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Cooking + Entertaining

Frangipane cake: the recipe with shortcrust pastry and a delicate almond cream

Frangipane cake: the recipe with shortcrust pastry and a delicate almond cream


For the shortcrust pastry

Grated lemon zest

The frangipani cake it’s a sweet delicate and delicious, ideal to serve as a dessert after a meal or for a snack with friends. It is a shell of crumbly shortcrust pastry which, once cut, reveals a heart of frangipane cream, a cream similar to classic pastry cream, but from which it is distinguished by the use of almond flour which makes it more full-bodied and rustic. texture.

Between the shortcrust pastry and the frangipane cream we added a thin layer of apricot jam, which goes perfectly with the almond-based filling. Decorated with other flaked almonds then baked, the frangipane cake is a classic pastry, very popular with young and old.

Perfect for special and important occasions, nothing prevents you from enjoying it breakfast or as a real snack, accompanied by a spicy infusion.

If you wish, you can replace the Apricot jam with another of your taste, such as peaches, cherries, but also with a lemon or orange marmalade, if you like fresher and more lemony flavors. You can add a few drops of almond flavoring to the cream or add pieces of apple, pear, red fruits or chocolate chips.

Find out how to prepare the frangipane cake by following the step-by-step procedure and tips. Also try the baked tart and the tart with frangipane cream and jam.

How to make frangipane cake

Prepare the dough: sift the flour and arrange it in a fountain on a work surface; add cold diced butter, sugar, grated lemon zest and salt in the center 1.

Start kneading with your fingertips, until you get a crumbly mixture. 2.

With the crumbs obtained recreate the fountain, join the eggs in the center 3 and it works very fast.

Form a ball, wrap in cling film 4 and let sit in the refrigerator for at least 30 minutes.

Meanwhile, prepare the cream: mix the softened butter with the caster sugar 5.

Whisk them with an electric whisk until you get a clear mixture, then add the eggs as well. 6.

Add at this point, still whisking, even the flours 7.

Take the dough out of the fridge, roll it out with a rolling pin to a thickness of about half a cm, then line a 22 cm diameter mold and cut the edges 8.

Prick the bottom with a fork 9.

Spread a thin layer of jam on the base of the pie then add the frangipane cream, smoothing it out well ten.

Decorate the surface with slivered almonds 11.

Bake the frangipane cake at 170°C in a static oven for about 45 minutes, or in any case until golden brown 12. Take it out of the oven and let it cool completely before enjoying it.



The frangipane cake will keep for 2 to 3 days at room temperature. It can be frozen, before and after cooking, for 2 to 3 months.

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