Mazarin Cake I Recipe

Name: Mazarin Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter; 1 1/2 teaspoons white sugar; 1/4 teaspoon salt; 2 egg yolks; 1 1/3 cups all-purpose flour; 1/2 cup unsalted butter; 1 cup almond paste; 2 eggs, beaten; 1 teaspoon lemon zest; 2 teaspoons all-purpose flour

Servings: persons

1/2 cup unsalted butter
1 1/2 teaspoons white sugar
1/4 teaspoon salt
2 egg yolks
1 1/3 cups all-purpose flour
1/2 cup unsalted butter
1 cup almond paste
2 eggs, beaten
1 teaspoon lemon zest
2 teaspoons all-purpose flour

1
Short dough: Cream butter and sugar, beat in salt then egg yolks, one at a time. Work flour in, wrap and chill 30 minutes.
2
To make filling: Cream butter and beat in almond paste gradually. Add eggs, then beat until very smooth. Stir in lemon zest and flour.
3
Preheat oven to 325 degrees F (165 degrees C). Butter the top and sides of an 8 inch springform pan.
4
Roll chilled dough into a circle 11 or 12 inches in diameter. Press the pastry into the bottom and up the sides of the pan without stretching the dough. Trim any excess extending above top of pan. Pour filling into dough and spread evenly.
5
Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes. Cool 15 minutes in pan then remove sides of pan. Cool to room temperature and sprinkle with confectioners sugar before serving.

1060

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup unsalted butter, 1 1/2 teaspoons white sugar, 1/4 teaspoon salt, 2 egg yolks, and more.

Yes, Mazarin Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mazarin Cake I

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