Shortbread Cake with Lemon Glaze

Name: Shortbread Cake with Lemon Glaze
Yield: 12
Ingredients: 5 egg whites and yolks separated; 10 tablespoons cornstarch; 15 tablespoons corn syrup; Glaze; 1/2 cup confectioner's sugar; Juice of 1 lemon, strained; Accessory; A 25 cm diameter cake pan with a hole in the middle

1
5 egg whites and yolks separated
2
10 tablespoons cornstarch
3
15 tablespoons corn syrup
4
Glaze
5
1/2 cup confectioner's sugar
6
Juice of 1 lemon, strained
7
Accessory
8
A 25 cm diameter cake pan with a hole in the middle

Ingredients

1
5 egg whites and yolks separated
2
10 tablespoons cornstarch
3
15 tablespoons corn syrup
4
Glaze
5
1/2 cup confectioner's sugar
6
Juice of 1 lemon, strained
7
Accessory
8
A 25 cm diameter cake pan with a hole in the middle

Directions

1
1 Preheat the oven to 180°C
2
In a mixer, whip egg whites until fluffy, adding yolks one by one
3
Continue whipping and gradually add cornstarch and corn syrup
4
2 Grease the cake pan with butter, place the batter and bake for 40 minutes
5
Let it cool and then remove from pan
6
Glaze
7
Mix confectioner's sugar in a bowl, adding lemon juice slowly until a creamy consistency is achieved
8
Cover the cake and serve warm or cold.