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Frozen Lemon Cake Serves 6 2 lemons 2 dl whipping cream 3 eggs 100 g sugar 150 g creme fraiche 3 cl Grand Marnier Wash and grate the lemons. Squeeze the juice of lemons. Whip the cream and add the crème fraiche to it. Beat the sugar with egg yolks until fluffy and add it to the whipped cream. Add lemon juice, peel and Grand Marnier and mix slowly and well. Whisk egg whites and carefully fold into cream and egg yolks mixture combining all ingredients thoroughly. Line a loose-bottomed cake tin with cling film and transfer the mixture to it pouring very carefully. Cover and freeze the cake for 6 hours. The passion fruit sauce I used as you can see in photo, is very easy to make. It goes like this: You will need the pulp of 4 passion fruits, 5 tbsp water and 50 g caster sugar. Boil water and dissolve the sugar in it. Remove from the heat and cool. Add the passion fruit pulp and mix well. Another version of this refreshing lemon cake, can be achieved by using biscuit base as I did with the Lime and Cheese cake (recipe is on this page). Enjoy it!
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