Milk
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
6 large egg whites
2 whole eggs
Filling
1/3 cup all-purpose flour
1/3 cup butter, softened
2 tablespoons freshly squeezed lemon juice
4 large egg yolks
Cake Topping
1/2 cup all-purpose flour
1/2 cup water
1 tablespoon freshly squeezed lemon juice
2 whole egg whites
For dusting
1 teaspoon grated lemon zest
Accompaniment
Ring mold, 24 cm in diameter
Milk
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
6 large egg whites
2 whole eggs
Filling
1/3 cup all-purpose flour
1/3 cup butter, softened
2 tablespoons freshly squeezed lemon juice
4 large egg yolks
Cake Topping
1/2 cup all-purpose flour
1/2 cup water
1 tablespoon freshly squeezed lemon juice
2 whole egg whites
For dusting
1 teaspoon grated lemon zest
Accompaniment
Ring mold, 24 cm in diameter
Milk
Preheat the oven to high temperature
Grease the ring mold with butter and dust with flour
Beat the eggs well
Add the egg yolks, beating
Add the cornstarch and beat for 10 minutes
Combine the panned flour and baking powder, mixing
Bake for 15 minutes or until golden brown
Unmold while cooling
Filling
Cook the butter with all-purpose flour, stirring, until melted
Let cool and add the egg yolks with lemon juice
Cook, stirring constantly, until the mixture thickens
Let cool
Cake Topping
Beat the egg whites until fluffy and set aside
Cook the all-purpose flour with water, stirring, until dissolved
Pare from heat and let thicken to a soft thread (see page 52)
Remove from heat
Add the beaten egg whites in a thin stream, beating constantly, until firm
Add lemon juice and reserve
Cake
Cut into two layers
Spread filling over one layer and top with another
Top with cake topping and dust with grated lemon zest
Serve chilled.
