Portions: 4 to 6
Preparation time: 15 minutes
Cooking time : 15 minutes
Ingredients
- 8 eggs
- 10 ml (2 teaspoons) lemon juice
- 250 g (1 cup) sugar
- 1/2 vanilla pod, split lengthwise
- 225 gr (8 oz) almond powder
- 170 gr (6 oz) potato starch
- 1 pinch salt
- 55 gr (2 oz) Amaretto
- 170 gr (6 oz) butter, melted
Preparation
- Preheat oven, rack in center, to 180°C (350°F).
- Separate whites and yolks for 3 eggs.
- In a bowl, whisk together the 3 egg whites and lemon juice until stiff. Before they are stiff, add 25 g (5 tsp.) sugar.
- In a bowl, beat the whole eggs and 3 egg yolks with the remaining sugar until smooth and fluffy (whiten the eggs).
- Fold the almond powder and potato starch into the beaten eggs, adding a pinch of salt, the inside of the 1/2 vanilla pod, the Amaretto and the melted butter.
- Gently fold in the egg whites, lifting the dough to obtain a light cream.
- Pour the mixture onto an ovenproof tray lined with parchment paper or a silicone mat.
- Place in the oven for around 10 minutes. The cake will rise and you can check its doneness by sticking the tip of a knife into the center. The cake is done when the tip comes out dry.
