Andalusian almond cake

Ingredients for 1 servings:

• 150 g almonds
• 150 g flour
• 80 g butter, soft
• 1 egg yolk
• 30 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 4 egg whites
• 30 g sugar
• 4 egg yolks
• 30 g sugar
• 60 ml liqueur (cream sherry)
• 1 lemon(s), peel (untreated)
• 1 pinch of salt
• Almond(s), crushed

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Thermomix – Recipe

Chop the almonds for 25 seconds/speed 10 and transfer to a bowl. Mix with the ingredients up to the vanilla sugar for 30 seconds/speed 4 to form a crumbly dough. Press into a 26 cm springform pan and chill. Clean the mixing bowl thoroughly and fit the whisk attachment. Everything must be absolutely fat-free, otherwise the egg whites will not work. Beat 4 egg whites with 30 g sugar for 2-3 minutes/speed 3-4 until stiff peaks and transfer to a bowl. Mix 4 egg yolks with 30 g sugar for 1 minute/speed 3-4. Remove the whisk attachment. Add the cream sherry, zest of 1 unpeeled lemon, a pinch of salt and the chopped almonds and mix for 20 seconds/speed 3. Fold into the egg whites and spread on the base. Bake at approx. 160°C (fan oven) for approx. 30 minutes. Tip: The almond cake tastes fresh and is particularly delicious with cream.