Brittle Cake with Lemon Buttercream

Try this delicious cake recipe:

Place the confectioners’ sugar in a saucepan as mounds and melt over medium heat until light brown caramel. Stir in the almond kernels. Pour the brittle onto an oiled baking sheet and cool. Then break the brittle into pieces and crush finely in a freezer bag with a cake roller.

Egg yolks, sugar, eggs, salt, lemon zest and water in a snow kettle (I assume it is a Weitling, which can also be heated) form and in a hot water bath with the whisks of the mixer in 8-10 min on high speed to a thick cream. Then whip on medium speed for 3-4 min. until cooled. Allow the light butter or butter to melt. Combine the flour and cornstarch, sift and mix with the brittle. First fold the flour and brittle mixture into the egg mixture, then fold in the fat.

Grease a cake springform pan (24 cm ø) only at the bottom and dust with flour or possibly spread with parchment paper. Pour in the dough and bake on the 2nd rack from the bottom in the heated oven. Cool the base in the pan on a cooling rack.

For the filling, thinly grate and squeeze the limes as well as the lemon. Mix 100ml of juice and the zest with white wine. Stir 1/8 liter of it with egg yolks, cornstarch and 20g sugar. Stir 80g sugar into the remaining white wine mixture and let it bubble up. Mix the cornstarch with the egg yolk.

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