For 6 people
For 6 people
Separate the egg whites from the yolks.
Beat the egg whites until stiff, then set aside.
Melt the butter in a bain-marie. Then grate the lemon.
Work the egg yolks with the sugar.
Add the grated lemon, flour, yeast and melted butter, and fold in the egg whites.
Bake the mixture at 180°C for 40 minutes.
Meanwhile, make the syrup over low heat by adding 20 pieces of sugar and the juice of 2 lemons, then soak the cake with this syrup.
Serve with custard and red fruits.
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