Lemon-Almond Cake with Lemon Curd Filling

Ingredients

• 0.3 cup blanched almonds and 
• 4 large egg whites 
• 4 large egg yolk 
• 1 cup lemon curd 
• 1 teaspoon juice of lemon fresh
• 0.5 teaspoon lemon zest grated
• 0.3 cup matzo meal 
• 2 teaspoons matzo meal 
• 2 cups raspberries fresh
• 0.3 teaspoon salt 
• 1 cup sugar 
• 1.5 teaspoons water 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• springform pan
• serrated knife

Directions

1. Preheat oven to 35
2. Coat a 9-inch springform pan with cooking spray. Dust pan with 2 teaspoons matzo cake meal.
3. Place the egg yolks in a large bowl, and beat with a mixer at high speed for 2 minutes. Gradually add 1 cup sugar, beating until thick and pale (about 1 minute).
4. Add 1/4 cup matzo cake meal, 1 1/2 teaspoons water, 1/2 teaspoon grated lemon rind, fresh lemon juice, and 1/4 teaspoon salt; beat just until blended. Fold in the almonds.
5. Place egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into egg yolk mixture; gently fold in remaining egg whites. Spoon batter into prepared pan.
6. Bake at 350 for 35 minutes or until golden brown and set. Cool for 10 minutes in pan on a wire rack. Run a knife around edge of cake.
7. Remove cake from pan. Cool completely on a wire rack. (Cake will sink in center as it cools.)
8. Spread 1 cup Lemon Curd in center of cake, and top with raspberries.
9. Cut cake into wedges using a serrated knife.
10. Serve immediately.