You’ve asked, it’s a bit of faff but cake is delicious.
You need either one large tray (the one that comes with the oven)or divide the pastry and meringue mixture/almond flakes into 2 and bake separately as it has 2 layers. Recipe call for a rectangular cake tin roughly 25*35 cm
PASTRY
500g plain flour
1tsp baking powder
Pinch of salt
1/2 cup icing sugar ( cup is a volume measurement of 250 ml so you need 125 ml of icing sugar)
200g cold butter
6 egg yolks
2tbsp creme fraiche
Sift the flour,mix with all dry ingredients, add cubed cold butter and pulse until mixture resembles crumble. Add yolks and creme fraiche, quickly combine and chill in the fridge for approx an hour.
MERINGUE
6 egg whites
Pinch of salt
1 and 1/2 cup of caster sugar
1 tsp cornflour
Whisk whites with pinch of salt until stiff, gradually add spoonfulls of sugar still whisking.gently fold in cornflour at the end.
Remember to make meringue separately if you don’t have large tray ( 3 egg whites, 0.75 cup of sugar, smidge of salt and cornflour)
1 jar of blackcurrant jam( 400-500g)
120g flaked almonds.
Line the tray/tin with baking paper(just the bottom), roll out the pastry, spread the jam then cover with meringue mixture. Sprinkle with almond flakes and bake for approx 40 mins @ 160 degrees until almond flakes are golden.
(If the almond flakes brown too quickly lower the temperature a bit). Cool down and cut in half if you used big tray
CREME PATTISERIE
500ml milk
3tbsp plain flour
2tbsp cornflour or custard powder
2 yolks
3tbsp sugar
200g butter @ room temperature
A few drops of almond essence or 2tbsp Amaretto
Boil half a milk(250ml) with sugar.Combine the remaining milk with yolks and both flours, pour into boiling milk and whisk until starts boiling and thickens up(this is to prevent lumps)
Cover up the custard mixture with cling film so it touches the surface and cool down.
Cream the butter and add the custard mixture gradually (I add it in 3 parts)still whisking.Add amaretto/almond essence.
Lay out one part of baked pastry/meringue, spread with creme and cover with reaming slob of baked pastry/meringue. Chill in the fridge for at least 3 hours, after that pastry/meringue softens and is easier to cut. Enjoy