Mandorla Almond Cake
|Butter||100 Gram (7 Tablespoons)|
|Lemon peel||1⁄2 , grated|
|Ice water||3 Tablespoon|
|Apricot jam||75 Gram (1/4 Cup)|
|Eggs||2 , separated|
|Sugar||125 Gram (1/2 Cup Plus 1 Tablespoon)|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||1 Tablespoon|
|Butter||60 Gram, melted (4 Tablespoons)|
|Sugar||100 Gram (1/2 Cup)|
|Ground almonds||100 Gram (1 Cup)|
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.