Line the form with baking paper or grease with butter and dust with flour or breadcrumbs.
Preheat the oven to 180 ° C.
Separate the eggs. Beat the egg white until stiff and chill, mix the egg yolks with the powdered sugar to a light cream. Grate the zest of the lemons (or tear the zest) and add the grated zest to the batter. Cut open the vanilla pods, scrape out the pulp and add the pulp to the ice cream. Then add the cinnamon and almonds and mix everything together well. The dough is still a bit tough at this point.
Now stir in half of the egg whites, this will make the dough smoother. Carefully fold in the other half of the egg whites and immediately pour the dough into the prepared pan.
Bake on the penultimate rack for 35-45 minutes at 180 ° C. Check the baking time, every oven is different. The cake must have a golden brown layer on top.
After cooling, take the cake out of the mold and dust with powdered sugar.
I used a small tray with a springform top for a large box cake. Half the amount is enough for a normal round cake pan with a diameter of 26 cm.
Tip:
Serve a scoop of almond or vanilla ice cream with the piece of cake.
Ingredients
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