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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 4 |
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This is a very tasty dessert and is easy to make. It also takes little time to prepare and it can be prepared the day before. Ingredients:
1 lemon |
1 1/2 cups blanched almonds |
6 tablespoons flour |
6 eggs |
1 cup sugar, plus |
5 tablespoons sugar |
1/4 teaspoon almond extract |
1 1/2 cups heavy cream |
Directions:
1. Heat oven to 350 degrees.
2. Butter and flour 3 nine (9) inch cake pans.
3. Grate 3/4 tsp zest from lemon and squeeze 1 1/2 Tbsp.
4. juice.
5. Grind almonds to a powder.
6. Combine with flour.
7. Separate eggs and beat whites to soft peaks.
8. Gradually beat in 6 Tbsp.
9. sugar and continue beating until whites are stiff and glossy.
10. Beat yolks with 3/4 cup sugar until lemon-colored.
11. Beat in lemon juice, zest and almond extract.
12. Fold whites into yolks alternating with nuts until blended but still streaked.
13. Divide among pans.
14. Bake until cake comes away from sides of pan 15-20 minutes.
15. Cool completely.
16. Beat cream with 3 Tbsp.
17. sugar to stiff peaks.
18. Put 1/2 cup cream in pastry bag with star tip.
19. Spread 1 layer with half remaining cream.
20. Top with second layer and spread remaining cream on top.
21. Put third layer on top.
22. Decorate with resettes of reserved cream.
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