For 6 portions you need:

6 oz. plain flour
4 oz. margarine
3 oz. ground almonds
3 oz. castor sugar
1 yolk of egg to bind

 To decorate:

1 medium punnet raspberries
1/4 pint double cream
sugar to taste
 

1. Sieve flour into the mixing bowl.
2. Rub in margarine until mixture resembles fine breadcrumbs.
3. Stir in ground almonds and sugar.
4. Add yolk of egg. mix together lightly but firmly.
5. Turn on to lightly-floured board and roll out fairly thinly.
6. Cut in three 6-inch rounds and place on well greased baking sheet.
7. Bake for time and temperature given.
8. Cool on a wire tray.
9. Place twelve of the best raspberries on one side for decoration.
10. Lightly crush remainder in a bowl.
11. Whisk the cream until stiff.
12. Mix most of cream with crushed raspberries, sweeten.
13. Sandwich the layers with raspberry cream, pipe or spoon the remainder of cream on top.
    decorate with raspberries.

 Oven temperature 325-350°F- Gas Mark 3-4
 Oven position: centre

 

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