Sighing Cream Cake with Lemon Cream (Celestial Cake)

PREPARE THE WHIP CREAM: In a small bowl, mix the sugar with the cream of tartar. Reserve

Beat the egg whites in a stand mixer until stiff peaks form, without allowing them to dry out

Add the sugar mixture gradually, beating constantly, until a stiff whip forms

Preheat the oven to 130°C (fraco)

Grease a refractory mold with butter, 24 cm in diameter

Distribute the whipped cream over it, leaving a 1 cm thickness at the bottom and 2 cm on the edges

If desired, sprinkle the edges with cocoa powder

Bake for about 1 hour or until the whip cream is firm and lightly golden

Remove from the oven and let cool

MAKE THE FILLING: In a refractory bowl, beat the eggs gently, along with granulated sugar, lemon juice, lemon zest, and salt

Mix well

Heat over low heat in a water bath, stirring constantly, until thickened

Remove from heat, cover with plastic wrap pressed onto the cream, and let cool

Beat half of the heavy cream until soft peaks form

Add to the lemon filling and mix delicately

Pour over the whipped cream and refrigerate for 12 hours

When serving, beat the remaining heavy cream until soft peaks form

Add the remaining sugar and vanilla extract, and beat a little more

Garnish with the whipped cream and raspberries, if desired

(587 calories per serving)