May 16 2011
Ingredients
For the biscuit:
1 cup of sugar,
5 eggs
1 sachet of vanilla sugar
100 g flour
50 g starch,
1 teaspoon baking powder.
For the filling and decoration:
200 g lemon jam
12 g gelatin,
3 eggs,
120 g sugar
1 teaspoon lemon zest,
juice of 1 lemon,
350 ml cream.
Preparation: 1. Proteins, separating from the yolks, whip into a thick foam with vanilla and regular sugar, adding a pinch of salt. Continuing to beat, add the yolks, and then the flour mixed with starch and baking powder. 2. Cover the form (diameter 26 cm) with baking paper. Fill with dough and bake in the oven for about 35-40 minutes at 180C. Cool and cut the biscuit into 3 cakes. 3. Soak gelatin. Divide 3 eggs into whites and yolks. Grind the yolks with 75 g of sugar and grated lemon zest. Whip 250 ml cream. Squeeze out the gelatin, dissolve, and, stirring, pour into the yolk cream. Gently fold in the whipped egg whites and cream with a whisk. 4. The cake is placed on a dish, smeared with jam on top, and smeared with cream a little, then put the second cake. Spread the rest of the cream and cover with a third cake. Put in the refrigerator for 4 hours.
5. Whip the remaining cream and brush the surface and edges of the cake. Garnish with chocolate chips and lemon, if desired.
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