Lemon foam torte

1 Servings

Ingredients

QuantityIngredient
1Bisquit-Layer (with a rim!)
100gramsBaking Chocolate
6Egg Whites
250gramsSugar
2Lemons (Just the Juice)
2tablespoonsGround Lemon Zest
8White Gelatine Sheets
(3 solidify 1 C of liquid)
Candied Lemon Slices

Directions

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.