Almond and lemon curd cake with citrus fruits

  • 160 g Butter or margarine
  • 325 g Sugar
  • 6 Eggs (Size M)
  • 150 g flour
  • 75 g ground almonds
  • 1 TL Baking powder
  • 3 EL Milk
  • 3 untreated juicy lemons
  • 60 g Cornstarch
  • 4 Satsuma mandarins
  • 2 Limes
  • 200 g whipped cream
  • 25 g ground pistachio
  • Kernels
  • fat
90 minutes
Beat 150 g fat and 150 g sugar until frothy. Gradually add 3 eggs and stir the mixture until creamy. Mix the flour, ground almonds and baking powder and stir into the fat egg mixture.
Add milk and stir briefly. Pour the almond batter into a greased springform pan (26 cm Ø) and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 30-35 minutes.
Then let cool down on a wire rack. For the lemon curd, wash the lemons, rub the peel thinly and squeeze out the juice. Measure out 200 ml of juice (fill up with water if necessary).
Bring 300 ml water, lemon juice and zest, 150 g sugar and remaining fat to the boil. Whisk the cornstarch in a little cold water, stir into the liquid and bring to the boil. Allow to cool slightly.
Separate the remaining eggs. Beat the egg yolks and stir into the cream. Let the cream cool down a bit and spread it on the cake base. Put the cake in the refrigerator for about 2 hours. Peel the mandarins and limes generously so that the white skin is completely removed.
Cut the fruit into approx. 1/2 cm thick slices. Remove the cake from the edge of the mold. Cover the surface with the mandarin and lime slices. Beat the cream and remaining sugar until stiff. Spread half of the cream on the edge of the cake.
Pour the rest of the cream into a piping bag and decorate the surface with it. Sprinkle the cake edge and cream tuffs with the ground pistachios. Makes about 16 pieces.
1 portion approx:
  • 320 kcal
  • 1340 kJ
  • 6 g protein
  • 19 g fat
  • 33 g carbohydrates


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