Ingredients :

DOSES FOR A 20/22 CM DIAMETER CAKE:
WHITE CHOCOLATE 200 g
BAUDET 100 g (room temperature)
ICING SUGAR 80 grams
MEDIUM EGGS 3
00 FLOUR 60 grams
SALT 1 pinch
LEMON 2
FOR DECORATION:
ICING SUGAR to taste

How to make lemon cake:

Step 1
Cut the white chocolate into small pieces

Step 2
Melt the chocolate in a bain-marie

Step 3
Stir continuously until well melted and fluid

Step 4
Turn off the heat and add the butter to the melted chocolate

Step 5
Mix until the butter is well melted and mixed with the chocolate. Let cool.

Step 6
Whip the egg whites until stiff with half the granulated sugar.

Step 7
Add the remaining sugar to the egg yolks

Step 8
Beat the egg yolks and sugar until light, fluffy and partially whipped.

Step 9
Add the grated lemon zest

Step 10
Mix well

Step 11
Now add the salt and mix again.

Step 12
Pour the white chocolate and butter mixture into the beaten egg yolks

Step 13
mix the two compounds then add the whipped egg whites in several batches

Step 14
Incorporate the egg whites, mixing delicately with a spatula, using movements from top to bottom so as not to deflate the mixture.

Step 15
Finally add the sifted flour

Step 16
Finish preparing the dough by incorporating the flour, always using the high-low spatula method to avoid letting air escape.

Step 17
Prepare a 20/22 cm diameter mold, preferably a springform pan, lined with baking paper on the bottom and sides, pour the lemon fondant cake mixture inside, level the surface and place in a static oven at 180 degrees for 30 minutes.

Step 18
Remove the cake from the oven and let it cool on a wire rack.

Step 19
Once the cake is at room temperature, decorate it with a pinch of icing sugar.

Step 20
Cut and serve the tender lemon cake, you can garnish it as desired with a few flakes of lemon zest, to add color and aroma.

Storage:
The soft white chocolate and lemon cake can be stored for 3 days in the refrigerator, closed in a container. Bring the cake to room temperature before consuming it.