18 eggs
2/3 cup of sugar
Zest of 1 lemon
15 almonds
200g of butter
35g of active dry yeast
1 1/3 cups of warm milk
2 cups of sour cream
400g of all-purpose flour
Salt
18 eggs
2/3 cup of sugar
Zest of 1 lemon
15 almonds
200g of butter
35g of active dry yeast
1 1/3 cups of warm milk
2 cups of sour cream
400g of all-purpose flour
Salt
Separate the egg whites from the yolks, then beat the yolks with sugar until light and fluffy
Grate the lemon zest over the egg mixture and add the almonds
Beat in the butter until well combined
Set aside. Reserve
Dissolve the yeast in warm milk. Reserve
Beat the egg whites until stiff peaks form, then set aside
Combine the egg yolks, yeast mixture, sour cream, flour, and a pinch of salt
Mix well, but do not overmix
Just before baking, fold in the beaten egg whites
Pour the batter into a prepared pan, cover with parchment paper, and let it rest
When the cake has risen, bake at 375°F for about 1 hour.
