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CAKE:.
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Preheat oven to 350 degrees, stir together flour and 3/4 cup brown sugar, sift twice.
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Put egg whites into a bowl of an electric mixer fitted with the wisk attachement.
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Beat on medium speed until foamy, add cream of tarter and salt.
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Raise speed to high, and beat until soft peaks form.
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Sprinkle half the remaining 3/4 cup brown sugar over the egg white mixture, and beat until combined.
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Sprinkle with remailing brown sugar over egg white mixture, and beat until stif, glossy peaks form.
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Transfer egg white mixture to a large bowl.
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Fold in flour mixture in 3 batches, folding in the lemon zest with the last batch.
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Spoon the batter into an ungreased 10-inch tube pan (not nonstick) with a removable bottom.
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Run a knofe through the batter to eliminate air pockets.
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Bake until cake is golden and springs back when lightly touched about 45 minutes.
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Invert pan onto its legs or over a narrow-neck bottle.
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Let cool 1 hour.
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reinvert, and run a knife sides and tube to loosen; remove sides.
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Run a knofe along bottom of fo cake and remove from tube.
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Place cake on serving platter.
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Cut slit in rind of candied citrus slices, then twist slices and place around bottom ifcake.
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reserve 1 slice for hole in center.
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Put creme fraiche into a medium bowl.
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wisk until lightened.
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Transfer a little more than 1/4 cup into a pastery bag fitted with a large rose tip (such as Ateco No.
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123).
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Decoratively pipe creme fraiche around top edge of cake.
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Place one citrice slice over the hole in top of the cake and pipe creme fraiche around it.
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serve remaining creme fraiche on the side.
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CANDIED CITRUS SLICES:.
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Cut a round of parchment paper to fit inside medium pot and set parchment paper aside.
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Bring sugar and 3 cups water to a simmer in pot, stiring until sugar has desolved.
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When liqued is clear and bubbling, reduce heat to medium-low heat.
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Add citrus slices,arranging them in a slightly overlapping layer.
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Cover with the parchment paper round.
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Place a cake pan on top of the parchment paper to keepslices submerged.
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Simmer (do not boil) until rinds are almosr translucent, about 40 minutes.
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Let cool completely in syrup.
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Candies citrus slices can be stored in syrup up to 1 week.
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Line a baking sheet with parchment paper and set a wire rack over sheet.
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Transfer citrus to rack.
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Let stand until dry and slightly firm, about 8 hours.
