This is a delicious cake with an extraordinarily aromatic filling made with amaretto biscuits, almonds, lemon zest and eggs, enclosed in a crumbly and crunchy puff pastry shell. Easy, fast and perfect for a special occasion, this cake is always prepared one day in advance, to allow the ingredients to blend perfectly and obtain a truly exceptional result. So let’s see how to prepare the cake with almonds and amaretto biscuits without making any mistake.
Collect half the sugar, the almonds, the zest of half a lemon and the amaretto biscuits (1) in a powerful blender and reduce everything to a fine powder.
With a hand whisk, work the eggs with the remaining sugar until you will have obtained a light and frothy mixture (2).
Add the flour and baking powder (3) and mix with a hand spatula.
Add the amaretto biscuits mixture and mix well (4).
Melt the butter and let it cool, then pour it into the dough (5) and mix again. Finally flavor with the liqueur.
Unroll the puff pastry, roll it out well and line the bottom and edges of a cake mold (6).
Pour the amaretto biscuts filling into the puff pastry, level well (7) and cook in a static oven at 170 degrees C for 50-55 minutes.
After the cooking time is elapsed, take the cake out of the oven and let it cool down, then take it out from the mold and transfer it to a serving dish. Sprinkle with a little icing sugar, garnish with some amaretto biscuits and serve sliced (8).
The cake with almonds and amaretto biscuits can be preserved in a tin box protected from moistness, in this way it will preserved perfectly for several days.