Recipe:  Gevulte Boterkoek (Butter Cake with Almond Paste Filling)


Inregdients:

For the almond filling:

2/3 (160 ml) cups blanched almonds, pulverized in a 
food processor or electric blender and rubbed through a sieve
1/2 cup (125 ml) sugar
1 egg
1/3 cup (80 ml) seedless raisins
2 Tbs (30 ml) orange marmalade
1 Tbs (15 ml) finely grated lemon zest (the yellow part of the peel)

Instructions:

Prepare the almond filling one or two days prior to making the dough.
Combine all ingredients in a bowl and stir to thoroughly combine. Allow to
sit, covered with a dish towel, at room temperature for 24 to 48 hours.

Ingredients:

For the butter cake:

1/2 lb plus 2 Tbs (450 g plus 30 ml) unsalted butter, softened
1 cup (250 ml) sugar
1 egg
2 to 2+3/4 cups (500 to 675 ml) all-purpose flour
1 egg white, lightly beaten

Instructions:

In a large bowl cream 1/2 pound of the butter and the sugar together,
beating with a wooden spoon until light and fluffy. Beat in the egg, and
add 2 cups (500 ml) of the flour about 1/2 cup (125 ml) at a time, stirring
well after each addition. When finished, the dough should be firm enough to
gather into a ball. If necessary, add up to 1/2 cup (125 ml) additional
flour, a little at a time. Wrap the dough in plastic wrap and refrigerate
for 20 to 30 minutes. Spread the remaining 2 tablespoons (30 ml) of butter
evenly over the bottom and sides of a round, 8 inch (20 cm) false-bottom or
spring form pan. Break off half the dough and, dipping your fingers in the
remaining flour, pat it into the bottom of the buttered pan, until it is
smooth and completely covers the bottom of the pan. Roll the remaining
dough into a cylinder about 12 inches (30 cm) long and 1 to 2 inches (3 to
5 cm) in diameter. Chill for another 20 minutes. Smooth the almond filling
evenly over the dough in the pan. Using a sharp knife, slice the cylinder
into 1 inch (2.5 cm) rounds. Flatten the rounds a little with your fingers,
and arrange them on top of the filling, overlapping them a little, and
pinching the edges together so they completely cover the filling. Brush the
top with the beaten egg white and bake in a preheated 325F (165C) oven for
1+1/2 hours, until golden brown. Remove from the oven and remove the
outside ring of the pan. Let cool to room temperature, then run a long
spatula or knife under the cake to separate it from the pan bottom and
place on a serving plate.