Mazarin cake

Ingredients for 1 servings:

• 150 g butter
• 1 tbsp sugar (20 g)
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 egg yolks
• 200 g flour
• 125 g butter
• 125 g powdered sugar
• 2 eggs
• 125 g almond(s), ground
• 1 lemon(s), untreated, peel only
• 2 tbsp flour (20 g) plus flour for rolling out
• Butter, for greasing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Swedish almond cake

Cream the butter, sugar, vanilla sugar, and salt until fluffy. Stir in the egg yolks one at a time, then knead in the flour. Form the dough into a ball, wrap it in cling film, and place it in the refrigerator for 30 minutes. For the filling, cream the butter, powdered sugar, and eggs until fluffy. Stir in the almonds a tablespoon at a time, then lemon zest and flour. For the base, roll out the dough (30 cm in diameter), line a greased springform pan (26 cm) with it, and form a 2 cm-high rim. Pour the filling on top and smooth it down. Bake the Mazarintorta in a preheated oven on the lowest rack at 180 degrees Celsius for 45 minutes. Let it cool in the pan. Wrap it up well and let it rest in a cool place (NOT in the refrigerator!) for a few days; it will taste even better!