- 24 cm pane -
Fresh flour 100g. Ground almond 40g. Butter 45 g,
Honey 40 – 60g. Cream 65g
Spice, ground cinnamon, cloves, ginger.
Work flour, almonds, spice, soft butter in a into a crumbly mass, mix in honey and cream.
keep pastry cool in fridge, 30min ,,,,.
200g cream cheese or quark,
100g cream, ?
20 -40 g honey
lemon zest and juice of a lemon, lime ?