Cake a la Breta Stina.

Step 1. a souffle, then add the melted butter, then part of the whites that

Step 2. have been beaten to a meringue; add the flour, baking powder, and mix well; add the rest of the whites. Fill a deep cake plate

Step 3. that has been well buttered, put in the oven and bake; leave to get

Step 4. cold and when cold cut the cake with a knife all around about an

Step 5. inch from the edge [be careful not to cut through; leave about an

Step 6. inch for a bottom of the pie]. Scoop it out carefully, lift it on a buttered pan and fill; decorate it with meringues in checkers and

Step 7. with a fancy tube wave the meringue all around between the filling and the edge of the pie. Put in a quick oven to get light

Step 8. brown; leave until cold, and when cold take out and serve. Filling. Squeeze the juice of one and a half lemons and a

Step 9. trifle of the rind; put it in one and a half cups of water on the stove; stir the yolks of three eggs to a souffle with three tablespoonfuls

Step 10. of powdered sugar; when the water and the lemon are boiling, thicken it with two tablespoonfuls of cornstarch dissolved in a half

Step 11. cup of water. When it comes to a boil add the yolks and sugar

Step 12. carefully and a small pinch of salt. Fill the cake and decorate it

Step 13. with meringues put through a fancy tube in a border all around and in the center with stripes.