for a baking pan Ø18 cm
4 tbsp flaked almonds
120 g wheat flour
1 tsp baking powder
1 tsp vanilla sugar
40 g sugar
30 g butter at room temperature
2 egg yolks
30 ml milk
1 tsp lemon zest
1 tsp orange zest
butter and sugar for the baking pan
goosberries, red currants and honey
Heat oven to 180 °C. Finely chop flaked almonds, mix 2 tsbp of them with flour and baking powder. Leave the remaining almonds for decoration.
Beat butter with the sugar and vanilla sugar, then add egg yolks one at a time and continue beating. Mix with other ingredients to create a homogeneous dough.
Coat baking pan with butter and sprinkle with sugar. Pour the dough and sprinkle with the remaining almond leaves. Bake for about 25 minutes.
Gooseberries cut into halves. Top the cake with currants and goosberries and pour with honey.