Method:
Grate the zest of the lemons and squeeze the juice.
In a bowl, mix 2 eggs, 150 g of sugar, 4 tablespoons of corn starch and 300 ml of milk. Add the lemon juice. Cook until creamy and leave to cool.
In another bowl, separate the 6 eggs and whip the egg whites with a pinch of salt. Gradually add 7 tablespoons of sugar and the egg yolks one at a time. Gently incorporate the flour and grated lemon zest.
Pour the mixture into a 22 cm mold and cook in the oven at 180°C for 30-35 minutes.
Once cooked, let the cake cool, then cut it into three parts.
Melt the butter in the milk and wet the cakes.
Place the cakes in the refrigerator for 3-4 hours.
Before serving, dust with icing sugar and decorate with coconut flakes and white chocolate.
35 Years Without Getting Sick: Discover My Secret with Ginger and Apple
Cheeseburger Pretzel Bombs
Recipe: Sugar-Free Orange and Carrot Marmalade
We’ve cooked this meal 9 times in the last month, and everyone is still loving it.
How To Make Pineapple Juice Cake
12 Easy Strawberry Hacks for Juicier, Healthier Berries
Just Mix Coffee into Banana Peels and You’ll Never Need to Buy Fertilizer Again
What would you put in this awkward space next to the stairs?
6 Reasons to Add Cottage Cheese to Your Diet
