Ingredients
250 ml whipping cream
60 ml lemon juice
1 large egg white
50 g sugar
1 Tablespoon grated lemon peel 3 gelatine sheets
6 readymade cake rounds, ½ cm thick
3 Tablespoon orange or lemon marmalade
Así puedes prepararlo
Pre-heat oven 30 minutes in advance to 160º C.
Cream the butter and sugar together with the help of a whisk. Add the eggs one by one and finally the flour, previously mixed with the baking powder, salt and grated lemon zest.
Fill the mould and bake in the oven at 160º C for 40 – 50 minutes. Leave to cool and turn out.
For the glaze, beat the sugar and egg white with a whisk, cover the sponge cake and decorate with grated lemon zest.
Lemon Drizzle Cake
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