|1||Bisquit-Layer (with a rim!)|
|100 grams||Baking Chocolate|
|2||Lemons (Just the Juice)|
|2 tablespoons||Ground Lemon Zest|
|8||White Gelatine Sheets|
|(3 solidify 1 C of liquid)|
|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.
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