MY SPANISH RECIPES !!!

6 egg yolks
3 egg whites
3 tbsp of corn flour
2 cups of sugar
2 cups of water
Lemon rind
3 egg yolks
1 egg white
1/2 dl of water
125 g of sugar
250 g of ground almonds
250 g of icing sugar
3 tbsp of water
1 egg white

For the sponge cake:
Mix the 6 egg yolks and the 3 egg whites in a food mixer for 15 minutes.
Reduce the speed of the mixer and carefully add the corn flour.
Grease and line the base of a baking tin and pour in the mixture.
Cook in the oven in a bain-marie for 15 minutes.
Prepare a syrup by dissolving the sugar in the water in a small saucepan.
Add the lemon rind and cook for 15 minutes.
Bathe the sponge cake in the syrup.
For the syrup coating:
Make a syrup with the sugar and the half dl of water.
Beat the egg yolks in a saucepan, add the syrup and place on the heat stirring continuously until it thickens.
Cut the sponge cake in half and place one part over the other so that it appears taller.
Cover it with the coating.
For the marzipan coating:
Knead the icing sugar and the egg white like dough, using icing sugar instead of flour.
If necessary, add a little water.
Roll out the dough about ½ cm thick and cover the cake, trimming excess edges.
Sprinkle with icing sugar and burn with a red-hot iron.
Serve very cold.