Lemon Foam Torte

by Ashley Rivet

Servings:

INGREDIENTS

1 bisquit layer (with a rim)
100 g. baking chocolate
6 egg Whites
250 g. sugar
2 lemons, juice of
2 tbsp. lemon zest, ground
8 white gelatine sheets (3 solidified with 1 cup liquid)
Candied lemon slices

INSTRUCTIONS

Melt half of the chocolate in a double-boiler and paint it on the bisquit layer. Beat egg-whites mixed with sugar until very stiff. Stir lemon juice, zest and dissolved gelatine carefully into the foam. Put the foam onto the layer in the shape of half a ball. Cool the torte in the refrigirator for 2 hours. Melt the rest of the chocolate and use it together with the candied slices to decorate the torte.

CHEF COMMENTS

No comments are available.

Tagged: cakes, desserts, lemoncake add tags

Have you made it? What'd you think?

Log in to review this recipe.