For the cake
2 eggs
6 yolks
1/2 cup all-purpose flour
1/2 cup confectioners' sugar
1 tablespoon baking powder
For the cream
1/3 cup all-purpose flour
1/3 cup unsalted butter
4 yolks
2 tablespoons freshly squeezed lemon juice
For the glaze
2 egg whites
1/2 cup confectioners' sugar
1/2 cup water
1 tablespoon freshly squeezed lemon juice
For dusting
1 tablespoon grated lemon zest
For the cake
2 eggs
6 yolks
1/2 cup all-purpose flour
1/2 cup confectioners' sugar
1 tablespoon baking powder
For the cream
1/3 cup all-purpose flour
1/3 cup unsalted butter
4 yolks
2 tablespoons freshly squeezed lemon juice
For the glaze
2 egg whites
1/2 cup confectioners' sugar
1/2 cup water
1 tablespoon freshly squeezed lemon juice
For dusting
1 tablespoon grated lemon zest
Beat the eggs until very light and fluffy
Add the yolks one by one, beating well after each addition
Add the all-purpose flour and confectioners' sugar and beat for 10 minutes
Combine the sifted flour and baking powder and mix delicately
Pour into a 24 cm diameter ring mold greased and floured
Bake in a preheated oven at 250°C for 15 minutes or until a toothpick inserted comes out clean
Remove from the oven and let cool slightly
Prepare the cream: combine the flour and butter in a small saucepan
Heat over low heat, stirring constantly, until the butter has melted
Remove from the heat and let cool slightly
Add the yolks with lemon juice and return to the heat, stirring constantly, until the mixture thickens
Remove from the heat and let cool completely
Prepare the glaze: beat the egg whites until stiff peaks form
In a small saucepan, combine the flour and water
Heat over low heat, stirring constantly, until the mixture dissolves
Cook without stirring until the point of fio (thread) is reached
Remove from the heat and add to the beaten egg whites, folding gently until stiff peaks form
Add lemon juice and fold gently again
Cut the cake in half and fill with cream
Top with glaze and dust with grated lemon zest
Serve chilled
Yields 12 portions
