A crispy base with a delicate lemon-almond filling, topped with a wafer-thin caramelised layer as a wonderful surprise
5 from 3 votes
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Resting time 10 minutesmins
Total Time 40 minutesmins
Course cake, Dessert, sweet
Cuisine christmas, Italian, seasonal, vegetarian
Servings 16serves
Calories 163kcal
Ingredients
Dough
200gflourplain
120gbutter
20gsugaricing
50gwater
1pinchsalt
Filling
85gsugar
85galmondsground
2eggs
1juice lemon
Instructions
For the dough mix flour, chopped butter, icing sugar and a pinch of salt. Add cold water slowly and knead until the dough is smooth. Wrap in plastic foil and let it rest in a cool place for 30 minutes. Roll out the dough round with a rolling pin and cover the bottom of the baking tin with it. Form an edge of 2-3 cm. Prick the bottom with a fork. Place the baking tin in the refrigerator again.
Pre-heat oven to 180° C (upper and lower heat). Line baking tin with baking paper.
For the filling , separate the eggs. Beat egg white until firm. Cream sugar and yolks. Blanch the almonds in hot water and peel them. Crush them in a mortar until they have an even, fine consistency. Alternatively, you can use already ground almonds. Carefully fold in the almonds and lemon juice and finally the beaten egg white into the egg yolk-sugar mass. Pour the filling onto the pastry base and bake the cake at 180° C for 40-45 minutes. The Mazzini cake is ready when the edges are lightly brown. The top layer of the filling should be caramelised.
Notes
Ingredients for a springform tin with ø 16 cm - Serve with whipped cream, vanilla ice cream or warm fruit and meringue.