Ingredients
- 2 1/4 cups of La Parmigiana wheat flour.
- 1 tablespoon of baking powder.
- 1/2 teaspoon of salt.
- 1 1/4 cup of sour milk.
- 4 egg whites.
- 1 1/2 cups of La Parmigiana sugar.
- 2 teaspoons of lemon zest.
- 1 stick of butter at room temperature.
- 1 teaspoon of lemon extract.
- 3/4 cup of colored sprinkles.
Procedure:
- Sift (strain) together the flour, baking powder and salt. Whisk in the sour milk and egg whites.
- Put the sugar and lemon zest in the bowl and pinch it together. Add butter and cream together until creamy, 3 minutes. Add the lemon extract. Add 1/3 of the flour mixture. Add 1/2 of the sour milk mixture. Repeat until all the ingredients are added. Add the sprinkles and mix until just combined.
- Pour the dough into different 8- or 9-inch pans with oil and flour. Bake at 350 degrees for 30 to 35 minutes. Chill for 10 minutes, then remove and cool completely.
- Decorate with icing and colored sprinkles.
Ingredients for icing:
- 2 egg whites.
- 1/2 cup of La Parmigiana sugar.
- Lemon drops.
- Sparks of colors.
Icing procedure:
- 2 egg whites at room temperature (important) beat until firm.
- Add the sugar (1/2 cup) or a little more, little by little.
- Then the lemon drops and the colored sprinkles.
- Add the icing in the middle of the cakes and cover on the outside.