1. Beat yolks with sugar until it whitens and melt the sugar.
2. In another bowl Beat the egg whites until they become firm meringue.
3. Add the battered yolks and mix gently.
4. Add the semolina slowly and stir again gently.
5. Grease a pan (36cm), sprinkle with the meal and add the mixture.
6. Bake in preheated oven at medium temperature for 35′-45 ‘until golden brown without opening the oven at all not to deflate.
7. Just before the jump from the oven pierce with a knife down to the pan if the knife comes out clean it is ready.
8. Once it’s out of the oven and cooled, cut into lozenges and pour the hot syrup.
9. Let the cake for 1h-2h to absorb syrup.

Syrup:

1. In a saucepan put the water with the sugar and boil after leave for 4.
2. Add the lemon drops and leave for 1 ‘more.