Lemon Foam Tortecakes, desserts, pies 1 bisquit-layer (with a rim!) 100 gm baking chocolate 6 egg whites 250 gm sugar 2 lemons (just the juice) 2 tablespoon ground lemon zest 8 white gelatine sheets 1 (3 solidify 1 c of liquid) 1 candied lemon slices Melt half of the chocolate in a double-boiler (bain marie) and paint it on the bisquit layer. Beat wgg-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. |
