Mazarin Cake I Best Dishes

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Mazarin Cake I

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

Ingredients :

half cup unsalted butter
1 half of teaspoons white sugar
1/four teaspoon salt
2 egg yolks
1 1/three cups all-reason flour
1/2 cup unsalted butter
1 cup almond paste
2 eggs, crushed
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 relax 30 minutes.
To make filling: Cream butter and beat in almond paste regularly. Add eggs, then beat till very easy. Stir in lemon zest and flour.
Preheat oven to 325 ranges F (one hundred sixty five stages C). Butter the top and facets of an eight inch springform pan.
Roll chilled dough right into a circle 11 or 12 inches in diameter. Press the pastry into the lowest and up the sides of the pan without stretching the dough. Trim any extra extending above top of pan. Pour filling into dough and spread frivolously.
Bake at 325 levels F (a hundred sixty five levels C) for forty five to 50 mins. Cool 15 minutes in pan then get rid of facets of pan. Cool to room temperature and sprinkle with confectioners sugar earlier than serving.

Notes :

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