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Print Recipe
Lemon Cake with Almonds Recipe
Dear cooks, pay attention to this recipe! This is something extraordinary: tender-tender, fresh-fresh, lemon-lemon... And how good this cake will be for the new year's table! With a Cup of coffee... mmmmm...
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Prepare the products so that everything is at hand. The oil for both the dough and the cream should be softened, at room temperature. Mix the flour, softened butter, egg, sugar, and almond flour (you can grind the almonds yourself). Knead the dough and form it into a ball.
    Prepare the products so that everything is at hand. The oil for both the dough and the cream should be softened, at room temperature. Mix the flour, softened butter, egg, sugar, and almond flour (you can grind the almonds yourself). Knead the dough and form it into a ball.
  2. Put the dough in the form, make the sides. Prick the bottom with a fork.
    Put the dough in the form, make the sides. Prick the bottom with a fork.
  3. Cover with crumpled parchment paper, pour the beans or peas. Bake for 20 minutes t 170°C, then remove the cake from the oven, carefully pour the peas, remove the parchment.
    Cover with crumpled parchment paper, pour the beans or peas. Bake for 20 minutes t 170°C, then remove the cake from the oven, carefully pour the peas, remove the parchment.
  4. Return the cake to the oven and finish it until ready, until the Golden color of the sides. Set aside.
    Return the cake to the oven and finish it until ready, until the Golden color of the sides. Set aside.
  5. Wash the lemons and grate the yellow part of the zest.
    Wash the lemons and grate the yellow part of the zest.
  6. In a saucepan, pour a little water, add 1 tsp of sugar, warm it up until it dissolves, pour the gelatin.
    In a saucepan, pour a little water, add 1 tsp of sugar, warm it up until it dissolves, pour the gelatin.
  7. Roll lemons on the table, cut in half, squeeze out the juice. It will take about 150 ml.
    Roll lemons on the table, cut in half, squeeze out the juice. It will take about 150 ml.
  8. In a saucepan, mix the eggs, lemon juice, zest and the remaining amount of sugar. My eggs were of the second category, so there are 5 of them.
    In a saucepan, mix the eggs, lemon juice, zest and the remaining amount of sugar. My eggs were of the second category, so there are 5 of them.
  9. Beat until the mixture thickens. According to the recipe, you should do it in a water bath. I did not have enough patience, put on a medium fire and everything quickly turned out. Add the soft butter and mix thoroughly until smooth. Set aside.
    Beat until the mixture thickens. According to the recipe, you should do it in a water bath. I did not have enough patience, put on a medium fire and everything quickly turned out. Add the soft butter and mix thoroughly until smooth. Set aside.
  10. Heat the gelatin until completely dissolved, if there are grains left, strain. Pour into the cream, gently, very carefully mix.
    Heat the gelatin until completely dissolved, if there are grains left, strain. Pour into the cream, gently, very carefully mix.
  11. Then pour on the dough, put in the cold. I took it out on the balcony for the night.
    Then pour on the dough, put in the cold. I took it out on the balcony for the night.
  12. Garnish as desired, for example, with sliced lemon or lime and sprigs of thyme.
    Garnish as desired, for example, with sliced lemon or lime and sprigs of thyme.
  13. Enjoy)
    Enjoy)

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