For 4 people
For 4 people
Take the lemon zest using a grater and mix with 85 grams of sugar.
Pour the egg yolks into the battering bowl and add the sugar and lemon, then activate the device at medium speed for 10 minutes. Stop once the mixture has bleached.
In another bowl, mount the egg whites with salt. Once they have a fairly firm consistency, add the rest of the sugar in three times. Continue to whisk them until they form a bird's beak.
Add the preparation based on egg yolk to whites mounted in snow.
Sift the cornstarch.
In a bowl, successively alternate a large spoon of cornstarch and a spoon of egg whites, then stir gently with a maryse. Finish with the incorporation of egg whites.
Preheat the oven to 220°C and butter a 20 cm mold. Pour the preparation.
Cook the cake for 6 minutes at 220°C, then continue cooking at 130°C for 35 minutes. Check with a spike or a knife.
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