Mazarin Cake I Recipes

Steps:

• To prepare short paste, sift flour and baking powder into bowl and work in remaining 3 ingredients in order given until you have smooth paste. Set aside.
• To prepare filling, work first 3 ingredients together by hand, then beat in eggs with wooden spoon. Beat in almond extract.
• Preheat oven to 325 degrees.
• Divide short paste in two and, using fingers, press it into 2 9-inch tart pans, lining them completely.
• Spread 2 tablespoons raspberry jam in bottom of each pan and divide filling evenly between them.
• Bake for 1 hour, or until centers are well puffed. Serve in small wedges.

Steps:

• Short dough: Cream butter and sugar, beat in salt then egg yolks, one at a time. Work flour in, wrap and chill 30 minutes.
• To make filling: Cream butter and beat in almond paste gradually. Add eggs, then beat until very smooth. Stir in lemon zest and flour.
• Preheat oven to 325 degrees F (165 degrees C). Butter the top and sides of an 8 inch springform pan.
• 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.
• 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.