Tarte renversée façon gateau moelleux , à la pêche et citron
For the sponge cake: 3 eggs 90g sugar 90g flour + 75ml milk For the lemon curd cream: Lemon curd: 3 eggs 110g sugar 50g butter Juice and zest of 2 lemons + 250g mascarpone (to be added to the lemon curd later) + 1 large can of peaches Link to the upside-down tart pan : https://www.amazon.fr/CECOA-Moule-Tar...
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