Lemon song

Preparation steps

• BISCUIT
• Beat the eggs, sugar and vanilla sugar well with an electric mixer until you get a thick frothy mixture. Add melted (but cooled) butter and mix briefly.
• Add the finely grated rind of one lemon and one orange and stir.
• Separately mix the dry ingredients, ie flour, baking powder and cocoa, then add them to the egg and sugar mixture, stirring gently with a food processor until the mixture becomes uniform.
• Divide the mixture into two equal parts and bake each one separately in a square mold measuring 20 × 30 cm, which you have previously greased and lined with baking paper.
• Bake the biscuits at 175 degrees for about 10 minutes. Take the finished biscuits out of the mold, remove the paper and let them cool.
• DRESSING
• Lemon and orange juice (use the juice left over from filleting the fruit) mix with water and rum, add sugar and boil briefly over low heat until the sugar dissolves.
• Pour the hot syrup over both biscuits (a few tablespoons of the topping will be enough for each biscuit).
• CREAM
• First of all, fillet the fruit, chop it into small pieces and let it drain well. Save all the juice that will run out of the fruit during filleting and use it to prepare the biscuit topping.
• Mix the sweet cream with the powdered sugar and mix well with a food processor (never with a mixer or whisk because at this stage we don't want to beat the cream into whipped cream yet). Sure, there will be a lump, but don’t worry. They will later, by mixing the cream, disappear completely.
• Dissolve the gelatin in a little water, drain well and heat on a very low until completely dissolved. Then add it to the sweet cream, stir with a food processor and put in the fridge for about 15 minutes.
• When you notice that the cream has started to "gel", take it out of the refrigerator and beat it with an electric mixer at maximum speed. This will take about 5 min. At first it will seem like nothing is happening, but soon a solid cream will start to form.
• Towards the end of mixing, add the zest of the lemon and orange and the aroma of the lemon to the cream and stir briefly.
• Finally, add the chopped fruit and coconut flour and mix gently with a food processor.
• If the cream is not sweet enough to your taste, add a little more powdered sugar. But don’t overdo it so as not to lose the sour aroma of the lemon.
• Spread the cream on one biscuit, carefully cover with another biscuit and put in the fridge for about 2-3 hours to squeeze everything finely. If you will be patient enough (which I somehow managed to perform with great difficulty while having fun with household chores just not to think about the cake) you will be able to cut it without any problems, regardless of the fact that it has a lot of cream.
• After cutting, sprinkle the cubes with powdered sugar and garnish with lemon zest.