Mix the butter or margarine as soft as possible with the sugar, vanilla, salt and yolks. Sift over the flour and knead everything until dough is broken. Leave the dough wrapped in aluminum foil or paper beard 2 hours in the refrigerator.
Heat oven to 180 degrees. Beat the butter with the sieved powder and eggs until you get a frothy mixture. Spoon the almonds, lemon zest and flour. The dough and cover with her bottom and edges of a detachable mould.
Spread the filling over the dough and cook the cake 45 minutes to half-height. Allow the cake to cool inside the pan.
Before using them, vanilla pods open along.
To use only the inside scratches inside taking out the pulp.
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