Frozen Lemon Cake in Chocolate Shell
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 7 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g chocolate (cookin chocolate)
- 20 g butter
- 4 egg (s)
- 180 g powdered suar
- 2 lemon (s), juice and zest
- 12 sheets gelatin
- 250 ml whipped cream
- Butter and parchment paper for the mold
Print Recipe
Pin Recipe Instructions
- Brush a springform pan (approx. 24 cm diameter) with butter at a few points and line it with baking paper as smoothly as possible.
- Melt the chocolate with 3 tablespoons of water over steam, remove from the steam and mix in the butter. Pour chocolate over the mold and let it set in the refrigerator.
- Separate the eggs. Beat the egg whites into snow. Mix the yolks with sugar and grated lemon zest until creamy. Soak the gelatine in cold water. Whip the cream until stiff and chill. Squeeze the lemons, heat the lemon juice. Squeeze out the gelatine and dissolve it in the lemon juice. Stir some of the yolk, sugar and lemon mixture into the warmed lemon juice and the dissolved gelatin and warm up with the mixture. Gradually stir in the remaining cold yolk, sugar and lemon mixture (warming up part of the yolk mixture prevents the gelatine from clumping). Now carefully fold the snow and whipped cream into the lemon mixture.
- Pour the mixture into the mold, smooth it out and place the mold in the freezer for about 6 hours. Take the cake out of the freezer about half an hour before serving, open the tin and remove the ring. Carefully remove the parchment paper. Place the cake on a plate and let it thaw in the refrigerator before cutting.
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