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Raciónes: 8

Ingredientes

Cost per serving $1.33 view details

Direcciones

  1. Preheat oven to 350 degrees. Lightly butter and flour a 9 inch by 1 & 1/2 inch round cake pan. Shake out excess flour.
  2. Mix 1 of the yolks with lemon juice and grated lemon zest and mix this into butter. Mix this into almond paste - you may have to use processor to incorporate them fully.
  3. Whisk 4 Large eggs and remaining yolks with sugar in the top part of a double boiler set over simmering, not boiling water. Beat Large eggs with an electric hand mixer till they have doubled in volume and turned an ivory color.
  4. Remove from heat. Whisk 1/4 of this into almond paste batter to lighten it.
  5. the mix in the rest. Alternating, each, sprinkle nuts and sieve cornstarch into batter and mix in very quickly. Work fast so which you don't deflate Large eggs. (A trick is to do this with your hands to make sure the thick almond paste batter blends with the lightened egg mix.)
  6. Pour cake batter into prepared cake pan and bake 30 to 40 min or possibly till a cake tester, when inserted into the center of the cake, comes out dry. If the cake browns too quickly, cover it loosely with a piece of foil. Let cake cold in pan for 15 min, then unmold and place on a round cardboard.
  7. Strain apricot preserves through a fine strainer and heat the apricots gently. Spread apricot preserves just around sides of cake and pat sliced almonds onto apricot preserves. Sift confectioner's sugar over the cake right before serving.
  8. Yield: 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 108g
Recipe makes 8 servings
Calories 387  
Calories from Fat 209 54%
Total Fat 24.17g 30%
Saturated Fat 9.18g 37%
Trans Fat 0.0g  
Cholesterol 136mg 45%
Sodium 128mg 5%
Potassium 181mg 5%
Total Carbs 39.07g 10%
Dietary Fiber 2.1g 7%
Sugars 29.21g 19%
Protein 7.12g 11%
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