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Mandorla Almond Cake

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Ingredients
  Butter 100 Gram (7 Tablespoons)
  Lemon peel 1⁄2 , grated
  Egg yolk 1
  Ice water 3 Tablespoon
  Apricot jam 75 Gram (1/4 Cup)
  Whole egg 1
  Eggs 2 , separated
  Sugar 125 Gram (1/2 Cup Plus 1 Tablespoon)
  Salt 1 Pinch
  Vanilla extract 1⁄2 Teaspoon
  All purpose flour 1 Tablespoon
  Butter 60 Gram, melted (4 Tablespoons)
  Egg whites 2
  Sugar 100 Gram (1/2 Cup)
  Ground almonds 100 Gram (1 Cup)
Directions

To make pastry, sift flour and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter evenly.
Mix in sugar, lemon peel, egg yolk and enough water to make a dough.
Wrap in foil and refrigerate 2 hours.
On a floured surface, roll out dough to fit a 9-inch (23-cm) springform pan.
Place dough in pan.
Spread jam over dough.
Preheat oven to 350°F (175C).
To make filling, mix egg, egg yolks, half the sugar, salt, vanilla, flour and almonds in a medium bowl.
Beat egg whites with remaining sugar until stiff; fold into mixture.
Fold butter into egg mixture.
Pour into pastry shell.
Bake 45 minutes.
Remove from oven.
Increase temperature to 400°F (205°C).
To make topping, beat egg whites and sugar until stiff.
Fold in almonds.
Spread topping over hot cake.
Bake 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Nut
Interest: 
Everyday

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2 Comments

Anonymous's picture
How do u store an almond cake for 1 month
Radzie's picture
Freezing may be a good option, i believe