Belgian Almond Tart

For the Belgian almond tart, preheat the oven to 180 degrees and grease a shallow tart pan (about 24 to 26 cm in diameter).

Beat the butter, sugar and vanilla sugar in a bowl until fluffy. Separate the eggs and stir the egg yolks one by one into the butter mixture.

Stir the almonds into the batter as well. Beat the egg whites until stiff and fold the beaten egg whites into the batter alternately with the flour.

Then pour the batter into the greased pan and bake the Belgian almond cake in the oven for about 40 to 45 minutes at 180 degrees.

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