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.
Smooth Steps Ahead: Heal Cracked Heels with Toothpaste in Just 3 Days
Easy Slow Cooker Ground Beef Chow Mein
Effortless Crock Pot Cashew Chicken Delight
Yeast with Aloe Vera Removes All Wrinkles! Use It on Your Skin – Even at 70!
MIRACLE COFFEE prevents dementia, heart attack and stroke, joint arthrosis… recipe
How to Prevent Your Pipes from Freezing This Winter with Almost Zero Effort
Too Much Detergent Can Wreck It: Here’s How Much You Need
Crispy Chicken Strips – The Ultimate Recipe for Crunchy, Juicy Perfection!
Easy No Bake Cookies
