STEP 1: PREPARE THE DOUGH
Roughly blend the not peeled almonds and then mix in a bowl with the butter at room temperature. Add 0 flour, corn flour, grated lemon zest and stir quickly. Then add the seeds of the vanilla pod, ¾ some sugar and mix by hand. Last incorporate the egg yolks and mix everything.
STEP 2: COOKING
Butter a cake tin, evenly distribute the remaining sugar and cook the sbrisolona in the preheated oven to 180ºC for about fifty minutes.
STEP 3: BLAST CHILLING
Cool the cake in the blast chiller with the blast chilling function for about 40 minutes before serving.