Henriette cake

Cook time: 0 min.
Servings: 4

Ingredients for Henriette cake

		Lemon almond topping
		A good "snaps" Tullamore whisky
		Juice of one lemon
100	g	80% chocolate
100	g	Peeled almonds
125	g	Icing sugar
150	g	Stir in sugar
15-20	g	Butter
2	tsp	Lemon juice
2	tbsp	Boiling water
250	g	Sugar
6		Eggs m/l
60	g	Good cocoa

Instructions for Henriette cake

To prepare the Henriette cake recipe, please follow these instructions:

Start with the toppings.
Rest the sliced ​​almonds golden pour them into a bowl and pour lemon juice over hold it in motion until they quit smoking. Put the sugar on a pan and make a dark golden caramel pour lemon almond mixture into the karemend and let it sit down. Let the mixture cool to room temperature.

dough
Pour sugar and cocoa into a spoon and add all 6 eggs whipping it to a slick pulp, then pour the lemon and whiskey into the dough. Butter a 24 cm spring form with the butter (drizzle with a little sugar at the bottom) Put the rest of the butter in the dough, finely chop the chocolate and stir it all together well. Baked in preheated oven at 200C. Warm air in the middle of the oven for 25-30 minutes
Let the cake cool until it is hand warm.
While the cake cools the chop top to pieces of about 5mm the mass must not stick together when it is chopped (tip the toppings in a bucket of lid and shake it well through)

glaze
Flormelis is sifted and stirred with boiling water.

Bring the icing on the cake and benefit the top in a smooth layer.

tips:
May be served. With stirring vanilla ice cream.