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Gateau elegant au citron
Lemon macaroon cake
Preparation info
- For a
9 inch
cake - Difficulty
Easy
Appears in
By Simone Beck and Michael James
Published 1979
This is a dressy and yet rather easy cake to make, not too sweet, and with a slightly chewy quality, the base being a kind of macaroon mixture of meringue and pulverized almonds, with a rich lemon cream to finish it off.
Ingredients
5 Pinch 1¾ cup 335
Method
Place a piece of buttered waxed paper or baking parchment on the bottom of the pan, then butter the sides well.
Beat the egg whites with the pinch of salt until they form soft peaks. Gradually sprinkle on
Part of
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