Lemon curd chocolates

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding sugar. Fold the beaten egg white into the ##egg## yellow. Mix flour and starch, sieve onto the mixture and fold in carefully. Spread the mixture on a baking tray lined with baking paper.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes. Soak gelatine in cold water. Remove the sponge cake from the oven and let it cool down. Mix Lemon Curd and ##liqueur## in a bowl. Melt the squeezed-out gelatine in a small pot, stir in 2 tablespoons of Lemon Curd, then stir into the rest of the Lemon Curd liqueur mixture and leave to cool for about 45 minutes until it begins to gel. Remove the sponge cake from the paper and cut it crosswise into 3 even pieces. Place a cake frame around one base and spread half of the Lemon Curd on top. Place the 2nd cake base on top, spread with the rest of the Lemon Curd and finish with the 3rd cake base. Chill the sponge cake for about 4 hours. Cut jelly lemons into corners.

3. 3

   Remove the sponge cake from the paper and cut it crosswise into 3 even pieces. Place a cake frame around one base and spread half of the Lemon Curd on top. Place the 2nd cake base on top, spread with the rest of the Lemon Curd and finish with the 3rd cake base. Chill the sponge cake for about 4 hours. Cut jelly lemons into corners. Cut the sponge cake into 30 squares (approx. 4 x 4 cm). Before serving, dust with icing sugar and decorate with ##lemon## corners and lemon zests

4. 4

   5 hours waiting time

Nutrition Facts

KCAL
60 kcal

CARBS
9 g

FATS
2 g

PROTEINS
1 g