Cakes and Pastries Recipes - Tea Caramelized Lemon Cream Almond Cake Recipe  

Ingredients

Serves 6:

• 8 3/4 oz (250 g) sugar

• 3 1/2 oz (100 g) whole skinned almonds

• 3/4 oz (20 g) Earl Grey tea

• 8 3/4 oz (250 g) butter

• 4 eggs

• 8 1/8 oz (230 g) flour

• 1/2 packet of baking powder

Lemon cream:

• 1 egg + 4 yolks

• 2 2/3 oz (75 g) sugar

• 3 fl oz (90 ml) lemon juice

• 2 1/8 oz (60 g) butter

• 2/3 cup (160 ml) heavy cream (very cold)

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Method:

1. Heat 2 oz (50 g) of sugar with 1 1/2 tablespoons of water until it just starts to turn blond. Add the almonds. Stir well and pour onto a greased baking sheet. Let it cool completely.

2. Preheat the oven to 305°F/170°C.

3. Boil 3 fl oz of water, remove it from the heat, and let the tea steep in it. Soften 8 oz of butter, chopped, then work in the eggs, the rest of the sugar, and the tea, strained. Beat the mixture until it is homogeneous.

4. Add 8 oz of flour, sifted together with the baking powder. Stir it with 8 wooden spoon, then add some of the shattered caramelized almonds and stir them in well. Pour the batter into a buttered and floured cake pan. Cook in the oven for 35 min.

5. Lemon cream: beat the egg and the yolks together with the sugar. Heat the lemon juice in a small saucepan and pour it over the egg and sugar mixture. Stir and transfer to the saucepan. Cook, stirring constantly, just until it boils. Remove it from the heat and add the butter, diced, lit. tie by little. Let it cool. Add the cream, already whipped. Let it cool.

6. Remove the cake from the oven, turn it out immediately, and let it cool.

7. Using a pastry bag, decorate the cake with the lemon cream, then garnish it with the rest of the caramelized almonds.