Almond-Tequila Cake with Lemon Sauce
Agustin Gaytan
serves 10-12
 
 
Butter and Flour (to dust pan) 
Hot water 
1/2 lb skinless almonds 
6 egg whites 
5 egg yolks 
salt
1 1/4 cups sugar 
1/3 tsp baking powder 
1 tbsp flour 
2 tbsp crema de almendra tequila, brandy or amaretto 
1/2 tsp vanilla 
lemon sauce
Parchement 
9 inch spring-form pan 
Chopping knife 
Mixing bowls (2) 
Blender 
Wire whip or electric beater
Ahead of Time Directions  
 
Lemon Sauce
 
 
2 lemons, zest only 
1 cup sugar 
2/3 cup water 
1/2 vanilla bean 
1 tbsp lemon juice 
3/4 cup dark rum 
candy thermometer