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I am a true addict "lemon curd"
When I make macaroons are my favorite.
On bread is as good a slice of salted butter caramel.
So in this cake combines a kind of pastry and a layer reminiscent of the button above is a true delight.
For this occasion we must make a lemon curd more acidic than usual because everything is pretty sweet.
But like me can use the rest of a traditional lemon curd it will be just a little sweet, very sweet hihihiiii finally!! But comforting.

macaroon cake


















Lemon curd
For 3 large jam jars
600 g sugar powder (we can still drop below 100 g for those who want even more acidic )
350 g unsalted butter 6
lemon zest and juice and
8 eggs

zester or Collect at the Bursar lemon zest, being careful not to keep the zest that makes the cream amère.S it remains scratch with a knife.
Mix all ingredients except butter in a bowl.
Place bowl in a bain-marie.
Stir with a whisk until sugar is dissolved.
Continue cooking, stirring occasionally until the mixture reaches 85 °.
Remove bowl from water bath and cool to 60 °. At 60 °
incorporate the butter into small pieces and mix the diver for at least 5 minutes.
Pour into sterilized glass jars. Close hot, like jams.
Store in refrigerator.

Mixture 1
200 g farin e
150 g softened butter
60 g sugar
1 teaspoon of yeast
4 yolks (the whites will to the top)

Mixture 2
4 egg whites beaten stiff
200 g caster sugar
200 g grated coconut or 200 grams of powder or hazelnut powder ' almonds.

Combine all ingredients in a food processor or mix by hand so as to obtain a dough ball. Although
butter a mold of 26 cm that is hinged to unmold easily be a nice pie for a presentation in dish.
Spread the dough by hand and slightly up the edges.
Beat the egg whites until stiff.
Mix sugar and the powder and toss with white.
Cover the dough pastry bag of lemon curd, the value of a jam jar, leaving 1 inch around the edges if the cake does not rise. Finally spread with a spatula or spoon. Do not put too much lemon curd if it overflows, flows under the dough and burns, and then we can no longer turn out the cake.
Pour the batter into the whites with a pastry bag and place over cream lemon spiral. Finally spread with a spatula. While passing in the free space around the cream.
Bake 35 to 40 minutes at 175 degrees. Turn
before cooling if it sticks.












Bon appetite