Ingredients
Instructions
First, prepare the sponge. Separate egg yolks from whites and prepare a snow from the whites. Then beat the egg yolks. Add 5 tbsp granulated sugar to the egg yolks.
To the egg yolks, add 5 tbsp all-purpose flour, a pinch of salt, and baking powder.
Add the beaten egg whites and gently incorporate the rest of the snow. Layer the dough on a baking sheet lined with parchment paper and bake at 180°C for about 25-30 minutes.
Check if it's done with a skewer. If it comes out clean after piercing, the sponge is done.
I made 3 sponges from 15 eggs. I repeated this process 2 more times.
Filling
Blend 500g of mascarpone with powdered sugar. Gradually add lemon zest and then lemon juice.
In another bowl, whip cream until stiff peaks form. Add whipped cream (500ml) to the mascarpone.
Spread the sponge with lemon cream. Decorate the little cake nicely with the remaining cream.
