- 225 GRAM FLOUR
- 200 GRAM BUTTER
- 175 GRAM SUGAR
- 1 TBSP LEMON RIND
- 4 TBSP ALMOND PASTE
- 1 EGG
Beat the egg whites until fluffy. Melt the chocolate with the butter and beat for a few minutes. Beat the egg yolks with the sugar and the cacao for 5 minutes, add the chocolate mixture and beat 2 minutes more. Stir in the flour with a spoon, and stir in the egg whites carefully. Put in a greased cake tin, bake 45 minutes at 180 degrees Celsius.
Mix all ingredients together, except the egg. Butter a round oven dish and spread the batter evenly. Make rectangles with a knife in the batter. Brush the cake with egg. Bake 20 minutes in the oven at 220 degrees Celsius.
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