Almond cake with lemon

Cooking

Step 1

1. Cool the eggs in advance. Separate the whites from the yolks; put the egg whites in the refrigerator. Wash the lemon, dry it. Remove the zest with a grater, squeeze the juice out of the pulp. Grind nuts in a blender. Crackers also chop; 2 tbsp. l. set aside the crackers. Beat the yolks with a mixer (or grind) with powdered sugar, add lemon zest, 1 tbsp. l. lemon juice and baking powder. Mix. 2. Beat the chilled proteins in a thick foam. Add chopped nuts and crackers, carefully stir into the yolk mass. 3. Preheat the oven to 200ºС. Grease a baking dish with butter, sprinkle with reserved breadcrumbs. Put the dough into a mold, put in the oven and bake for 1 hour. Remove the cake, put on a wet towel, cover with a dry one. Let cool. 4. Prepare the filling. Peel the lemon, remove the seeds. Rub the lemon pulp through a grater into a bowl with sugar, mix thoroughly. 5. Chop the nuts with a knife, put in a bowl. Boil milk, pour over nuts. Let it cool down a bit. Add condensed milk and liqueur, mix thoroughly. * For this cake, it is best to choose a nut liqueur - Amaretto, Frangelico or Nocino. If you were unable to buy them, soak the cakes with cognac, but in no case with fruit liqueur - it will spoil the taste of the cake. 6. Remove the cooled cake from the mold, cut lengthwise into 3 cakes of the same thickness. Soak the cakes with liquor, brush with lemon rubbed with sugar. Let stand 15 min. Then lay the walnut cream on the cakes and stack them one on top of the other. Grease the sides of the cake with cream. Place in refrigerator for 2 hours.