Ingredients
- 8 eggs
- 3 c powdered sugar
- 3 c all purpose flour
- 1 lb buffer (unsalted)
- 1/2 c brandy
- 3/8 c sugar
- 1/4 c lemon juice
- 4 tb butter
- 1 t vanilla
- 1/2 ts saffron threads
- 1 g zest of one lemon
- some kind of icing instead
ring pan for about 50 minutes. Cool in pan for 10 minutes, then on cooling rack. LEMON CREAM: Steep saffron in lemon juice for 20 minutes. Whisk eggs and sugar, then add juice. Switch to non-wooden utensil and cook cream in top of double boiler until thick. Incorporate butter and cool before using. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987.
