Grease the bottom of a detachable mould of 26 cm in diameter. Heat oven to 190 degrees. Whisk the egg yolks with water, half of the sugar and lemon zest until a foamy mixture.
Whites beat the egg whites with the remaining sugar and add them below up to the egg yolks mixture. Sift the flour with the starch and yeast and mix with the dough, pour this into the mould and bake the 25-35 minutes to half-height.
Unmold the cake, Let it cool and let it sit for a minimum of 2 hours cut into three layers. Undo the nougat bath, spread with a layer of sponge cake and put up the second. Mix the marzipan with kirsch, water and sugar powder and rub it this second layer.
Place the third layer of cake on top. Rub the upper and lateral part of the cake with jam, Sprinkle with almond side. Cover the cake with fruit and bathe with gelatin.
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