6 large eggs
(Yolks and whites separated)
1 cup of sugar (200 grs.)
1 pinch of salt
lemon zest grated (2 teaspoon)
200 grs flour all purpose
3 tablespoon of cornstarch powder
2 teaspoon of baking powder
1 cup of sugar
juice and grated zest of 2 lemon
220 grs of butter
1 envelope of gelatin powder
To make the cake beat the yolks in a bowl with about two tablespoons of sugar, reserve the rest o sugar.
In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage
In the bowl of an electric mixer, whip the eggs whites on low speed until foamy.
Add the pinch of salt, increase the speed to medium, and beat until soft peaks form.
With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites.
Beat until the egg whites are stiff and glossy.Add the beaten yolks and add the flour, baking powder and cornstarch, beat slowly until mix.
Preheat the oven about 180°c.
Line with parchment a round pan about 22 cm.
Scrape the batter into the pan and spread evenly. Bake until the top springs
back when lightly pressed and a cake tester inserted in the center comes out clean,
about 20 minutes.
Let cool into the pan.When is chill pass a knife by the border to more easy desmold.
For the lemon cream, mix with a whisk all ingredients except the gelatin in a
medium saucepan to cook in double boiler, stirring all the time.
When thick, still warm add the gelatin previously hydrated in three tablespoons of cold water, mix well and refrigerate for a while to have a thick creamy to fill the cake.
Divide the cake into three layers with a sharp knife.
Fill each layer and refrigerate while making the meringue to cover.
Beat the three whites with a pinch of salt with an electric mixer on medium speed, while in a small saucepan place the sugar bowl and cover with a little water, boil until thick and add this syrup to meringue until is glossy and stiffy .
Cover with this meringue the cake, put some decorative berries or grated lemon alone.
Place in fridge until serve.