A cake recipe for all foodies:
1. knead together powdered sugar, flour, almond kernels, 75 g butter and egg white. Cover and let cool for about half an hour. Roll out round (approx. 28 cm O) on a little flour. Place in greased tart or possibly cake springform pan (24 cm dia.), press smooth at the edges. Cut parchment paper and place on dough, pour pulses on top. Bake in hot kitchen oven (electric oven: 200 °C / convection oven: 175 °C / gas: level: 3) for about 15 min. Remove the paper together with the pulses. Bake at the same heat for another 10-15 min. Cool in the pan.
2. stir cornstarch with 6-8 tbsp (75 ml) water. Bring juice, rum and 50 g brown sugar to a boil. Stir in maizena (cornstarch), bring to boil briefly. Stir 6 tbsp. lemon mixture one by one into egg yolks, then stir egg yolks into lemon mixture. Cool down a bit. Stir 175 g butter into the lukewarm lemon mixture. Cool down.
Remove the base from the mold. Pour in lemon mixture and let cool for about 2 1/2 hours. Decorate with 1 tbsp. brown sugar, lime and lemon slices.
Preparation time: 1 hour (waiting time 3 1/2 hours).
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