Blueberry Cream Cake with Figs | Fruity Delight

Mix 150 g flour with the powdered sugar and almond flour. Cut the cold butter into small pieces and knead briefly with 1 to 2 tablespoons of ice-cold water to form a smooth, firm dough. Be careful not to overwork the dough so that the butter does not become too soft.

Form the dough into a ball, wrap in cling film, and let rest in the refrigerator for at least 2 hours.

Preheat the oven to 180°C convection. Roll out the chilled dough on a floured surface and place it in a cake tin (Ø 24 cm). Prick the base several times with a fork, cover with baking paper, and weigh down with dried beans or ceramic baking beads (blind baking).