LEMON AND ALMOND CAKE

cake diameter of 20 cm or 12-16 muffins

4 eggs, yolks and whites separated
1/3 cup birch sugar (xylitol)
1 tsp of baking powder
¼ tsp salt
½ cup almond flour
¾ cup oat flour
juice and grated rind of one lemon
4 tablespoons butter
juice and zest of one lemon
1 bar of white chocolate (3.5 oz.)
½ cup Greek yogurt

Almost all the lights in my kitchen went down recently, almost all at the same time. I ended up with two small lapms over my
cooking range. And that was it! I turned to my friends  who are running a gallery with furniture, lamps, mirrors and other decorating items. I consider myself lucky. Not only do my friends would help with choosing the most fitting lamp, but they would bring it over and Tom would mount the device. I am always happy to watch him working. So I have a beautiful new lamp, Provencal style, straight from the south of France. Any time Kate and Tom would come over I try to prepare someting delicious for them. This time Tom asked for the tart, then two salads and for dessert this almond lemon cake and lavender honey and apricot ice cream. The cake was supposed to be covered with this light cream – lemon cloud. Unfortunetely the pot with the cream slipped of the fridge shelf and broke into shards on the kitchen floor spilling the cream all over the place. I had to make this simple chocolate lemon cream. But I promise you lemon cloud is on the way.

Enjoy!

Lilia,

xoxo

Prepare the cream: To the melted chocolate add the juice and zest of a well scrubbed unwaxed lemon. When chocolate and lemon is well mixed add yogurt and stir to combine the ingredients. Pass the cream through the fine meshed sieve or a tamis, transfer into a container and put in the refrigerator to chill.

Sponge cake: Separate the eggs. Put the yolks aside. Sift the oat flour, almond flour and baking powder.
Meanwhile, in a skillet melt the butter, heat the butter over low heat until it reaches dark golden color and will smell like caramel. Put it aside to cool down. Whip the egg whites until stiff.  Whip the egg yolks with birch sugar and salt until tripled in volume. Add the juice and zest of lemon and whip for a moment longer. The next step is to add to the egg yolks – at a low speed of mixer – the sifted dry ingredients. Mix the dough very carefully, scraping the from the edges of the bowl. Add the melted butter and mix well and finally add, in three parts, stiffly beaten egg whites. Pour the mass into a  springform pan of a diameter of 20 cm and bake for 40-45 minutes at  350 degrees F or until toothpick inserted into the cake will come out dry. When cake has cooled down, cut the genoise horizontally in half.  Put one part on the serving platter, smear the top with half of the lemon chocolate mass and allow it to flow along the edges, cover with the second part of the cake. Smear the  second half of the cake with the remaining cream. Decorate with crystallized violas or other edible flowers, such as pansies, violets or daisies.

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