For sand foundations: mix softened butter, flour, sugar, lemon zest, a pinch of salt and yolks. I knead the dough in a food processor, it turned out the chick I slightly blindly, put it in a bag and put it in the fridge for half an hour.

While the dough cools in the fridge, start cooking the filling. If you have almond flour, as I have - perfect! If not, then you have to take a little work. Separte almonds with boiling water, wait 10 minutes, drain and again fill it with boiling water. After this the skin is easily removed simple finger pressure on the almond kernel. Dry the almonds in the oven or micro, mix with sugar and in small amounts, briefly, to not stand out almond butter, grind almonds into flour. You do not need to achieve a perfect fine grind, this cake is no good. Whisk in a solid foam proteins with a pinch of salt or lim. acid, and adding sugar, whip the whites again to dissolve the sugar. Whipped mass should be thick enough (if you were making the almond flour yourself, then step with the noise and added sugar from sugar-almond powder).

And last of all beat in the almond flour with help of spoon. According to the recipe, the filling is added another half a Cup of rum, I was expelled. If the cake will eat only adult, the rum here is very helpful.

Grease the form of butter and distribute sand base (leave some for decoration), pressing it down with flat glass and to the wall - with your fingers. If the ground will be too crumbly, add a little cold water. Pour the almond filling, level it.

Decorate the pie with strips of dough. Bake at 180C about 40 minutes.