12 servings, 303 kcal per serving.
Step 1:
Butter and flour a 12-muffin baking tray with cups of about 7-cm diameter. Stir the eggs until they clarify completely, add the vanilla extract and lemon zest. Sieve the flour and incorporate gently in folding motion.
Step 2:
Distribute the batter in the tray cups, filling them almost up to the brim. Bake in the preheated oven to 350°F for 20 minutes. Allow to cool and unmold.
Step 3:
Whip the cream with the sugar until firm. Cut the cakes in halves.
Step 4:
Spread a spoonful of whipped cream on each half, put the Chilean guava, and cover with the other half. Sprinkle some powdered sugar on top.
