Lemon Foam Torte

1. 1

   Melt half of the chocolate in a double-boiler (bain marie) and paint it on the bisquit layer.

2. 2

   Beat egg-whites mixed with sugar until very stiff.

3. 3

   Stir lemon juice, zest and dissolved gelatine carefully into the foam.

4. 4

   Put the foam onto the layer in the shape of half a ball.

5. 5

   Cool the torte in the refrigirator for 2 hours.

6. 6

   Melt the rest of the chocolate and use it together with the candied slices to decorate the torte.

* Per serving · 4 servings · Values may vary.

No additional tips available.