1 cup of wheat flour
3/4 cup of damask jelly
1/2 cup of sugar
1 tablespoon of grated lemon zest
6 egg whites
2 eggs
COATING
2 cups of confectioner's sugar
6 drops of lemon juice
2 egg yolks
ACCESSORY
Form with 25 cm diameter greased and floured with wheat flour
1 cup of wheat flour
3/4 cup of damask jelly
1/2 cup of sugar
1 tablespoon of grated lemon zest
6 egg whites
2 eggs
COATING
2 cups of confectioner's sugar
6 drops of lemon juice
2 egg yolks
ACCESSORY
Form with 25 cm diameter greased and floured with wheat flour
In a medium bowl, mix the eggs, two additional egg whites, and sugar
Beat with an electric mixer for three minutes or until a soft and fluffy mixture is obtained
Preheat the oven to medium temperature
Add the remaining egg whites, lemon zest, and beat for another four minutes
Add wheat flour, sifting it over the egg mixture, and mix carefully with a spatula until homogeneous
Pour the batter into the mold and bake for 40 minutes or until a toothpick inserted comes out clean
Remove from the oven and let stand for five minutes
Unmold and let cool
Cut the cake in half and fill with damask jelly
COATING
In a bowl, mix the egg yolks, sugar, and lemon zest with an electric mixer or by hand
Beat vigorously until a smooth and creamy mixture is obtained
Use a spatula to cover the cake
Serve at room temperature.
