This is a recipe for a fragrant shortbread cake with delicious almond-lemon filling. The main advantage of this baking is its simplicity and speed of preparation. The dough is baked immediately with the filling, forming a juicy tandem.
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You will need
- For shortcrust pastry:
- - 200 g of flour;
- - 150 g margarine;
- - 40 g of sugar;
- - 2 yolks.
- For almond topping:
- - 125 g of butter, sugar, almond;
- - 20 g of flour;
- - 2 eggs;
- - 1 lemon.
Instruction manual
1
Beat softened margarine with yolks and sugar until creamy. Margarine can be replaced with butter, this will not ruin the taste of the cake. Add flour, quickly knead soft dough, it should stick a little to your hands. Put the dough for 2 hours in the refrigerator.
2
Prepare the filling: beat the softened butter with sugar. The oil should lighten, increase in volume. No need to try to achieve complete dissolution of sugar. Add eggs immediately, beat until smooth. Sugar by this moment itself will practically dissolve.
3
To the egg-oil mixture add zest from one lemon, flour, ground almonds. Gently mix with a spatula - you get an airy fragrant cream, which is also incredibly tasty!
4
Spread the finished shortbread dough into a shape, form sides about 1.5 cm. Paste the dough in several places with a fork. Put the filling on top, smooth.
5
Bake Swedish cake for 20-30 minutes at 180 degrees. Focus on your oven, the filling on top should be ruddy. Then cool the finished cake, cut into portions.