Damasco Cake with Rosewater Gelato

Name: Damasco Cake with Rosewater Gelato
Yield: 12
Ingredients: 1 cup all-purpose flour; 3/4 cup rosewater gelato; 1/2 cup confectioner's sugar; 1 tablespoon grated lime zest; 6 large egg yolks; 2 large eggs; Cream Topping; 2 cups confectioner's sugar; 6 drops lime juice; 2 large egg whites; Accessory; A 25 cm diameter cake pan greased and dusted with flour

1
1 cup all-purpose flour
2
3/4 cup rosewater gelato
3
1/2 cup confectioner's sugar
4
1 tablespoon grated lime zest
5
6 large egg yolks
6
2 large eggs
7
Cream Topping
8
2 cups confectioner's sugar
9
6 drops lime juice
10
2 large egg whites
11
Accessory
12
A 25 cm diameter cake pan greased and dusted with flour

Ingredients

1
1 cup all-purpose flour
2
3/4 cup rosewater gelato
3
1/2 cup confectioner's sugar
4
1 tablespoon grated lime zest
5
6 large egg yolks
6
2 large eggs
7
Cream Topping
8
2 cups confectioner's sugar
9
6 drops lime juice
10
2 large egg whites
11
Accessory
12
A 25 cm diameter cake pan greased and dusted with flour

Directions

1
1
2
In a medium bowl, whisk together the eggs, two egg yolks, and confectioner's sugar
3
Bate the mixture with an electric mixer for three minutes or until it becomes smooth and creamy
4
2
5
Preheat the oven to medium temperature
6
Add the remaining egg yolks, lime zest, and mix for four more minutes
7
Fold in the flour, sifted over the egg mixture, and mix carefully with a spatula until homogeneous
8
3
9
Pour the batter into the prepared cake pan and bake for 40 minutes or until a toothpick comes out clean
10
Remove from the oven and let it rest for five minutes before turning it out onto a wire rack to cool
11
4
12
Cut the cake in half and fill with rosewater gelato
13
Cream Topping
14
In a separate bowl, whisk together the egg whites, confectioner's sugar, and lime zest until smooth
15
Beat vigorously with an electric mixer until creamy
16
Spread the topping over the cake and serve at room temperature.