Krakow cake

From flour, sugar, oil, eggs, soda, ammonium carbonate and salt, knead the shortbread dough and take it to the cold for 20-30 minutes. Then roll the dough into a layer
1. 5 cm thick and put on a dry baking sheet. Bake until half cooked at 200 degrees. Mix fried crushed almonds with proteins lightly beaten with sugar. Warm the almond mass over low heat, with continuous stirring, up to 50-60 degrees. Then remove and cool a little. After that, introduce the flour, mix and immediately put the almond mass on the sand layer in an even layer. Place in the oven again. When a film forms on top, cut into cakes and finish them in the oven at a temperature of 160-180 degrees until crust forms.