Description
Delicate and dainty almond cake. Lemon perfectly complements this dessert, making it even tastier. Fans Orekhovo-citrus baking is dedicated.
Ingredients
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Almonds
300 g
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Sugar
250 g
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Flour
60 g
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Egg white
7 piece
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Lemon peel
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Salt
1 pinch
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Vegetable oil
1 Tbsp
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Lemon
2 piece
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Water
250 ml
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Sugar
200 g
Cooking
Thin circles cut two lemons.
Put in a saucepan pour 250 ml of water, bring to a boil and cook for 1 minute.
Get lemons from the pan, drain the lemon water. Add 200 g of sugar in the lemon water and cook syrup for about 5 minutes, until the sugar is dissolved.
Put lemon mugs in syrup, reduce the heat to low and cook for 40-45 minutes, stirring occasionally.
Grind the almonds into fine crumbs.
Grate the zest from two lemons on a fine grater.
Mix almond chips,200 g of sugar, the sifted flour and lemon zest.
Beat the egg whites with a pinch of salt in a lush foam.
Continuing to whisk, add 50 g of sugar to get a shiny resistant foam.
In three steps to introduce sugar-nut mixture into the whites. Gently mix with a spatula from the bottom up.
Stop mixing once the ingredients are just blended.
Put the dough in greased with vegetable oil form (I have a form with a diameter of 22 cm).
Bake in preheated oven 35-40 minutes at 180 degrees.
Cool the finished cake. Pour lemon syrup.
Spread on cake candied lemons. Decorate as desired.
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