Sham - cake

Champagne in a different form, with a hint of lemon…

Preparation steps

For the biscuit, beat the egg well with the sugar, add the oil, flour + pp and lemon zest. Bake in a cake tin (diameter 22cm.) On baking paper, about 20 minutes at 180 ° C. Cool in a mold and transfer to a smaller mold (20 cm in diameter). Sprinkle with lemon juice. Cover with noise:
Mix the egg whites well and gradually add the sugar, spoon by spoon and finally a spoonful of fresh lemon juice.
Dip the gelatin plates in cold water for ten minutes, squeeze and mix into the heated juice of one lemon. It should not boil, just melt the gelatin and pour into the sauce. Mix everything well and put over the biscuits.
Leave to cool in the refrigerator for a few hours (or overnight).

Serving

Garnish with lemon

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