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The crunchiness of the shortcrust pastry, the softness of the frangipane and the sweetness of the cherries make this dessert an explosion of flavor.
In the stand mixer (or in a bowl), pour in the sifted flour with the cocoa and baking powder.
Add the sugar and butter and knead until you obtain a sandy mixture.
Add the egg and salt and work until a dough ball forms.
Line a 24 cm springform pan with baking paper, roll out the shortcrust pastry to about half a centimeter, line the pan, prick the base and place in the fridge.
Meanwhile, prepare the frangipane: cream the butter with the powdered sugar and add the lightly beaten eggs.
Then add the almond flour, flour and cinnamon.
Pour the cream into the pan.
Distribute the pitted cherries cut in half over the surface.
Decorate with flaked almonds.
Bake in a preheated static oven at 180° for about 30 minutes.
Let cool and dust with powdered sugar.
In the refrigerator
You can also use other fruit, such as strawberries and raspberries. And add a layer of jam between the shortcrust pastry and the frangipane.
Italia
| Energy (kcal) | 201.18 |
| Carbohydrates (g) | 24.33 |
| of which sugars (g) | 15.25 |
| Fat (g) | 10.49 |
| of which saturates (g) | 4.89 |
| Protein (g) | 3.65 |
| Fibre (g) | 1.71 |
| Salt (g) | 0.07 |
