- For the cake
- 125 grams butter
- 8 egg yolks
- 225 grams sugar
- 1 organic lemon (zested)
- 8 egg whites
- 1 pinch salt
- 150 grams Pastry flour
- 75 grams cornstarch
- Fat (for the springform pan)
- Pastry flour (for the springform pan)
For the cake: Preheat the oven to 180°C (approximately 350°F). Grease a springform pan and dust with flour. Melt the butter and let cool. Whisk the egg yolks, sugar, lemon zest and 5 tablespoons lukewarm water until pale yellow and creamy. Whip the egg whites and salt until stiff then fold into the egg yolk mixture. Sif the flour and cornstarch over the batter and carefully fold in. Fold in the melted butter.
Fill the prepared pan with the batter, smooth the surface and bake for 40 minutes, until a toothpick inserted in the center comes out clean. Loosen the cake from the springform pan, invert onto a wire rack and let cool.
Cut the cake into 2 horizontal layers then soak each layer in orange liqueur. Spread the jam over the cake base then top with the remaining cake layer.
For the glaze: Whisk 200 grams (approximately 1 1/4 cups) powdered sugar with a little lemon juice and water until smooth then spread over the cake.
To decorate: Whisk the remaining powdered sugar with lemon juice and water until smooth, tint with food coloring, transfer to piping bags and use to decorate the cake. Transfer the chocolate frosting to a piping bag and use to decorate the cake.