Torta al limone, crema al mascarpone |

Preparation time: 60 min

Preheat your oven at 360 °F

• Cake

  Cassez les œufs en séparant les jaunes des blancs. Fouettez les blancs d’œufs avec la moitié du sucre jusqu’à ce qu’ils soient en meringue, puis dans une autre bol, mélangez vigoureusement le reste du sucre avec les jaunes d’œufs (blanchir).

  
  Add the grated lemon zest and limoncello to the beaten egg yolks and mix. Stir in the melted butter, starch and baking powder.
  
  Add the stiffly beaten egg whites to the egg yolks, stirring up and down so as not to destuff (fold) the mixture.
  
  Then add the almond flour, stirring gently until the mixture is smooth.
  
  Pour the batter into a 24 cm round baking tin with a disk of parchment paper on the bottom. Bake the cake in a preheated oven for 40 minutes.
  
  When removed from the oven, allow the cake to cool before unmolding, then place on a serving plate.
  
  Sprinkle the cake with powdered sugar before serving.

• Chantilly

  Whip the chilled 35% cream in a food processor or by hand. In a mixing bowl, vigorously combine the mascarpone, sugar and egg yolk. Add the cold whipped cream using a pastry blender, then fill a pastry bag fitted with a fluted tip.