From the thin layer of bitter orange marmalade to the candied violet petal decoration, a signature meringue that leaves a lasting impression.

Ingredients

For the white Vermouth pasta sheets

Dough:

1 kg butter
400 g weak white flour (00) -260 W

Procedure

Put both ingredients in the machine, knead with the shield until smooth and without lumps, taking care not to lose the plasticity of the butter. Set aside in the refrigerator for two hours.

Pastry

400 g weak flour
200 g strong flour
60 g egg yolks
200 g white Vermouth
125 ml water
15 g salt

Procedure

Knead all the ingredients in a mixer with a dough hook, shape into a loaf, cover with cling film, place in the refrigerator for about two hours and leave to rest.

Form the pasta sheet by folding it as follows: 1: 3 (single fold) – 1 :4 (double fold). Place the dough on a baking tray before putting it in the refrigerator.

Leave to rest for 120 minutes in the refrigerator and repeat the operation, folding 1 x 3 and 1 x 4.

Cover with cling film and store in the refrigerator.

Remember that for pasta sheets made with butter, it is always advisable to knead and fold the dough the day before use, so that it can rest slowly without the butter “sweating” between the layers.

For the almond meringue mixture

500 g white almonds
100 g white flour
500 g icing sugar
650 g egg whites
150 g sugar – beat until glossy
4 g violet flowers

Procedure

Grind the almonds with the sugar and flour, beat the egg whites with the sugar in a mixer with a fine whisk and fold in with a spatula. Place the mixture in a cake tin lined with 2 mm thick pasta sheets, filling to 2/3 of the height. Spread a thin layer of mandarin marmalade on the bottom of the pasta sheets and fill with the mixture, almost to the edge of the pasta. Before baking, dust the cakes with icing sugar. Bake at 170°C for 30-32 minutes with the valve open.