Lemon foam torte

Yield: 1 Servings

Measure Ingredient
1 \N Bisquit-Layer (with a rim!)
100 grams Baking Chocolate
6 \N Egg Whites
250 grams Sugar
2 \N Lemons (Just the Juice)
2 tablespoons Ground Lemon Zest
8 \N White Gelatine Sheets
\N \N (3 solidify 1 C of liquid)
\N \N 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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