Gateau elegant au citron from New Menus from Simca's Cuisine by Simone Beck and Michael James
This is a dressy and yet rather easy cake to make, not too sweet, and with a slightly chewy quality, the base being a kind of macaroon mixture of meringue and pulverized almonds, with a rich lemon ...
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Ingredients
- Pinch of salt
- 5 eggs, separated
- ½ cup (70 g) all-purpose flour
- 1¾ cup (335 g) granulated sugar
- ⅓ cup (40 g) potato starch
- 3 ounces (85 g) almonds
- Grated zest of 4 lemons
- 12 tablespoons (170 g) unsalted butter, cut into pieces
- ¼ cup (½ dL) lemon juice
- ⅓ cup (¾ dL) dark rum
- 1 ounce (30 g) pistachios
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