Flourless Almond & Lemon Sponge
In a stand mixer, mix the almond powder with the larger portion of sugar, the eggs and lemon zest. Once aerated, incorporate the melted butter (45ºC).
At the same time, whip the egg whites with the smaller amount of sugar. Gently combine the two mixtures. Spread into a frame and bake at 180ºC around 17 to 20 minutes.
Cut the sponge and freeze.