Preparation

4 eggs
250 g sugar
250 g honey
4 tablespoons oil
350 g flour
1 tip of baking soda knife
grated peel of a lemon
1 tablespoon lemon juice
1 tablespoon salt
2 tablespoons alcohol 25-30 degrees
9 degree vinegar
vanilla essence
oil for greased tray
The whites are separated from the yolks. Whisk the egg whites (until they stick to the wire). Gradually add the sugar and beat until hardened again. Add the egg yolks one by one, the oil, gradually, and the honey. Dillute the baking soda with vinegar. Put a few tablespoons of flour, baking soda, then the rest of the flour, salt, lemon, alcohol and vanilla essence. mix all very well. Grease a pan with oil and line with baking paper. Pour the composition into the pan and bake at the right heat. This cake is served for Ros Hashanah.