Description
Saw this recipe 10 years ago in the transfer of Yulia Vysotskaya, then there was no site and magazine, so the recipe was recorded in the course of transmission))) Later she appeared on the site, similar recipe, but I still like, and the glaze adds a refined freshness. The cake turns out tender and airy! Come on in, help yourself!
Ingredients
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Butter
180 g
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Sugar
120 g
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Chicken egg
3 piece
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Flour
120 g
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Almonds
1 cup
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Lemon peel
1 tsp
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Lemon juice
30 g
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Leavening agent
1 tsp
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Brown sugar
3 Tbsp
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Water
4 Tbsp
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Lemon
1 piece
Cooking
Softened butter to grind with sugar
Add eggs, mix well
In a separate bowl mix the flour with the baking powder
Grind almonds into fine crumbs
Add to egg mixture the flour with the baking powder, almond crumbs, juice and lemon zest and mix gently
Form for baking lay parchment paper and fill with dough. Bake in a preheated 180 degree oven for 35-40 minutes
Meanwhile, make the glaze. In a saucepan mix the sugar and water on low heat bring to a boil
Lemon free from peel and seeds and cut into thin slices
Shift the lemon slices to the skillet and turn the heat off
The finished pie slightly cool, put on it the lemons and pour over the glaze. After half an hour you can try
Now this cake turned out
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