• Remove the butter from the fridge and let it run at room temperature.
• Preheat the oven to 180°C.

The soil

• Melt a little butter in the microwave.
• Use the baking brush and coat the baking tin with the melted butter.
• Throw a little flour in the baking tin and turn the baking tin well so that the flour is well spread. We remove excess flour.
• Remove the dough from the packaging and roll it out a little extra with the help of the rolling pin.
• Place the dough in the baking tin and press gently.
• Remove the excess dough by rolling the rolling pin over the edges.
• TIP : You can use the excess dough to make strings and place them crossed over the cake.
• Using a fork, poke enough holes in the dough (both bottom and edge) to prevent the dough from rising too much.
• Place parchment paper over the dough and fill with the baking beads. Press gently.
• Bake the dough in an oven at 180°C for up to 15 minutes.
  

The Filling

• Gather all the ingredients and weigh out.
  
• Put the butter in the bowl of the food processor along with the granulated sugar. Let it simmer for a while.
• Then add some running time in between … The eggs – almond powder – icing sugar – flour – milk – almond extract.

Baking

• Preheat the oven to 160°C.
• In the meantime, the pie dough has been baked.
• When sufficiently cooled, grease the bottom with a (thick?) layer of apricot jam
• Spread the pie filling over the cake and make it even with the help of a pan.
• TIP : If you have some dough left, you can make “slats” of 1 cm wide and spread them diagonally over the cake.
• Bake in the oven for 35 min.
  

Finishing

• Mix the icing sugar with the egg whites and lemon juice in a small bowl. Pour it over the cooled cake.