- 400 g Almonds
- 4 Egg White
- 4 Egg Yolks
- 50 g Light Syrup
- 80 g Caster Sugar
- 50 ml Whipped Cream
- A Lemon
- 150 g Butter
- 50 g Pine Nuts
- Lemon Balm
Heat the oven to 175 °.
Finely chop the almonds. Whisk the whites till stiff and gently stir in the almonds.
Spread the batter into 2 round cake tins, about 24 cm in diameter, lined with baking paper. Bake in the middle of the oven for about 20 minutes. Allow to cool and remove the paper.
In a thick-bottomed saucepan, mix the egg yolks, syrup, sugar and cream. Let the cream simmer while whisking until it becomes really thick.
Whisk in the lemon zest and butter into pieces. Allow the mixture to cool and then put it in the fridge for about 1 hour.
Spread half of the cream on one of the cakes, place the other on top and spread on the remaining cream.
Store the cake in the fridge. Garnish with pine nuts and lemon balm before serving.