Amaretto lemon cake

For 12 pieces
  • 125 g butter or margarine
  • 175 g Sugar
  • 2 packet Vanillin sugar
  • 2 eggs (size M)
  • 4 EL Almond liqueur (Amaretto)
  • 175 g flour
  • 2 deleted TL Baking powder
  • 50 g Amarettini
  • 6 sheet white gelatine
  • 2 untreated lemons
  • 4 Egg yolk
  • 2 Protein
  • 250-300 g whipped cream
  • 60 g chopped pistachio kernels or roasted almonds
  • 5-6 (approx. 10 g) lemon wedges, 8 amarettini and lemon balm to decorate
  • fat
75 minutes
Stir fat, 75 g sugar and 1 packet of vanilla sugar until frothy. Stir in 2 eggs one after the other. Add the liqueur. Mix the flour and baking powder and stir in briefly. Finally fold in the amarettini.
Put the dough in a greased springform pan (26 cm Ø) and smooth it out. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 18-20 minutes. Remove the base from the mold and let cool down on a wire rack.
Soak gelatin in cold water for the cream. Wash 1 lemon thoroughly, pat dry and finely rub the peel. Squeeze the lemons. Mix egg yolks and remaining sugar until creamy. Add 80 ml lemon juice and lemon zest.
Squeeze out the gelatine, dissolve it and add to the egg yolk cream while stirring. Put in a cool place. Beat egg whites and 200 g cream separately until stiff. When the cream starts to gel, fold in the cream and egg whites. Pour the cream on the cake, smooth it out and spread a little cream on the edge.
Now use a spoon or knife to spread waves into the cream from the edge of the cake towards the center. Press the pistachios or almonds to the edge and sprinkle a little in the spaces between the waves. Chill the cake for 3-4 hours.
Whip the remaining cream and vanilla sugar until stiff and place in a piping bag with a star nozzle. Cover the cake with lemon wedges and sprinkle the cream on top. Decorate with amarettini and lemon balm leaves.
1 piece approx:
  • 360 kcal
  • 1510 kJ
  • 7 g protein
  • 22 g fat
  • 33 g carbohydrates


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