Mazarin cake
Instructions
Sift the flour on the work surface, placing it in fontana, formed a recess in the Center and add butter, softened and cut into pieces, an egg yolk, a pinch of salt, the vanilla pod scraped with a knife and the icing sugar.
Work quickly as the ingredients until you get a homogeneous dough, reach into or a ball and let rest in refrigerator for at least two hours.
Spent the time indicated, roll out the pastry on floured pastry Board, using the rolling pin, and use the browse obtained to coat the bottom and sides of a baking sheet of 26 cm diameter, greased and sprinkled with flour.
Stamped the shortcrust pastry with tines of a fork and cook in white, so that the dough shell remains very clear.
Prepare the filling: in a bowl, put the butter, the sugar and the grated lemon rind and roll them into balls until you get a bloated and homogeneous.
Add eggs, one at a time, then almonds and finally the flour.
Mix thoroughly, then spread the mixture into the cooked pasta shell and livellatene the surface.
Bake the tart in the oven (190 degrees) for about 40 minutes, or until the surface is golden.
As you wish you can sprinkle the surface of the cake with icing sugar or coat it with a layer of fondant icing flavoured with rum.
Ingredients and dosing for 10 persons
- For the pastry:
- 140 g of butter
- 30 g of icing sugar
- 1/2 stick of vanilla
- 1 pinch of salt
- 1 egg yolk
- 200 g of flour
- Butter for the pan
- Flour for the baking pan
- To fill:
- 150 g of butter
- 150 g of icing sugar
- == 1 lemon (zest)
- 2 eggs
- 150 g of almonds
- 30 g of flour