Lemon cake 2
1 teaspoon baking powder
250 gr almond paste
1 egg yolk
peel and juice of 2 lemons
2 tablespoons milk
springform Ø 22-24 cm
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How to prepare:
Sift flour and baking powder on a work area, make a hole in the middle and break the egg in the hole. Combine the egg with little flour. Sprinkle with salt. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap the dough and let rest 30 minutes in the fridge.
Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).
Use 2/3 part of the dough to line the bottom and sides of a springform pan.
Mix for the stuffing almond paste, egg yolk, sugar, grated lemon peel and lemon juice and divide over the bottom of the cake. Roll the rest of the dough to make a cover.
Push the edges carefull, brush some milk over and sprinkle with sliced almonds. Bake the cake 40 minutes. After two days (well wrapped) the cake will taste even better.
First published: April 12, 2003, Netherlands
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