Lemon silk iced gâteau


Ingredients 15
Servings 8
Time

Ingredients

  • 500
    ml
    cream-coloured, lemon-flavoured Italian wafers, crumbled homemade meringues or biscuit crumbs
  • 6
    eggs, separated
  • 200
    g
    sugar
  • 250
    ml
    cream
  • 30
    ml
    grated lemon peel
  • 125
    ml
    lemon juice
  • 1
    each, large orange and lemon, peel cut into very fine strips
  • 30
    ml
    sugar
  • 125
    ml
    water
  • a few drops almond essence
  • a few drops vanilla essence
  • 4
    oranges
  • 125
    ml
    orange liqueur
  • sprigs of lemon verbena or fresh mint to decorate
  • icing sugar for dusting
 

Method

 
Lightly butter an 8 cm deep springform cake pan, 20 cm in diameter. Crush wafers, using a rolling pin or food processor. Press crumbs lightly around base and sides of cake pan and set remaining crumbs aside. Chill slightly. Whisk egg whites until frothy, gradually adding sugar, and continue beating until stiff and glossy. Whisk egg yolks until thick and pale yellow. Carefully fold yolk into egg whites, using a spatula or metal spoon. Whip cream until soft peaks form, fold in lemon peel and strained juice. Very lightly fold cream into egg mixture, and pour into prepared cake pan. Sprinkle with remaining crumbs and freeze for at least 4 hours. Blanch citrus peel in boiling water for 1 to 2 minutes, remove and reserve. To glaze citrus peel, boil sugar and water together, add essences and continue to boil until water reduces and syrup thickens slightly. Add peel and glaze. Remove and spread out on waxed paper. Using a sharp knife, neatly segment oranges and remove membranes. Sprinkle with orange liqueur. Serve slices of cake, each sprinkled with glazed lemon and orange peel, decorated with a few chilled orange segments and lemon verbena or mint sprigs. Add a spoonful of thick cream on the side, if desired. Sprinkle each plate with a fine dusting of icing sugar shaken through a sieve and serve.
 

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