No lactose - No gluten
- 6 eggs
- 300 g of almonds
- 1 lemon
- 300 g of sugar
- 250 to 350 g of fresh raspberries
- 100 g of Thermomix vanilla sugar
- 500 g of Natrel 35% lactose-free cream
- 2 identical springform pans
- parchment paper
Put the 6 egg whites in the clean, dry mixing bowl. Press 3 times on Turbo, then put in place the butterly whisk and whisk 6 min/37° C/speed 4. Reserve the egg whites in a salad bowl.
Wash and dry the mixing bowl properly and add the almonds. Chop 20 sec/speed 8. Reserve the almond powder.
Peel the lemon using a peeler and put the zest in the mixing bowl with the sugar. Chop 10 sec/speed 10.
Put in place the butterfly whisk and add the 6 egg yolks to the lemon sugar. Whisk without the measuring cup 1 min/speed 3.
Add the almond powder and lemon juice. Mix 20 sec/speed 3.
Add the whipped egg whites and gently mix 20 sec/speed 1. Pour the mixture into the 2 springform pans covered with parchment paper and bake for 15 to 20 min at 350° F.
Remove from the oven, unmold on a wire rack and let cool down.
Meanwhile, put the butterfly whisk in the clean, dry mixing bowl, then the vanilla sugar and the lactose-free cream. Whip to make whipped cream for 1 min/speed 4 without the measuring cup but with the simmering basket on top to avoid projections. Stop everything when the whipped cream is ready.
When the lemon almond cake is cold, place the lactose-free whipped cream on one of the cakes, then add the raspberries and cover with the other cake. Decorate the top with lactose-free whipped cream, raspberries and sugar decorations according to your inspiration.
Thermomix vanilla sugar: Put in the bowl 250 to 300 g of sugar + 1 whole vanilla pod. Crush 10 sec/speed 10. Store in a Mason jar.
If there is only one springform pan, pour all the batter into the pan and bake 30 to 35 min at 350° F instead of 15 to 20 min. Let cool well and cut in half horizontally.