Easter Cake

Try this delicious cake recipe:

Beat egg yolks with sugar, pulp of vanilla bean and lemon zest until creamy. Sift flour mixed with cornstarch (maize starch) and baking powder on the quantity, fold in wine and Sanella. In a second baking bowl, beat egg whites with 50 g sugar and baking powder until creamy, then beat in another 50 g sugar until egg whites are firm to the touch. Whisk the egg yolks with the juice of one lemon and the remaining sugar and fold into the beaten egg whites. Sift flour and cornstarch on top and fold in. Pour the yellow dough into a greased cake springform pan (26 cm ø) sprinkled with breadcrumbs, pour the white dough on top. Using a fork, lightly stew the two doughs into each other. Bake in a heated oven (electric oven: 175 °C gas: level 2) for about 40 minutes (test with a stick!).

For the glaze, prepare a syrup from sugar and water. Stir the beaten egg whites by the spoonful into the warm syrup to form a firm, fine-pored mixture. Frost the cooled cake with 2/3 of the amount. Color the remaining frosting with green food coloring in a pastel color and pipe a pattern on the white frosting that has dried a tiny bit.

Serve with warm zabaglione **.

– Newsgroups: Of zer. T net. Food

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