An unusually airy and delicate dessert. This cake is best served with strawberry or raspberry puree. The amazing taste of the dish is created by combining airy biscuit and curd filling.
Ingredients for the dough:
- Powdered sugar - 40 g;
- Vanilla sugar - 1 tablespoon;
- Sifted flour - 150 g;
- Salt - 1/2 teaspoon;
- Low fat butter - 100 g;
- Egg yolk - 1 pc;
- Ground almonds - 40 g.
Filler Ingredients:
- Eggs - 3 pcs;
- 1 lemon;
- Flour - 60 g;
- Sour cream - 200 g;
- Curd mass - 500 g;
- Powdered sugar - 60 g.
Preparation:
- We need to make the cake dough. Place all ingredients except the egg yolk in a large bowl and stir. The resulting mass will slightly resemble bread crumbs. Then put the egg yolk in the "bread crumbs" and knead the dough with quick movements. Put the kneaded dough into the refrigerator for about an hour or an hour and a half.
- Bring the oven temperature to 200 degrees. Roll out the frozen dough in a not very thin layer and put in a mold with high side walls. Pierce the base of the dough with a fork and bake it without opening the oven for about 10 minutes.
- Then you need to prepare the filler. Separate the yolk from the protein, and wipe the curd with a sieve. If the curd mass consists of small grains, then you do not need to wipe it.
- Take a lemon and remove the zest from it using a grater with the finest nozzle.
- The resulting curd mass must be mixed with sour cream, then pour flour into it. Pour the zest into the mixture last. Stir the filler well. Beat the egg white until firm scallops and add to the mixture prepared for the filling. Place the filler in the mold on the base.
- Bake the cake for about 40 minutes, until the filling mixture is firm to the touch. If the top is browned, and the cake itself is not yet ready, then you need to cover its surface with foil. It is important that the cake turns golden evenly.
- The cake should be served chilled. You can decorate it with canned pineapple slices, and sprinkle it with powdered sugar on top at your discretion and desire.
