lemon cake (citromos süti):
I found the recipe here.
It was pretty good, but I'd make a few adjustments next time. That's what I'll write down here, just to remember.
This can be good with different nuts and flavorings instead of lemon and almonds.
4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature
zest of two unwaxed lemons, juice of one
4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature
zest of two unwaxed lemons, juice of one
1/4 teaspoon ground cardamom
2x30g brown sugar
170g finely ground almond flour
1 teaspoon baking powder
(1 teaspoon white or cider vinegar, pinch of salt)
1 Preheat the oven to 150 °C fan. Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.
2 In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 30g sugar until smooth.
3 Make the almond meal if you don't have it at hand: cook the almonds in boiling water for a few minutes, than peel. Dry with a kitchen towel, place in a food processor and blend until ground.
2x30g brown sugar
170g finely ground almond flour
1 teaspoon baking powder
(1 teaspoon white or cider vinegar, pinch of salt)
1 Preheat the oven to 150 °C fan. Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.
2 In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 30g sugar until smooth.
3 Make the almond meal if you don't have it at hand: cook the almonds in boiling water for a few minutes, than peel. Dry with a kitchen towel, place in a food processor and blend until ground.
4 Add the the almond flour, ground cardamom, and baking powder, stir the powders in the almond meal, then combine together with the egg yolk mixture, beat until smooth.
5 With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step). As the egg whites begin to increase in volume, sprinkle in the remaining 30g sugar, a little at a time, as you continue to beat the eggs whites. Beat until soft peaks form.
6 Fold the beaten egg whites into the almond mixture a large scoopful at a time. You won't get much lift with the first third of the egg whites, but as you add more, you'll be able to gently fold in the whites in such a way as to create a light batter.
7 Gently scoop the batter into a the prepared springform pan and place in the oven. Bake for 30 minutes. Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan. Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate.
5 With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step). As the egg whites begin to increase in volume, sprinkle in the remaining 30g sugar, a little at a time, as you continue to beat the eggs whites. Beat until soft peaks form.
6 Fold the beaten egg whites into the almond mixture a large scoopful at a time. You won't get much lift with the first third of the egg whites, but as you add more, you'll be able to gently fold in the whites in such a way as to create a light batter.
7 Gently scoop the batter into a the prepared springform pan and place in the oven. Bake for 30 minutes. Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan. Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate.
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