Torta de hojaldre y almendras

Separamos las yemas de las claras. Reservamos.
Extendemos la lámina de hojaldre. Encima de esta extenderemos una capa de yema con cabello de ángel.
Sobre esta extenderemos una capa de merengue, el cual habremos hecho subiendo las claras a punto de nieve y mezclando con el azúcar.
Por encima del merengue esparcimos la almendra molida y los piñones (esto en la cantidad que nos guste).
Metemos al horno precalentado a 180ºC durante 30 – 40 minutos.

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