Cream and Chilean guava-filled cakes

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Ingredients

4 eggs at room temperature
3/4 cup sugar
1 tsp vanilla extract
Lemon zest
3/4 cup flour
1 1/4 cups cream
½ cup powdered sugar
2 cups Chilean guava
3 tbsp powdered sugar for decoration

12 servings, 303 kcal per serving.

Preparation

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.