Since evening to RUB with fingertips sugar with the lemon zest, to give as many "essential oils" contained in it in the future even more enriching baked goods for their flavour. Cover with cling film and leave overnight. From morning to shift sugar in the bowl of a food processor, add eggs and beat on speed is slightly above average for about 10 minutes or until until the mixture becomes fluffy and light.

Sift on top the flour with the baking powder and very gently stir from the bottom up with a silicone spatula.

Then add the lemon juice, melted butter and olive oil. Mix again. Be careful, oil should completely disperse in the dough and not sink to the bottom.

Put half of the batter into the cake tin greased with butter and sprinkled with a little flour. Distribute the raspberries in the center, it should not touch the sides. Then cover the raspberries with the remaining mass. Bake the pie in a well-heated oven to 175 C about 30-40 minutes. Readiness check wooden skewer. You may need slightly more or slightly less time, it all depends on your equipment. To give the finished desserts to rest in the form of 10-15 minutes and get.

Once the cake is baked, you need to cover it with a classic meringue. Take proteins. They should be warm (about 20-25 degrees), then they are easier to beat and form a more air mass. To heat enough to put the separated protein in a bowl of warm water for 10 minutes. Start whipping the whites on low speed. When they are turbid and form a large foam, increase the speed and begin to add powdered sugar - slowly, very slowly, if sugar is to pour too quickly and not knead properly, the meringue after baking can fall off. Continue whisking - we will soon reach the consistency of a hard, stable peaks: stand firmly and confidently.

Blend this mixture in a pastry bag and covered her already cooled cake to simulate snow. You can use a plastic bag, making a hole on one edge. After we put the cake with the meringue in the oven for 10 minutes or more.

Depending on the time spent in the oven, the meringue will turn out either crunchy on top and tender stretching inside (about 10 minutes until Golden brown, like me), or completely crunchy (from the beginning, then reduce oven temperature to 70 and leave the cake in the oven for an hour).

Enjoy your tea!