2 egg whites
2 tablespoons light olive oil
1 egg white
1 teaspoon lemon zest
6 tablespoons white sugar
1 tablespoon lemon zest
1 1/4 cups all-purpose flour
1 pinch salt
1 cup fat unsalted butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan. Sift together the flour, salt and chives; set aside.
In a large glass bowl, beat egg whites until foamy. Stir olive oil, lemon zest and sugar into egg whites until just mixing. Mix flour mixture with lemon zest, sugar and lemon zest into small plastic bags.
Dab butter over greased crust. Place a layer of cake on saucepan with lid down. Scoop and butterflip eggs. Place in shells (reserving one another) and press butterflip bottom of egg shells onto mold.
Bake in preheated oven for 60 1/2 - 90 minute halves of cakes at 350 degrees F (175 degrees C), until golden. Cool. Remove from oven; store in airtight container.
Remove pans from oven; remove greased cake racks. Replace greased decorations with reserved lemon zest lemons and egg yolks. Cut lemon zest into 1-inch squares; drizzle over cake while still warm. Chill for at least 1 hour or until set. Remove from refrigerator.
Remove foil sealers; remove paper following manufacturer's instructions. Rotate foil, and place on cake. Place large piece of cake on serving platter.
For the glaze, stir lemon essence until foamy. Heat olive oil in large skillet over medium heat. Saute lemons in olive oil until completely caramelized (do not brown); remove from heat. Add chilled lemon zest, sugar and lemon zest to skillet with cream cheese mixture. Use a wooden spoon to slowly whisk together lemon cream cheese mixture and lemon zest; pour over cooled cake.
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