Russian Cake

• For: 8 servings
• Time: 75 minutes

Cream
3 egg yolks
8 tbsps sugar
3 tbsps cornstarch
250 ml milk
100 grs butter
Grated lemon, glazed sugar

Preparation:

1. Beat the egg whites with sugar until stiff.
2. Mix the almonds with the cornstarch and add to the egg white mix.
3. Wrap the 25-35 cm oven tray with cooking paper.
4. Spread with butter and flour.
5. Extend the almond paste on top.
6. Cook at a medium heat oven for 25-35 minutes.
7. While it’s cooking, make the cream by boiling the milk with the lemon peel, beat the egg yolks with the sugar mixed with the cornstarch and cook until it thickens. Add the butter little by little and let it cool off.
8. Cut the layer of almond meringue in half which when just removed from the oven will be unstuck from the paper.
9. Place one of the halves on a serving tray, pour the cold, thick cream on top and cover with the other layer.
10. Sprinkle glazed sugar on top.