John Myers
Contents
show
Almonds and Lemon
The perfect almonds and lemon recipe with a picture and simple step-by-step instructions.
Almond cake:
- 9 Pc. Eggs
- 300 g Sugar
- 300 g Ground almonds
- 1 Pc. Grated organic orange peel
- 1 Pc. Vanilla pods (pulp only)
- 1 tsp Cinnamon
- 1 tbsp Breadcrumbs
- Fat
- Powdered sugar
Iced lemon cream:
- 4 Pc. Eggs
- 130 g Sugar
- Lemon untreated
- 200 g Whipped cream
Almond cake:
- Separate eggs. Beat egg whites with a pinch of salt until stiff. Grate the orange and scrape out the vanilla pod. Mix egg yolks, sugar, almonds, orange peel, vanilla pulp and cinnamon with a hand mixer to a creamy dough. Gradually fold in the beaten egg whites, then stir in the breadcrumbs.
- Grease a springform pan (26 cm diameter), pour in the dough and bake in the oven at 160 ° (fan oven) for 50 minutes. Let cool and sprinkle with powdered sugar before serving.
Iced lemon cream:
- Separate eggs (they should be very fresh). Grate the lemon and squeeze out the juice. Whip egg yolks with sugar and lemon zest until frothy. Beat egg whites with lemon juice and a pinch of salt until stiff. First pull the egg whites into the egg yolk cream, then carefully fold in the cream.
- Pour the cream into a cake pan (L 26 cm) lined with cling film and place in the freezer for at least 10 hours.
Facebook Comments