Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g flour
- 35 g powdered suar
- 80 g butter
- 1 egg (s)
- 0.5 ½ lemon (s), grated zest
- 1 packet vanilla sugar
For covering:
- 2 egg (s)
- 120 g suar
- 250 ml whipped cream
- 150 g almond (s), round
- 40 g breadcrumbs, (amarettini breadcrumbs)
- 2 teaspoons gingerbread spice
- 50 g orane peel, chopped
- 15 g cornstarch
Print Recipe
Pin Recipe Instructions
- Switch on the oven to 160 ° hot air.
- Knead a shortcrust pastry from the first 6 ingredients and press it into a greased, square springform pan and bake for about 8 minutes.
- In the meantime, stir the eggs with sugar until creamy, stir in the remaining ingredients.
- Pour the topping over the slightly pre-baked base and bake for about 30 minutes.
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