- butter - 240 grams (room temperature)
- flour - 200 grams
- baking powder - 0.5 teaspoons
- salt - 0.5 teaspoons
- eggs - 4 pieces (large)
- sugar - 1 glass (used in parts)
- cognac - 1 st. a spoon
- lemon zest - 1,5 Teaspoons
1. Preheat the oven to 175 degrees. Lubricate with oil and sprinkle with flour a cake pan. Sift the flour onto waxed paper, and then add the baking powder and a pinch of salt. Sift the mixture two more times. Pour into a bowl. 2. Divide the eggs into squirrels and yolks. Using an electric mixer, whisk the egg whites in a bowl into a thick foam, and then gradually add 1/2 cup (100 g) of sugar, about two tablespoons at a time. In a separate bowl, whisk the butter to a creamy consistency. Add the remaining 6 tablespoons of sugar and whip. In another bowl, beat the yolks to a lemon color, and then add cognac and lemon zest. Gradually add the sifted flour into the yolk mixture. Gradually add whipped egg whites and gently mix until the dough becomes homogeneous. 3. Pour the dough into the prepared form and bake in the oven for 35 to 45 minutes. 4. Allow to cool in the form of 10 minutes, then remove from the mold and allow to cool completely.
Servings: 8-10