Almond and lemon curd cake with citrus fruits

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Beat 150 g fat and 150 g sugar until frothy. Add 3 eggs bit by bit and stir the mixture until creamy. Mix flour, ground almonds and baking powder and stir into the fat egg mass.

2. 2

   Add milk and stir in briefly. Fill almond paste into a greased springform pan (26 cm Ø) and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes.

3. 3

   Then let it cool down on a cake rack. For the Lemon Curd, wash the lemons, grate the peel thinly and squeeze the juice. Measure out 200 ml of juice (fill up with water if necessary).

4. 4

   Bring 300 ml water, lemon juice and zest, 150 g sugar and remaining fat to the boil. Whisk starch in a little cold water, stir into the liquid and bring to the boil once. Leave to cool down a little.

5. 5

   Separate remaining eggs. Beat the egg yolks and stir into the cream. Let the cream cool down a little, spread it on the cake base. Place the cake in the refrigerator for about 2 hours. Peel the mandarins and limes generously so that the white skin is completely removed.

6. 6

   Cut the fruit into slices of about 1/2 cm thick. Remove the cake from the edge of the mould. Cover the surface with slices of mandarin and lime. Whip cream and remaining sugar until stiff. Spread the edge of the cake with half of the cream.

7. 7

   Pour the rest of the cream into a piping bag and decorate the surface with it. Sprinkle the ground pistachios on the cake crust and cream tuffs. Makes about 16 pieces.

Nutrition Facts

KCAL
320 kcal

CARBS
33 g

FATS
19 g

PROTEINS
6 g