Mazarin Cake I You Have To Try

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Mazarin Cake I

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

Ingredients :

half of cup unsalted butter
1 1/2 teaspoons white sugar
1/four teaspoon salt
2 egg yolks
1 1/3 cups all-purpose flour
1/2 cup unsalted butter
1 cup almond paste
2 eggs, beaten
1 teaspoon lemon zest
2 teaspoons all-purpose 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 kick back 30 minutes.
To make filling: Cream butter and beat in almond paste gradually. Add eggs, then beat until very clean. Stir in lemon zest and flour.
Preheat oven to 325 ranges F (one hundred sixty five stages C). Butter the pinnacle and aspects of an eight inch springform pan.
Roll chilled dough right into a circle eleven or 12 inches in diameter. Press the pastry into the bottom and up the sides of the pan without stretching the dough. Trim any excess extending above pinnacle of pan. Pour filling into dough and unfold flippantly.
Bake at 325 ranges F (one hundred sixty five tiers C) for forty five to 50 minutes. Cool 15 minutes in pan then take away aspects of pan. Cool to room temperature and sprinkle with confectioners sugar before serving.

Notes :

A standardized recipe refers to a particular standard-of-use of certain metrics in cooking - Standard dimensions, time, temperature, quantity, etc.. Abiding by this principle generates uniformity in kitchen create, whether it is abstract or concrete.If this Mazarin Cake I recipe complements your family's preference, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the check out!If this Mazarin Cake I recipe complements your family's flavour, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the visit!