Lemon cream with orange pastry

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 3 sheets Gelatine
  • 1 untreated lemon
  • 2 Eggs (size M)
  • 60 g Sugar
  • 1 package Vanillin sugar
  • 200 g Whipped cream
  • 4 Biscotti teneri all'arancia

Directions

  1. 1

    Soak gelatine in cold water. Wash lemon hot, grate dry, grate peel and chop finely. Halve the fruit and squeeze the juice. Separate eggs

  2. 2

    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.

  3. 3

    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

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
290 kcal
CARBS
21 g
FATS
20 g
PROTEINS
7 g

Categories & Tags

Dessert