Layered cake Capri (Lemon sponge cake)

Submitted by enr on 02 Jan 2011
3 lemons
300 g sugar
6 eggs
350 g powdered peeled almonds
1 tsp baking powder
# For the syrup:
juice of 2 lemons
zest of 1 Lemon
50 g sugar
Wash the lemons and put them in a pot with water. Boil for about an hour until tender. Subtract them and leave to cool. Cut them and remove the stones. Slices with 1/3 of sugar mixed with a blender to make a paste. Beat the eggs with the remaining sugar until white. Add the ground almonds and baking powder, and finally the lemon puree. Pour the mixture into a greased and floured pan (24 cm) or on baking paper. Bake in preheated oven at 170 C for about an hour (depending on oven - up mode). Leave to cool and remove from pan. We prepare syrup - Ready is 2-3 minutes after the boil. Moist is - warm syrup, cold base. * In Italy is known as the Capri cake (of Capri), but is rather moist lemon cake. * Optional we once syrup to namazhem top with lemon cream.
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02 Jan 2011