Lemon jam cake

Preparation time: 15 minutes
Cooking time: 30 minutes

INGREDIENTS 

For 6 persons

• 3 eggs
• 200g flour
• 200g brown sugar
• 200g soft butter
• L'Epicurien lemon jam of your choice ( Lemon from Menton , Lemon from Corsica , Lemon from Corsica and Honey from France ...)
• 1 packet of dry yeast
• 1 pinch of salt

PREPARATION

Preheat the oven to 180°C.

Whisk the sugar with the butter until you get a frothy mixture.

Separate the yolks from the egg whites and incorporate the yolks into the previous preparation.

Gradually add the sifted flour and baking powder.

Beat the egg whites and gently fold them into the batter.

Pour a first layer of batter into the bottom of a buttered cake tin.

Spread a few spoonfuls of jam.

Pour another layer of dough and lay out a few spoons of jam.

Do the same until all the dough is used up, ending with a layer of dough.

Bake the cake for 45 minutes or until a knife blade comes out dry.

Unmold, let cool and enjoy.

For the greediest, add a little jam to your slice of cake!