400 g raw almonds 9 eggs 150 g sugar 1 lemon 1 teaspoon butter Salt For the frosting: 225 g chocolate 3 tablespoons powdered cocoa 3 tablespoons water 190 g butter, softened 30 g powdered sugar Pinch of salt 100 g white or black chocolate sha
Así puedes prepararlo
Chop the almonds until you obtain a very fine flour. Do not chop excessively because the almonds become a paste once they release their oil. Separate the whites from the yolks and beat the yolks with the sugar in a large bowl with an electric beater. Add the almonds and blend well with a spatula. Add the grated lemon peel. Beat the whites with a pinch of salt until stiff peaks form with the electric beater. Add one third to the batter and blend gently. Continue to add the rest of the egg whites. Continue blending gently, up and down, until the batter is smooth. Pour the batter into the mould and bake in a preheated oven at 180ºC for 50 minutes. Remove the cake from the oven and allow to cool for a few minutes before turning out. Turn out onto a rack and allow to cool completely. For the frosting: Melt the chocolate in a bain marie and allow to cool for 30 minutes. Beat the cocoa powder with the water until smooth. Using an electric beater, add the softened butter, powdered sugar and salt and continue beating until you obtain a smooth, spongy batter. Add the chocolate and continue beating on low speed. Add the cocoa powder and water mixture and beat for a few more minutes. Spread the frosting on the cake with the help of a spatula. Decorate with chocolate shavings and sliced almonds.
