Le Nougat De Tours – Fruit and Almond Cake From Tours

A cake recipe for all foodies:

Cut candied fruit into small cubes, pour kirsch – so that the fruit is covered flat – and pull.

For the dough, beat butter until soft. Combine flour with salt, egg, sugar and butter, knead briefly to form dough, just until homogeneous. Put to cool for at least an hour.

Give buttered, roll out dough and cover the mold with it. Stir apricot jam until liquid (warm slightly), brush the dough base with it. Spread candied fruit evenly on top.

Mix sugar and almond powder. Whip egg whites until very stiff, fold into sugar-almond mixture in batches. Spread this mixture evenly over the candied fruit.

Bake in the oven heated to 180 °C for about 40 minutes.

After cooling, sprinkle with powdered sugar.

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