350g Almond flour
5 units Eggs
½ teaspoon Cinnamon
1.Mix the almond flour and the cream creating a paste. Put it aside in the fridge for 24 hours.
2.Separate the egg whites from the yolks.
3.Mix the yolks in a bowl with the 60g sugar, the cinnamon and the lemon zest. Beat it.
4.Add the paste we set aside in the fridge. Mix it until all the ingredients are properly blended.
5.Beat the egg whites. Once they are white and firm, add the 150g of sugar gradually, like drops of rain.
6.Beat it until the sugar dissolves and the meringue is firm.
7.Add in the meringue to the previous mixture slowly and with encircling movements.
8.Grease the cake tins or rings and pour the mixture, it shouldn't reach the two cm of height.
9.Bake at 170ºC for 20 minutes approximately.
10.Cool it and decorate it with powdered sugar.
*Divide the quantities in half to prepare one cake of 20cm diameter.
*It's very important to grease thoroughly the cake tin or ring you are going to use, as well as waiting for the cake to cool down before unmoulding it, as this is a very delicate type of cake and breaks easily.
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