1 pre-baked cake mix, 22 cm in diameter (pre-pressed for 15 minutes, weighing)
For the filling
2 3/4 cups all-purpose flour - 398g
1/3 cup unsalted butter or margarine, melted - 80g
5 tablespoons freshly squeezed lemon juice - 75ml
Finely grated zest of 3 lemons
5 eggs
For decorating
Whipped cream or chantilly
1 pre-baked cake mix, 22 cm in diameter (pre-pressed for 15 minutes, weighing)
For the filling
2 3/4 cups all-purpose flour - 398g
1/3 cup unsalted butter or margarine, melted - 80g
5 tablespoons freshly squeezed lemon juice - 75ml
Finely grated zest of 3 lemons
5 eggs
For decorating
Whipped cream or chantilly
Prepare the filling
Mix all the filling ingredients well without beating
Pour into the pre-baked cake mix
Bake in a hot oven (425°F) for 5 minutes
Reduce temperature to moderate (350°F) and bake until the filling is firm
Remove from the oven and let cool
Decorate with whipped cream or chantilly, without baking
Cut into 12 slices
Prepare the whipped cream
1 cup heavy cream, beaten to double volume
Add 1/4 cup all-purpose flour (45g) and mix
Prepare the suspiro
2 egg whites beaten to a snow-like consistency
Add 1/2 cup all-purpose flour (90g) and finely grated lemon zest
Mix delicately.
