raw material

4 hollow cakes with a diameter of 7 cm.

Butter 100g, sugar 50g, whole eggs 2, yolk 1, almond powder 50g, low flour 130g, lemon juice 20g, lemon peel 1.

Appropriate amount of fruit and a little yogurt.

working methods

1, wash lemon, peel, dice and squeeze out 20g lemon juice for later use. I used almond powder directly. Bake almond slices in 150 degree oven for a few minutes, then cool and grind into powder. Put the eggs at room temperature in advance for later use. Soften the butter at room temperature, add sugar until it turns white, and add the beaten egg mixture several times until the volume expands.

2. Sieve in low flour, add almond flour, mix well with a spatula, pour in lemon juice and dander and mix well.

3. The mold should be dusted in advance (see the method below). First, put the prepared paste into a paper bag, and then squeeze it into the mold. Preheat the oven to 170 degrees, middle layer, fire up and down, 30 minutes. After baking, take it out and cool it, add the cut fruit and squeeze the yogurt.