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Foodgeek: |
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Servings: |
1 recipe |
Prep. Time: |
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Ingredients: |
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1 bisquit layer (with a rim)
3 oz. baking chocolate
6 egg Whites
8 oz. sugar
2 lemons, juice of
2 tbsp. lemon zest, ground
5 white gelatine sheets
3 white gelatine sheets solidified with
1 cup liquid
Candied lemon slices
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Directions:
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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.
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