Lemon cream cake
The yolks separate from the whites.
Beat the yolks with the sugar until the sugar melts. Add water and lemon peel and mix.
Mix the flour with the baking powder. Add to the yolk cream.
Beat the egg whites with a pinch of salt.
Incorporate the egg whites into the egg cream. Stir slowly from the bottom up until it becomes homogeneous.
It is made according to the instructions on the package to which we add the lemon peel and essence.
We take a cake form with a diameter of 24 and the removable walls. We grease the form with butter and we give it with flour.
We put half of the top composition and then we put a layer of cream on top and the top composition again.
We finish with the cream that we put on top forming rays.
Preheat the oven to 180 °.
We put our cake in the oven for about 40-45 minutes, in any case we do the toothpick test to be sure.
Remove the cake when it is ready, cool and garnish with powdered sugar and lemon slices.