|Eggs||6 , separated|
|Flour||1 Cup (16 tbs)|
|Brandy||1 Cup (16 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Half and half/Milk||2 Cup (32 tbs)|
|Grated lemon rind||1⁄2|
1. Preheat the oven to 325°F.
2. Beat egg yolks for the sponge cake and sugar until foamy. Add the flour and beat until smooth.
3. Beat the egg whites to stiff peaks and carefully fold into the sponge cake batter.
4. Pour batter into a well-greased 9-inch spring form sprinkled with fine bread crumbs. Bake for about 45 minutes. Cool the cake and place on a cake rack to cool completely.
5. Beat the ingredients for the cream in a heavy saucepan. Simmer over low heat while beating until cream thickens. Chill and add the grated lemon rind.
6. Fold two 23-inch sheets of aluminum foil double and place them crosswise in a 9-inch pan. Smooth the foil and let it hang over the edges of the pan. This will make it easy to lift the cake when it is ready.
7. Cut the sponge cake horizontally in 1/2 inch slices. Spread a thin layer of cream on the bottom of the'foil-lined pan. Soak 3 sponge cake slices in green curacao. Use liqueur sparingly; otherwise the slices will absorb too much. Soak 2 slices of sponge cake in brandy diluted with orange juice.
Stack slices of spongecake alternately on the cream in the pan, with cream between layers. The top layer should be a slice of sponge cake soaked in curacao. Spread the rest of the cream on top. Refrigerate at least 2-3 hours.
8. Preheat the oven to 225°F.
9. Beat the 3 egg whites for the meringue to stiff peaks. Add the sugar while beating rapidly. Spread the meringue on the cake, top with sugar, and bake until the meringue is light brown. Take the cake out and let it cool. Lift the cake from the mold with the aid of the foil strips and place it on a serving dish.