🔸Ingredients🔸
For the base:
1 egg
50 g sugar
50 g flour
40 ml oil
3 g baking powder
Lemon zest
For the lemon mousse:
2 eggs
2 lemons juiced
50 g sugar
15 g butter
1 sheet gelatin (3 g)
200 ml unsweetened whipping cream
For the meringue:
150 g sugar
50 g water
2 eggs
1 pinch salt
🔸Preparation🔸
- Base: beat the eggs with the sugar and lemon zest. Then add the oil, flour and baking powder.
- Pour the batter into a mould and bake at 180° for 9 minutes.
- Mousse: mix the sugar, lemon zest, eggs and lemon juice in a saucepan. Cook until thickened.
- Then add the butter and hydrated gelatin. Cover with some cling film and leave to cool.
- Now whip the cream and add the lemon cream from before.
- Moisten the base with a little milk and cover with a layer of lemon mousse.
- Refrigerate for at least 4 hours.
- Meringue: make the syrup by boiling water and sugar.
- Start beating the egg whites, then pour in the syrup.
- Decorate the cake with the meringue and burn with a blowtorch”