Kilimanjaro Cake
2020-08-13 / test@t
Lemon tart with frangipan
A very tasty and aromatic cake, from which the new year blows!
Ingredients
- for dough: flour 200 g
- sugar 60 g
- chicken eggs 1 pc.
- butter 100 g
- salt 1 pinch (s)
- for filling: lemons 5 pcs.
- almond flour 150 g
- butter 70 g
- egg yolks 5 pcs.
- sugar 180 g
- baking powder 1 tsp
- egg whites (2 pcs) 60 g
STEP-BY-STEP COOKING RECIPE
Step 1
After 30 minutes, remove the dough from the refrigerator, roll it out. Cover the baking dish with baking paper. Put the dough in a mold, form sides 3 cm high, prick with a fork and put it back in the cold (better in the freezer!)
Step 2
While the dough is cooling, place the parchment on a baking sheet, pour a thin layer of sugar, spread the remaining lemon slices, sprinkle with sugar on top and put in the oven over medium heat (I had 120C). The sugar will melt and the slices will caramelize. Be careful not to burn. Remove the dough from the refrigerator. Bake in an oven preheated to 180C for about 15 minutes. Then remove from the oven and set aside.
Step 3
While whisking, add 70 g of room temperature butter, almond flour and baking powder.
Step 4
Then add the lemon mixture and stir.
Step 5
At the end, gently stir in the whipped egg whites with a spatula.
Step 6
Pour the filling onto the cake and send it to the oven preheated to 170C for 50-60 minutes. After 25-30 minutes, look into the oven. If the top is blushing too much, cover it with foil. Readiness is checked with a toothpick.
Step 7
Enjoy your meal!
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