Here is a traditional Easter recipe, very decorative on a spring table. The mold used was originally made of clay, but modern molds are made of metal.
Preheat the oven to 170° (thermostat 5).
Beat the egg yolks and sugar until the mixture turns pale.
Add the lemon juice and then the flour.
Beat the egg whites until stiff peaks form and gently fold them into the mixture.
To finish, butter the mold, fill it, and bake for about 40 minutes.
0 servings
2
TH 
EN