Amaretto lemon cake

Name: Amaretto lemon cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 125 g Butter or margarine; 175 g Sugar; 2 packages Vanillin sugar; 2 Eggs (size M); 4 TABLESPOONS Almond liqueur (Amaretto); 175 g Flour; 2 coated Tsp Baking Powder; 50 g Amarettini; 6 sheets white gelatine; 2 untreated lemons; 4 Egg Yolk; 2 Protein; 250-300 g Whipped cream; 60 g chopped pistachio kernels or roasted almonds; 5-6 (approx. 10 g) lemon slices, 8 amarettini and balm for decoration; 7-10 Tbsp Grease

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

125 g Butter or margarine
175 g Sugar
2 packages Vanillin sugar
2 Eggs (size M)
4 TABLESPOONS Almond liqueur (Amaretto)
175 g Flour
2 coated Tsp Baking Powder
50 g Amarettini
6 sheets white gelatine
2 untreated lemons
4 Egg Yolk
2 Protein
250-300 g Whipped cream
60 g chopped pistachio kernels or roasted almonds
5-6 (approx. 10 g) lemon slices, 8 amarettini and balm for decoration
7-10 Tbsp Grease

Directions

1
Cream fat, 75 g sugar and 1 sachet of vanilla sugar. Stir in 2 eggs one after the other. Add the liqueur. Mix flour and baking powder and stir in briefly. Finally fold in the Amarettini.
2
Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 18-20 minutes. Remove the base from the tin and let it cool down on a cake rack.
3
For the cream, soak gelatine in cold water. Wash 1 lemon thoroughly, dab dry and finely grate the peel. Squeeze the lemons. Stir egg yolks and remaining sugar until creamy. Add 80 ml lemon juice and lemon zest.
4
Squeeze the gelatine, dissolve it and add it to the egg yolk cream while stirring. Put in a cool place. Beat the egg whites and 200 g cream separately until stiff. When the cream begins to gel, fold in the cream and beaten egg white. Pour the cream onto the cake, smooth it down and spread some cream on the edge.
5
Now use a spoon or knife to spread waves into the cream from the edge of the cake to the centre. Press pistachios or almonds to the edge and sprinkle a little in the spaces between the waves. Put the cake in a cool place for 3-4 hours.
6
Whip the rest of the cream and vanilla sugar until stiff and place in a piping bag with star-shaped spout. Cover the cake with lemon slices and squirt the cream as dots. Decorate with amarettini and balm leaves.