A great cake recipe for any occasion:
1. preheat the kitchen stove to 180 degrees.
2. put the almond kernels and sugar in the hand mixer or food processor form and grind finely, turning the appliance on and off briefly and quickly one more time.
3. whip the egg whites with salt until stiff peaks form.
4. add ground almonds and lemon zest in small amounts to the snow form and stir gently but accurately. Perhaps the snow will fall a tiny bit together, but with careful folding in, the loss of volume should not be too great.
5. gradually sift in the flour and also gently stir in.
Grease a 22 to 25 cm cake springform pan thickly with butter. Pour the almond mixture into the mold and shake the mold to evenly distribute the mixture. Place the mold on the middle rack in the heated oven for 1 hour. Make the proof: Insert toothpick into the center, if it is still clean after pulling it out, the cake is ready, otherwise bake a little more.
Loosen the ring of the pan and remove it. Once the cake has cooled a little and is only lukewarm, remove from the bottom of the pan. Cool completely to serve. If kept in a tin, it will keep for quite a long time.
Italian cuisine
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