AMANDIN AU CITRON



250 g sugar (0,55 lbs), 4 eggs, 200 g (0,44 lbs) powdered almonds. Frosting 5 tbsp icing sugar + lemon juice. Garnish: 1 lemon.

Separate the whites from the yolks. Mix the sugar and egg yolks to obtain a runny white paste.

 Then add the ground almonds, the juice of 2 lemons and the zest grated from a single lemon.

 Finish by incorporating the beaten egg whites. 

Garnish the bottom with cake tin (24 cm) with a round of parchment paper.

 Generously butter the paper and the mold because the cake tends to come out badly.

 Pour the batter. 

Bake in a low oven (th 5) 50 mins.

 Unmold and let cool. 

Dissolve the icing sugar with a little juice lemon, you should obtain a thick and shiny cream, barely runny.

l Pour this frosting center of the cake.

 Spread it.

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