German Medieval Lemon Cake (Zitronenkuchen der Fuggar)
Submitted by Annabelle's Lair on January 14, 2015 at 3:28 pm

Yield: 1 cake
Source: Woodlandgardner "Ulrich"

23 cm or 9" springform pan
For the dough:
200 g all purpose flour
125 g cold butter, shaved
1 egg + 1 egg yolk
1 pinch of salt
For the filling:
150 g of ground almonds
125 g of sugar
zest of one lemon
juice of two lemons
Topping:
30 g of slivered almonds

Line springform pan with parchment paper and set aside.

In a mixing bowl of standard mixer combine flour, butter, egg, egg yolk, salt, and knead until smooth.
Scale dough into 2 equal pieces and place in fridge for 15 minutes.

Preheat oven to 350F.

While dough is chilling, prepare the filling by combining ground almonds, sugar, zest of one lemon, juice of two lemons, and set aside.

Remove dough from fridge, roll out the first piece of dough, and place on bottom of springform pan.
Place prepared filling onto dough in springfrom pan.

Roll out other piece of dough and place on top of filling.

Seal dough edges and poke top of cake with fork.

Brush the top of dough lightly with cream and then sprinkle the slivered almonds top of cream.

Bake at 350F for 40-50 minutes. Cool completely on cooling rack.

comments
Submitted by kween of swords on Thu, 2015-05-07 12:53.
It is hard to tell from the photo, which I can't seem to scale larger, but is the bottom dough pressed up and along the sides of the pan? if so, what is the final height one is trying to achieve? Thanks, looking forward to trying the one!

Submitted by Annabelle's Lair on Sun, 2015-05-10 11:30.
Place first piece of dough on bottom and push the sides of the dough up along the sides of the springform pan, about 1/2 -3/4. The final results will be about the height of a one-layer cake.