A simple but delicious cake recipe:
* 1 recipe makes 30-40 pieces For the shortcrust pastry, pour the flour on the surface, press a bulge in the center. Separate the eggs, form the egg yolks into the indentation. Cut the butter into pieces, add salt and powdered sugar (I) and spread it evenly on the flour rim. Knead all ingredients together from the center to form a smooth dough. Roll out lightly on a baking sheet and press apart to baking sheet size. Prick several times with a fork and set aside to cool for 30 minutes. Grind the almonds in a mill and mix with the powdered sugar (Ii). Grate the orange peel thinly. Squeeze 100 ml of juice (based on 1 recipe). Remove the peel from the ginger and chop very finely. Whip the egg whites until semi-stiff. Fold in the orange zest, ginger and orange juice. Mix with the almonds and spread loosely and evenly on the shortcrust pastry.
Bake in the heated oven on the lowest shelf at 175 °C for 25 minutes.
Cool the cake a little on a rack. While still warm, cut into strips, squares or triangles on the baking sheet. Garnish as desired with icing, orange icing or possibly orange shavings.
With orange shavings: cut the peel of untreated oranges into thin strips from the fruit (Julienereisser) With icing: mix 250 g sifted powdered sugar, 1 egg white and 2 tbsp. juice of a lemon with the whisks of a mixer to a firm icing. Pipe or spread on the pastry.
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