Lemon Foam Torte
Yield
1 tortePrep
10 minCook
20 minReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
buttermilk biscuits
layer |
*
|
| ½ | cup |
unsweetened chocolate
|
*
|
| 6 | each |
egg whites
|
*
|
| 1 | cup |
sugar
|
|
| 2 | each |
lemons
juice only |
|
| 2 | tablespoons |
lemon zest
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
buttermilk biscuits
layer |
*
|
| 118 | ml |
unsweetened chocolate
|
*
|
| 6 | each |
egg whites
|
*
|
| 237 | ml |
sugar
|
|
| 2 | each |
lemons
juice only |
|
| 3E+1 | ml |
lemon zest
ground |
|
Directions
Melt half of the chocolate in a double-boiler (bain marie) and paint it on the bisquit layer.
Beat egg-whites mixed with sugar until very stiff.
Stir lemon juice, zest and dissolved gelatine carefully into the foam.
Put the foam onto the layer in the shape of half a ball.
Cool the torte in the refrigirator for 2 hours.
Melt the rest of the chocolate and use it together with the candied slices to decorate the torte.
