Almond cup cake with lemon cream

For 16 pieces
  • 2 Cup (200 g) whipped cream
  • 4 Eggs (Gr. M)
  • 1 (200 g) Mug of sugar
  • 1 packet vanilla sugar
  • salt
  • 3⁄4 (90 g) Mug of flour
  • 1 TL Baking powder
  • 1⁄2 (50 g) Cup of ground almonds (skinless)
  • 1 (75 g) Cup of almond flakes
  • 1 Glass (320 g) Lemon Curd
  • baking paper
75 minutes
Pour 1 cup of cream for the biscuit, set the cream aside. Wash the cup, dry it well and use it as a measuring cup. Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate eggs.
Beat the egg whites with the whisk of the mixer until stiff, sprinkling in 3⁄4 cups (150 g) of sugar, vanilla sugar and a pinch of salt. Stir in egg yolks one at a time. Mix the flour, baking powder and almonds, fold into the egg mixture.
Pour into the tin and smooth out.
Mix the almond flakes and 1⁄4 cup (50 g) sugar. Sprinkle on the biscuit mixture. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 25 minutes. Removeand immediately pour 1⁄2 cup (100 g) of cream on top.
Bake in the hot oven for another 10 minutes. Remove. Allow to cool in the mold.
For the filling, whip 1 1⁄2 cups (300 g) whipped cream until stiff. Briefly fold the lemon curd into the cream, except for 2 tablespoons, so that streaks appear. Remove the sponge cake from the mold and cut horizontally.
Spread the cream loosely on the lower base. Splot 2 tablespoons of lemon curd on the cream. Place the top base on top and refrigerate until ready to serve.
1 piece approx:
  • 270 kcal
  • 5 g protein
  • 16 g fat
  • 24 g carbohydrates


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