Soak gelatine in cold water. Wash lemon hot, grate dry, grate peel and chop finely. Halve the fruit and squeeze the juice. Separate eggs
Put in a cool place for about 2 hours. Whip the cream until stiff. Gradually add the sugar. Remove the cake from the edge of the springform pan. Dust the surface evenly with cocoa. Pour the cream into a piping bag with a star-shaped spout and decorate the cake with cream tuffs.
Squeeze out the gelatine and dissolve warm. Stir 1 tbsp. cream into the gelatine, then add the mixed gelatine to the cream while stirring. Beat the egg whites and cream separately until stiff. Loosely fold in the beaten egg whites and half the cream. Pour the cream into glasses and chill for at least 2 hours. Decorate cream with cream, orange biscuits and lemon peel
waiting time approx. 2 hours