White chocolate polish easter cake||Recipe

INGREDIENTS

• 200g plain flour
• 1 tablespoon potato flour
• 150g unsalted butter
• 1 teaspoon almond extract
• 45g icing sugar
• 150g white chocolate
• 5 tablespoons double cream
• 200g almond flakes
• 200g apricot preserves
• 3 tablespoons icing sugar to decorate.
  

PROCEDURES 

• Into a mixing bowl, sift together the flours. Beat in the butter, almond extract and 
• 45g icing sugar and mix until smooth. 
• Knead gently into a ball, wrap in cling film and chill in the fridge for 30 minutes.
• Meanwhile, in a saucepan, combine chopped chocolate and 3 tablespoons cream. Heat over low heat, stirring constantly, until chocolate melts.
• Do not bring to the boil. Stir in the remaining cream until smooth.


• Toast the almond flakes in a hot non greased pan, stirring occasionally until golden brown. They get brown quickly so watch carefully and when ready, remove form the pan. 
• Set aside on a piece of baking paper.
• Preheat the oven to 165 C / Gas 2-3. Line a 24x28cm baking tin with baking paper. Take the baking paper out and evenly roll the crust out on it. Place the paper with crust back in the tin.
• Bake until lightly golden brown, 25 to 30 minutes. Allow to cool on a wire rack.
• Spread apricot preserves on the pastry and sprinkle with half of the almonds. Pour the melted chocolate mixture on top (it should be cooled but still runny). Sprinkle remaining almonds on top and dust with icing sugar. 
• Chill for at least 2 hours before serving.

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