The Agrisicilia team
Ingredients
Ingredients for the pastry
380 g of 00 flour
120 g of sugar
130 g of cold butter
1 large egg
1 large yolk
8 g of baking powder
grated zest of 1 lemon or orange
1 pinch of salt
Ingredients for the margherita cake
75 g of 00 flour
50 g of potato facola
3 eggs
80 g of sugar
40 g of butter
70 g of milk
8 g of baking powder
grated zest of 1 lemon or orange
seeds of half a vanilla pod
1 pinch of salt
Ingredients for filling
300 g of Agrisicilia orange marmalade
4 coarsely crumbled amaretti biscuits
The jam tart cake is a simple, genuine dessert, perfect for breakfast or a snack for the whole family. The crunchy shortbread shell contains a delicious orange marmalade and a soft margherita cake. Contrast of textures that makes the dessert even more interesting and delicious.
Instructions
1. Prepare the pastry by mixing the diced cold butter with the flour. Then add the eggs, yeast, sugar, grated rind and salt, work by hand or in a planetary mixer until you obtain a smooth and homogeneous dough, wrap in plastic wrap and leave to rest in the fridge for 30 minutes.
2. Meanwhile, prepare the margherita cake: separate the egg whites from the yolks and whip the latter with the sugar until it becomes a light, frothy mass.
3. Then add the melted and warmed butter, the seeds of the berry, the lemon zest and the salt.
Mix and incorporate the sifted flour, baking powder and starch, a little at a time, alternating with the milk, finally incorporate the egg whites until stiff.
4. Take the pastry and roll it out on a lightly floured surface to a thickness of half a cm, grease a 22 cm pan and line the bottom with the pastry, cutting off the excess edges, then spread the jam, sprinkle with the crumbled amaretti biscuits and pour the mixture of the margherita cake.
5. Bake in a static preheated oven at 170° for about 45 minutes, use the toothpick test to check that the cake is cooked.
Remove from the oven and leave to cool completely, then sprinkle with icing sugar.
Final result
