Ingredients :

• 265 grams of white flour
• 75 grams of almond powder or ground almonds
• 2 and a half teaspoons of baking powder
• 100 grams of white sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 200 grams of melted butter
• 1 teaspoon lemon zest
• 1 cup jam (plums, apricots or any jam you like)

For the top layer:

• 4 proteins
• 180 grams of white sugar
• Pinch of salt
• 200 grams of finely ground unsweetened coconut
• Lemon zest from a whole lemon

Instructions:

1. Heat the oven to 180 degrees and grease the pan.
2. Mix flour, almond powder, baking powder and sugar in a bowl.
3. Add egg yolks, vanilla extract and melted butter and mix to obtain a uniform mixture.
4. Flatten the dough in the pan evenly with your hands.
5. Bake for 10 minutes, until lightly golden. When the cake comes out of the oven, spread the jam evenly.
6. In the meantime, beat egg whites, sugar, and salt in a mixer at high speed to create a shiny and stable foam. Add in coconut and lemon peel and mix.
7. Transfer the protein mixture over the jam and straighten evenly.
   Bake for 25-30 minutes, until the meringue is lightly browned and cool.
   Cut into squares and serve.