Grease a mould with flower-shaped or a detachable mould and spread the bread crumbs. Heat oven to 190 degrees. Beat the butter with the raw mass of marzipan to obtain a foamy mixture and slowly add the egg yolks, the lemon zest and vanilla. Beat the egg whites. Add the sugar. Mix the clear mounted with the mixture of butter and marzipan.
Sift the cornstarch with flour and incorporate below above the ground. Pour batter into pan and smooth surface. Bake the cake 50-60 minutes to half-height. Leave a little cool the cake on a wire rack and then rub with heated jam.
Leave it to dry 30 minutes. Mix the powder with lemon juice sugar, water and the arrac and bathe with this cake.
Margarita cake is beautifully adorned with stockings candied cherries arranged on one of every two slits.
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