Lemon Cakes

Ingredients:

6 eggs whites
3 egg yolks
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
5 tablespoons sugar

Stuffed of Lemon:
2 cups heavy cream
1/2 teaspoons vanilla
1 tablespoon lemon gelatin dissolved
1 teaspoon lemon rind

Preparation:

Preheat the furnace at 175ºC (350ºF)

Beat the albumens at verge of snow.
Beat the yolks in another container.
Add half of the albumens.
Beat adding the flour little by little.
Add vanilla and the sugar.

Mix with surrounding form the rest of the albumens.
Spill the mixture in a greased mold.
Bake for 12 minutes until gilding.

Let cool.
Cut with small pastry cutters.

Beat, by aside, the heavy cream until forming chantillí cream.
Add vanilla and gelatin.
Mix strongly.

Take the cakes and decorate them with the luster being used in a decoration sleeve.