Recipe of Chocolate cake with lemon cream

Chocolate cake with lemon cream

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Dough:
1 egg
 50 grams sugar
 70 grams butter
 20 grams cocoa
30 g almonds
100-150 g flour
Filling:
 4 eggs
 1 egg yolk
 150 grams sugar
150 ml cream (33-35%)
2 lemons
Chocolate or confectionery sprinkles

Grind almonds in a blender.
Dough:
Whip the egg with the sugar.
Add butter and mix.
Add almonds and mix.
Add cocoa and mix.
Add flour and knead the dough.
Put the dough in a greased form (diameter of about 24-26 cm), smooth, make bumpers.
Cover with cling film and put it in the refrigerator for 30 minutes.
The film was then removed, put the dough on the baking paper.
Pour beans or peas (this is done to ensure that the dough is not swollen and better propeklos after baking beans or peas we do not need).
Put in a preheated 180 degree oven and bake for 15-20 minutes.
Prepare the filling.
From lemons to remove zest (special knife or grate).
Squeeze juice from lemons (just need about 100 ml of juice).
Whip eggs and egg yolk with sugar.
Add the cream, whip.
Add zest and lemon juice, mix well.
Pour the filling on the cooled cake (filling is not that thick, but after baking it will thicken).
Put in a preheated 180 degree oven.
Bake for 40-45 minutes.
Cake to cool, decorate with grated chocolate or confectionery sprinkles.