• Remove the butter from the frig and let it come to room temperature.
• Heat the oven to 180°C.

The bottom

• Melt a little butter in the microwave.
• Use the baking brush and grease the baking pan with the melted butter.
• Toss a little flour into the baking pan and swirl the pan well so that the flour is well distributed. Remove excess flour.
• Remove the dough from the package and roll it out a little extra using the rolling pin.
• Place the dough in the baking pan and press gently.
• Remove excess dough by rolling over the edges with the rolling pin.
• 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 baking sheet over the dough and fill with the baking pearls. Press gently.
• Bake the dough for up to 15 minutes in a 180°C oven.
  

The filling

• Gather all the ingredients and weigh.
  
• Place the butter in the bowl of the food processor along with the granulated sugar. Allow to turn gently for a moment.
• Then add successively with some turning time in between … The eggs – almond powder – powdered sugar – flour – milk – almond extract.

Baking

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

Finish

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