Caipirinha cake (lemon-almond cake)

Name: Caipirinha cake (lemon-almond cake)
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 egg (size M); 100 g Flour; 50 g ground almonds (without skin); 50 g Icing sugar; 250 g Butter; 40 g Cornstarch; 1/4 l Lemon juice (approx. 5 lemons); 100 ml Sugar cane brandy (e.g. cachaça); 125 g brown cane sugar; 2 Egg yolk (size M); 7-10 Tbsp Lime and lemon slices and lemon balm; 7-10 Tbsp Flour; Baking paper and pulses

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 egg (size M)
100 g Flour
50 g ground almonds (without skin)
50 g Icing sugar
250 g Butter
40 g Cornstarch
1/4 l Lemon juice (approx. 5 lemons)
100 ml Sugar cane brandy (e.g. cachaça)
125 g brown cane sugar
2 Egg yolk (size M)
7-10 Tbsp Lime and lemon slices and lemon balm
7-10 Tbsp Flour
Baking paper and pulses

Directions

1
Separate the egg. Put the yolks aside. Knead flour, almonds, icing sugar, 75 g butter and egg white to a smooth short pastry. Cover and chill for about 30 minutes. Roll out the short pastry on a work surface dusted with a little flour until round (28 cm Ø).
2
Place in a greased tart or springform pan (24 cm Ø) and press down at the edges. Cut out a round piece of baking paper (30 cm Ø) and place it on the shortcrust pastry. Pour legumes on top. Bake in the preheated oven (electric cooker 200 ° C/ gas: level 3) for about 15 minutes.
3
Remove baking paper and pulses. Bake at the same temperature for another 10-15 minutes. Leave to cool in the tin. Mix starch in 75 ml cold water. Bring lemon juice, brandy and 100 g brown sugar to the boil.
4
Stir in the starch, bring to the boil while stirring once. Stir 6 tablespoons of the hot lemon mixture into the egg yolk with a whisk, then stir the egg yolk-cream mixture into the remaining lemon mixture.
5
Let it cool down a little. Stir the rest of the butter in pieces with a whisk into the lukewarm lemon mixture. Remove the shortcrust pastry base from the mould, pour in the lemon mixture and chill for at least 2 hours.
6
Before serving, sprinkle with remaining cane sugar and decorate with lime and lemon slices and lemon balm. Makes 12 pieces.