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Category: Desserts and sweet type of dish: Baked Cake Recipe by Origin Switzerland Season: Spring Summer total wine Autumn Winter Difficulty: Medium Rating: 3/5 (1 ratings) Tags: Ingredients 200g ground almonds 100g blanched and white chocolate , grated coarse 100 g sugar 50 g cornstarch 1 teaspoon yeast 3 organic lemon, zest and juice 5 eggs 150 g butter, melted and cooled 100g icing sugar for dusting
For a removable mold 26 cm in diameter. Lined with baking paper and grease the mold base or interior walls. Col puts the almonds in a large bowl and all the ingredients up to and including the yeast and mix well together. Ray lemon directly into a second bowl, squeeze the juice aside and neglected. Add the eggs and sugar in the lemon zest, stir for about 5 minutes with electric mixer whisk the cream until a very light and frothy. total wine Pour 3 tablespoons of the reserved total wine lemon juice, melted butter and add the almond mixture, then mix with egg mixture. Put the dough into prepared pan and bake for 25 minutes in the lower half of Prée oven heated to 180 degrees. Wet cake with remaining lemon juice. Cover the pie with foil and bake for 25 minutes. Total cooking time: 50 minutes, removed, disassembled and cooled slightly over the mold. Slide the tart with baking paper on a rack to cool. Cover the cake and let stand about 8 hours or overnight in a cool place. Col Place your cake on a plate, remove the paper and sprinkle with icing sugar. total wine
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