Sponge cake with lemon cream

We propose a fun dessert with a nice citrus flavor.


• 5 egg whites
• 125 grams. ground hazelnuts
• 25 grams. sugar
• 115 grams. icing sugar
• 50 grams. almond flour
• 300 grams. lemon curd (lemon cream)
• 200 grams. mascarpone cheese
• Icing sugar, for dusting


Begin riding the egg whites until stiff and incorporate important that is in order, sugar, ground hazelnuts, almond flour and icing sugar.

We will have the mixture on a tray lined with parchment paper (it should be a thin layer of approx. 0.5 cm., a rectangle of 30 × 35 cm.)

After Bake at 180 degrees for 12-15 minutes just before the edges are browned. After that we will remove it from the oven and put it in the same pan, on a rack, and we will cover it with a damp cloth for 10 minutes.

Once past the 10 minutes we will remove the cloth and give you back on the rack without breaking and let cool completely.

With the help of a ring of 6 cm emplatar will draw 20 circles of cake mix and lemon cream with mascarpone. About 4 circles of cake will a tablespoon of cream and sprinkle with icing sugar just before serving.


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