Ingredients
- 8 eggs
- 600 gr powdered sugar
- 375 gr all purpose flour
- 250 gr buffer (unsalted)
- 110 gr brandy
- 65 gr sugar
- 60 ml lemon juice
- 55 gr butter
- 4 gr vanilla
- 1 gr saffron threads
- 1 gr 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.
