For the batter,
5 egg yolks separated,
1 cup of sugar,
1 tablespoon of grated lemon zest,
1 tablespoon of lemon juice,
250g of hazelnuts or almonds, processed,
For the topping,
1 cup of whipped cream,
2 tablespoons of rum,
2 tablespoons of sugar
For the batter,
5 egg yolks separated,
1 cup of sugar,
1 tablespoon of grated lemon zest,
1 tablespoon of lemon juice,
250g of hazelnuts or almonds, processed,
For the topping,
1 cup of whipped cream,
2 tablespoons of rum,
2 tablespoons of sugar
Preheat the oven to 400°F (200°C)
Mold a removable tart pan with a diameter of 9.5 inches and line it with parchment paper
Prepare the batter: In a bowl with egg yolks, gradually add the sugar, beating well after each addition until a smooth and creamy mixture is achieved
Add the lemon zest and juice and beat for another minute
Add the hazelnuts or almonds and beat until well combined
Beat the egg whites until stiff peaks form
Fold the egg whites into the batter with a spatula, being careful not to deflate it too much
Pour the batter into the prepared pan and bake for 40 minutes
Remove the cake from the oven and let it cool in the pan
Prepare the topping: In a bowl, whip the cream until stiff peaks form
Add the sugar and rum, whipping until well combined
Spread the topping over the cooled cake
Serve at room temperature.
