Flower tree III

Ingredients for Flower tree III

Instructions for Flower tree III

To prepare the Flower tree III recipe, please follow these instructions:

Roll the butter dough out thinly, approx. 35 x 28 cm. Put it on baking paper and put in the freezer.


Run the marcipan together with the flour cream. Add the butter slightly at a time and stir well. Add the eggs a little at a time. Finally, stir the flour and the finely chopped almonds. The pulp must now only be brought together. Grease the pulp thinly on the frozen butterdejbunde.


Divide the flowers in the middle with a sharp knife. Remove the stone. Lay the flowers with the smooth side down on a cutting board and cut them into 3-4 mm thick slices. Lay the slices nicely over each other on top of the marcipan stock.


Take the pie and sprinkle it thoroughly with a flourish. Put small lumps of butter on the flowers. Bake it in preheated oven at 200 degrees C hot air for approx. 15 minutes depending on the oven. It is baked when the butter dough is brown underneath.


Nøddesirup:
Boil the juice together with cane sugar and vanilla. Cook it for a short while until all sugar is dissolved. Dismantle the layer and aim it afterwards. Cool it.

Cut the nuts. Store them in a bowl.

Divide the lightly chopped cake into 12 pieces and serve it together with the nuts that are turned in the syrup and fromage frais.