John Myers
Contents
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Ingredients
- 4 Eggs
- 100 g Butter
- 425 g Sugar
- 2 packet Vanilla sugar
- 125 g Flour
- 1 tsp Baking powder
- 2 drops Lemon flavor
- 100 g According to hazelnut kernels
- 2 Lemon fresh
- 3 heaped teaspoon Food starch
- 2 tbsp Flaked almonds
- 500 g Whipped cream
- Icing sugar for decoration
- Some fat for the shape
Instructions
- Separate eggs.
- Mix the butter, 100 g sugar and 1 package vanilla sugar with the whisk until frothy. Stir in the egg yolks one at a time. Mix the baking powder and flour and stir into the rest of the batter.
- Grease the bottom of a 26 cm springform pan and put half of the dough in the mold and smooth it out.
- Beat the egg whites until stiff and add 200gr. Sprinkle in the sugar. Chill half of the snow. Fold the lemon flavor and hazelnuts into the other half. Spread it flat on the dough and bake in a preheated oven at 175 ° C.
- Fill up the lemon juice with water up to 1/8 l, bring to the boil with 125 g sugar.
- Stir the starch with a little water until smooth. Remove the saucepan from the stove and stir in the starch, bring to the boil again while stirring and then simmer for about 2 minutes on a very low flame.
- Let the base cool down and remove it from the mold. Clean the mold and grease again. Spread the rest of the dough into the pan. Spread the excess egg whites loosely on top and sprinkle with almonds. Bake for about 30 minutes. Let cool down .
- Whip the cream until stiff and pour in 1 packet of vanilla sugar. Stir the cream into the lemon pudding then spread on the hazelnut base.
- Cut the almond crust into approx. 12 pieces of cake and place on top of the lemon cream as a cover. Dust with icing sugar and decorate with mint if necessary.
Nutrition
Serving: 100gCalories: 413kcalCarbohydrates: 53.3gProtein: 14gFat: 15.8g
