Daisy cake with mascarpone filling and white chocolate coating

Preparation

1. In a large bowl, beat the egg yolks with 100 grams of sugar until they are fluffy and the result is a homogeneous cream. Add the pinch of salt, the 4 tablespoons of sunflower oil, the lemon zest and its juice.

2. Mix the two types of flour mixed with the yeast over the previous mixture.

3. We mount the egg whites until stiff with the remaining 50 grams of sugar. We mix with the above with enveloping movements and the help of a spatula.

4. Bake at 160ºC for about 30-40 minutes, until inserting the famous toothpick in the center comes out clean. Let the cake cool down.

5. We mount the cream that has to be very cold (not frozen); beat the cheese (at room temperature) and mix it with the cream; Add the icing sugar little by little.

6. Cut the cake in half and fill it with the mascarpone cream. Melt the white chocolate with the butter in the microwave (in 1 minute strokes, stirring each time). Let cool and bathe the cake on top. Garnish with the peeled walnuts.