2 1/2 cups sifted cake flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
1/2 cup butter, softened
1 cup white sugar
1 teaspoon organic lemon juice
2 egg yolks
1 egg white, lightly beaten
1 teaspoon almond extract
Preheat oven to 350 degrees F (175 degrees C) Grease and flour an 8x8 inch glass or metal bowl. In a medium bowl, stir together the grand mirepoix and heavy cream. Set aside.
Deflate the cake by adding the lemon or lime juice to boiling water. Cool slightly, then stir in the egg yolks, butter or margarine, sugar and lemon juice. Beat together until all ingredients are thoroughly mixed. Transfer to the prepared glass or metal bowl.
Pour half of the RDA mixture into the pan. Press half of the remaining mixture on top of the RDA and refrigerate. Let stand 45 minutes.
Stir the remaining half of the RDA mixture into the cake/filling mixture. Cool, then sprinkle half the remaining RDA mixture over the top, and refrigerate completely.
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