INGREDIENTS
- Time:
- – Butter 150 grs.
- – Impalpable sugar 75 grams.
- – Egg 1.
- – Flour 0000 225 grs.
- – Almond 100 grs.
- – Sal 1 cdta.
- Stuffed:
- – Egg 6.
- – Sugar 200 grams.
- – Milk cream 300 grs.
- – Lemon 4.
- To brighten:
- – Brown sugar c/n.
- – Crema chantilly c/n.
1.For the almond dough, course of the flour with the almonds (beforehand processed with pores and skin), salt, powdered sugar and chilly cubed butter. Add the egg and course of once more.
2.Wrap in movie and reserve within the fridge for half-hour.
3.Stretch and line (base and edges) a 26 cm detachable mildew (buttered).
4.Cook dinner white in a medium preheated oven for quarter-hour with weight in order that it doesn’t inflate (luminous paper with beans).
5.For the cream, place the eggs in a bowl, add the sugar, the lemon zest, 1 lemon, the juice of all 4 and the heavy cream.
6.Combine with a hand mixer (with out baitr).
7.To assemble, pour the filling over the dough and bake in a low oven (140 levels) for 1 hour.
8.To brighten, sprinkle with brown sugar and burn with a blowtorch to caramelize.
9.End with cream.
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ENJOY IT!
