Ingredients

• 100 g buttercream (unsalted)
• 200 g flower (patent flour)
• 50 g almond flour
• 1 egg ((m))
• 80 g powdered sugar
• 0.2 g salt (pinch of salt)
• 100 g buttercream (unsalted)
• 80 g granulated sugar
• 0.2 g salt (pinch of salt)
• 4 g lemon zest (rind of 1 lemon)
• 2 eggs
• 100 g almond flour
• 30 g flower (patent flour)
• blueberries
• 75 g powdered sugar
• 15 ml milk

Instructions

1. Place the creamed butter (100 g), flour, almond flour, egg, powdered sugar and salt in a deep bowl. Knead until combined. Place, covered, in the refrigerator to become firm.

2. Mix the creamed butter (100 g) together with the sugar, salt and lemon zest for 3 minutes in a deep bowl. Break the eggs one at a time over the bowl. Mix well. Add the almond flour and flour. Mix until combined.

3. Sprinkle some flour on your work area and roll out the cookie dough into a 30-cm round piece.

4. Using the rolling pin, place the dough in a greased baking pan and line the sides. Press well with the back of a spoon, this way you will make everything even.

5. Spread the cake batter over the cookie dough and top with blueberries. Press the edges in using a knife. Place the blueberry frangipane in a preheated oven at 175℃. Bake for 30-35 minutes or until nicely golden brown.

6. Put the powdered sugar and milk in a bowl. Mix until combined. Put the frosting in a piping bag. Spray on horizontal and vertical stripes.