Mazarin Cake I
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
59
Spice
48
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Unsalted Butter1.5 tsps
White Sugar1 tsp
Salt2 tsps
All-Purpose Flour1 cup
Almond Paste1 tsp
Lemon ZestDirections:
1
Short dough: Cream butter and sugar, beat in salt then egg yolks, one at a time
2
Work flour in, wrap and chill 30 minutes
3
To make filling: Cream butter and beat in almond paste gradually
4
Add eggs, then beat until very smooth
5
Stir in lemon zest and flour
6
Preheat oven to 325 degrees F (165 degrees C)
7
Butter the top and sides of an 8 inch springform pan
8
Roll chilled dough into a circle 11 or 12 inches in diameter
9
Press the pastry into the bottom and up the sides of the pan without stretching the dough
10
Trim any excess extending above top of pan
11
Pour filling into dough and spread evenly
12
Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes
13
Cool 15 minutes in pan then remove sides of pan
14
Cool to room temperature and sprinkle with confectioners sugar before serving