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Aromatic pandispan with lemon glaze

Aromatic pandispan with lemon glaze



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I mixed the eggs well with a pinch of salt and sugar, until they increased in volume and became lighter in color; about 20 minutes. I then added grated lemon peel, essence and flour. I incorporated everything, with light movements, using a wooden spoon. I poured the composition into a rectangular tray, lined with baking paper and baked the pandispan, at 180 degrees, for about 35 minutes.

I prepared the icing: I rubbed the powdered sugar with lemon juice, until it became a homogeneous paste.

I spread the icing over the baked and cooled countertop.

I cut the cake, rhombuses.


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