Krakow cake

1 serving


The dough is rolled into a layer 0. 5 cm thick, placed on a dry baking sheet, incinerated with a knife and baked for no more than 10 minutes until semi-ready at a temperature of 230 - 240 ° C. Fresh proteins, sugar, finely chopped and fried almonds are mixed with flour and poured onto a semi-baked layer. The surface is leveled, allowed to stand for about an hour until a fragile crust appears. After that, the layer is cut into rectangles or diamonds and laid out on a baking sheet at a distance of 3-4 cm from each other. Another 15 - 20 minutes in a hot oven and Krakow cakes are ready.