Almond Cake with Sherry
For the base: Combine the flour, sugar, butter, egg and water and quickly knead until smooth. Wrap in plastic wrap and chill for 30 minutes in the refrigerator.
For the filling: Separate the eggs. Whisk the egg yolks, sugar and vanilla sugar until fluffy. Stir in the ground almonds, sherry, lemon zest and orange zest. Whip the egg whites until stiff then fold in. Preheat the oven to 200-220°C (approximately 400-425°F).
Roll out the dough thinly and use to line a 26 cm (approximately 10-inch) springform pan. Fill with the almond filling, smooth the surface and bake for 30-40 minutes. Serve dusted with powdered sugar.