First, grind the biscuits into a powder and set aside. Do the same with the shelled almonds.
In a bowl, combine the soft butter cut into pieces, the sugar and the cornstarch. Whip well with electric beaters until creamy.
Add the lightly beaten eggs, a little at a time, then the milk, mixing at low speed until you obtain a homogeneous mixture.
Now add the crushed biscuits, then the flour sifted with the baking powder, the almond flour, the vanilla and the cinnamon.
Mix everything well, always at the lowest speed.
Butter and flour a 22-24 cm tart pan.
Transfer the mixture to a piping bag, line the pan with the dough, drawing a spiral on the bottom starting from the center and gradually moving out toward the edges.
Make another round only on the outer edge; it needs to be higher than the center.
Spread the currant jam over the bottom of the cake; if you have difficulty, you can do it with the piping bag.
With the remaining dough still in the piping bag, make lattice strips until they reach the edge of the cake.
Distribute the almond flakes only around the edge, pressing them slightly into the dough.
Bake at 170°C in the preheated oven for about 35-40 minutes, check it, then let it cool completely before unmolding and dust the surface, only along the edges, with powdered sugar.
Store in an airtight container at room temperature.
Serve cold or at room temperature.
Italia, Veneto
| Energy (kcal) | 390.65 |
| Carbohydrates (g) | 44.49 |
| of which Sugars (g) | 23.56 |
| Fat (g) | 21.62 |
| of which Saturates (g) | 8.7 |
| Protein (g) | 6.31 |
| Fiber (g) | 2.83 |
| Sale (g) | 0.19 |
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