This is a recipe for a fragrant shortbread cake with a delicious almond and lemon filling. The main advantage of this pastry is its simplicity and speed of preparation. The dough is baked immediately with the filling, forming a juicy tandem.
It is necessary
- For shortcrust pastry:
- - 200 g flour;
- - 150 g margarine;
- - 40 g of sugar;
- - 2 yolks.
- For the almond filling:
- - 125 g each of butter, sugar, almonds;
- - 20 g flour;
- - 2 eggs;
- - 1 lemon.
Instructions
Step 1
Whisk softened margarine with yolks and sugar until creamy. Margarine can be replaced with butter, this will not spoil the taste of the cake. Add flour, quickly knead a soft dough, it should stick a little to your hands. Refrigerate the dough for 2 hours.
Step 2
Prepare the filling: beat the softened butter with sugar. The oil should lighten, increase in volume. There is no need to try to achieve complete dissolution of sugar. Add eggs immediately, beat until smooth. Sugar by this time has already practically dissolved itself.
Step 3
Add the zest from one lemon, flour, and ground almonds to the egg-oil mixture. Mix gently with a spatula - you get an airy, aromatic cream, which is also incredibly tasty!
Step 4
Distribute the finished shortcrust pastry in the shape, form the sides about 1, 5 cm. Prick the dough in several places with a fork. Place the filling on top, flatten.
Step 5
Bake the Swedish cake at 180 degrees for 20-30 minutes. Focus on your oven, the filling on top should be rosy. Then cool the finished cake, cut into portions.
