Dessert Recipes - Gateau Mercedes Recipe

Ingredients

• 225 g/8 oz/2 cups plain (all-purpose) flour

• A pinch of salt

• 100 g/4 oz/1/2 cup unsalted (sweet) butter, softened

• 375 g/13 oz/1 2/3 cup caster (superfine) sugar

• A few drops of almond essence (extract)

• 4 eggs, separated

• 250 g/9 oz/2 1/4 cups ground almonds Amaretto, to taste

• 75 g/3 oz/3/4 cup crystallized (candied) fruits, chopped

• 100 g/4 oz/1/3 cup apricot jam (conserve)

• 50 g/2 oz/1/2 cup blanched almonds, cut into thin strips

• Juice of 1/2 lemon

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Method:

1. Sift the flour and salt into a bowl.  Make a well in the centre, add the butter, 100 g/4 oz/1/2 cup of the sugar, the almond essence and the egg yolks.

2. Work with the fingertips, gradually drawing in the flour, until the mixture forms a smooth paste. Wrap in Clingfilm (plastic wrap) and chill for 30 minutes.

3. Meanwhile, beat the almonds with the remaining caster sugar and the egg whites. Flavor to taste with amaretto. Mix the crystallized fruit with about 45 ml/3 tbsp of the jam.

4. Roll out the chilled pastry (paste) and use to line a 20 cm/8 in spring form cake tin (pan). Prick the base with a fork and spread the fruit and jam in the base.

5. Spoon the almond mixture over, then scatter with the shredded almonds. Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 45 minutes until golden brown and just set. Leave to cool.

6. Remove the tin and transfer to a serving plate. Heat the remaining jam with the lemon juice, adding a little water if necessary. Brush all over the top of the cake to glaze, then chill until ready to serve.