Ponche Cake from Segovia

Preparation:

THE SPONGE CAKE

Beat eggs thoroughly, then add sugar and flour. Pour batter on to flat tray and bake in the oven, pre-heated to 160 degrees, for 10 minutes.

THE FILLING.

Beat egg yolks in the same bowl with the sugar and flour, adding tepid milk along with lemon peels, stirring constantly.

PRESENTATION

Cut the cake into rectangles and soak them with sugar water. Set out one layer of cake, a layer of cream with sprinkled cinnamon, then another layer of the soaked cake. Use marzipan for the icing and sprinkle with powdered sugar. Create markings with a red-hot iron.