Mazarin Cake I So Tasty

Cook and World

Wednesday, November 13, 2013

Mazarin Cake I

"A delicious Swedish cake. It's a soft brief dough crust with an almond paste filling."

Ingredients :

half of cup unsalted butter
1 1/2 teaspoons white sugar
1/4 teaspoon salt
2 egg yolks
1 1/three cups all-motive flour
1/2 cup unsalted butter
1 cup almond paste
2 eggs, overwhelmed
1 teaspoon lemon zest
2 teaspoons all-cause flour

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H30M

Short dough: Cream butter and sugar, beat in salt then egg yolks, one at a time. Work flour in, wrap and relax 30 minutes.
To make filling: Cream butter and beat in almond paste step by step. Add eggs, then beat until very clean. Stir in lemon zest and flour.
Preheat oven to 325 levels F (165 stages C). Butter the top and sides of an 8 inch springform pan.
Roll chilled dough into a circle eleven or 12 inches in diameter. Press the pastry into the lowest and up the sides of the pan with out stretching the dough. Trim any extra extending above top of pan. Pour filling into dough and unfold flippantly.
Bake at 325 tiers F (165 ranges C) for forty five to 50 minutes. Cool 15 minutes in pan then remove sides of pan. Cool to room temperature and sprinkle with confectioners sugar before serving.

Notes :

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