Lemon Cake with Almonds Recipe
Dear cooks, pay attention to this recipe! This is something extraordinary: tender-the most tender, fresh-the freshest, lemon-lemon… And how good this cake will be for the New Year’s table! With a cup of coffee… mmmmm…
Servings
6
Cook Time
90minutes
Servings
6
Cook Time
90minutes
Ingredients
Dough:
Filling:
Instructions
  1. Prepare the products so that everything is at hand. The butter for both the dough and the cream should be softened, at room temperature. Mix flour, softened butter, egg, sugar and almond flour (almonds can be crushed by yourself). Knead the dough and form a ball out of it.
  2. Put the dough into the mold, make the sides. Prick the bottom with a fork.
  3. Cover with crumpled parchment paper, pour out the beans or peas. Bake for 20 minutes at 170 ° C, then remove the pie from the oven, carefully pour out the peas, remove the parchment.
  4. Return the pie to the oven and bake it until cooked, until the sides turn golden. Postpone.
  5. Wash the lemons and grate the yellow part of the zest.
  6. Pour a little water into a saucepan, add 1 tsp sugar, warm it up until completely dissolved, pour in gelatin.
  7. Roll out the 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 only 5 of them.
  9. Beat until the mixture thickens. According to the recipe, this should be done in a water bath. I didn’t have enough patience, I put it on medium heat and everything turned out quickly. Add the soft butter and mix thoroughly until smooth. Postpone.
  10. Preheat the gelatin until completely dissolved, if there are grains left, strain. Pour into the cream, gently, mix very thoroughly.
  11. Then pour on the dough, put it in the cold. I took him out on the balcony for the night.
  12. Garnish as desired, for example, with lemon or lime slices and thyme sprigs.
  13. Enjoy)
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