| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Desserts, Pie |
1 |
Servings |
INGREDIENTS
| 1 |
|
Bisquit-Layer (with a rim!) |
| 100 |
g |
Baking Chocolate |
| 6 |
|
Egg Whites |
| 250 |
g |
Sugar |
| 2 |
|
Lemons (Just the Juice) |
| 2 |
tb |
Ground Lemon Zest |
| 8 |
|
White Gelatine Sheets |
|
|
(3 solidify 1 C of liquid) |
|
|
Candied Lemon Slices |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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