Amaretto lemon cake

15 0

75 minutes

easy

1.: 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.
2.: 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.
3.: 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.
4.: 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.
5.: 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.
6.: 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: