Preparation Heat the oven to 200ºC before starting to make/prepare the recipe; Start by whiping the eggs with the sugar until it becomes a whitish and velvety cream; Then, mix the flour with the yeast and add to the previous preparation with a sieve; Finally add the espresso, the almond and gently wrap everything; Finally, place the preparation in a greased form with butter and a sheet of parchment paper; The pie is ready when it is touched and the surface shows an elastic behavior and resumes its initial shape; To unmold, just place a sheet of parchment paper on top of the counter top sprinkled with white sugar and turn the pie over the sheet; Then roll up the width to form a cylinder and leave it wrapped in parchment paper until is cools down; Once cold, roll the pie, fill it with the blackberry jam and roll it again.
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