Cooking Instructions

Follow these steps for perfect results

Ingredients

0/18 checked
8
servings
4 unit

eggs

separated, room temperature

0.75 cup

sugar

0.75 cup

flour

1 tsp

baking powder

0.25 tsp

lemon extract

1 pinch

cream of tartar

4 unit

egg yolks

0.75 cup

sugar

3 tbsp

flour

2 cup

milk

2 unit

lemon peel

1 tsp

vanilla

2 tbsp

blanched almonds

toasted and chopped

1.5 tbsp

unsweetened cocoa

1 unit

rum

1 unit

orange-flavored liqueur

6 unit

ladyfingers

halved vertically

2 unit

blanched almonds

Step 1
~5 min

Preheat oven to 350-degrees F. Butter and flour a 9-inch round cake pan.

Step 2
~5 min

In a large mixing bowl beat egg yolks until light. Beat in 1/2 cup sugar until mixture forms ribbons.

Step 3
~5 min

Sift flour with baking powder and then fold it into batter in 3 batches.

Step 4
~5 min

Stir in lemon extract (or vanilla).

Step 5
~5 min

In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Beat in 1/4 cup sugar until peaks are stiff.

Step 6
~5 min

Fold egg white mixture into egg yolk/flour mixture.

Step 7
~5 min

Pour into prepared pan and bake for 35-40 minutes or until golden and tester comes out clean.

Step 8
~5 min

Invert onto rack cool but do not remove pan until cooled.

Step 9
~5 min

Run a knife around edge of cake and invert cake onto platter.

Step 10
~5 min

To make custard: in a saucepan whisk together yolks, sugar and flour until smooth.

Step 11
~5 min

Whisk in milk. Stir in lemon peel.

Step 12
~5 min

Stir over medium low heat until mixture boils.

Step 13
~5 min

Pour into glass or plastic bowl, discarding lemon peel. Stir in vanilla. Cool.

Step 14
~5 min

Divide custard among three bowls. In one bowl stir in chopped almonds. In the second bowl stir in cocoa powder. The third is left plain.

Step 15
~5 min

Cut cake horizontally into three layers using a serrated knife.

Step 16
~5 min

Set one layer on platter and sprinkle with rum and spread with the almond custard.

Step 17
~5 min

Top with second layer. Sprinkle with rum and spread with plain custard.

Step 18
~5 min

Top with final layer. Sprinkle with orange liqueur (or juice) and spread top and sides with cocoa custard, smoothing evenly.

Step 19
~5 min

Sprinkle flat side of ladyfingers with rum or orange liquor (or juice) and press ladyfingers around cake, rounded side out.

Step 20
~5 min

Decorate with 2 almonds on top of cake.

Pro Tips & Suggestions

Expert advice for the best results

Make sure eggs are at room temperature for optimal volume.

Do not overbake the sponge cake for best results.

Use high-quality cocoa for a richer flavor.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Not Ideal
Make Ahead

Can be made one day in advance.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Moderate (Sweet, Cocoa)
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve chilled or at room temperature.

Accompany with a scoop of vanilla ice cream.

Perfect Pairings

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Europe

Cultural Significance

Celebratory Dessert

Style

Occasions & Celebrations

Festive Uses

Birthdays
Holidays

Occasion Tags

Birthday
Holiday
Celebration

Popularity Score

75/100