Cake "Lemon Breeze"

Previously, a day before cooking, soak almonds (about 2 cups, is about 300 grams). Soaked almonds desirable peel (easier to do it when he is not swollen, and the skin is already soaked, after about three to five hours after soaking), but not necessarily for this recipe.


Take a baking pan. Share it with a plastic bag. Next, lay out in her lower Korzhik-basket, or just lower Korzhik-cake dough: 2 cups ground almonds dry kneaded (hands) with a paste of ground up in a blender eight dates with a piece of banana. Then gently flatten and spread the lemon filling.

The filling is prepared as follows: rinse the soaked almonds blender and whip until tvorogoobraznoy fairly thick mass with the juice and zest of lemon and a big spoon of honey (to taste).

Sprinkle with coconut cake. You can think of another decoration on their own and taste.
We take out the cake from the mold onto a plate and remove the package. Put in the fridge to cool.

Lemon cheesecake ready!

Shelf life: 2 days (stored in the fridge!). Eat chilled recommended.
Weight on the number of ingredients will yield approximately 1 - 1, 2 kg

. Ingredients: juice and zest of one medium lemon, almonds raw (unroasted), floral honey (or liquid glucose), dates "Kaspiran", 1/5 banana, coconut crude organic.