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Type of cooking:
Preparation time: 50 minutes
Cooking time: 45 minutes
Ingredients (serves 6):Method: Pre-heat the oven to 150°C (Gas Mark 2).
To make the biscuit: Wash the lemon and remove zest. Blanch for 5 minutes in boiling water, drain, chop finely and set aside.
Separate the egg whites from the yolks. Mix the yolks with the sugar until you get a white mixture. Add the lemon zest.
Whip the egg whites until firm (until they stand up in peaks). As the mixture starts to get firm, add the icing sugar little by little and carry on whipping until your mixture is firm and shiny.
Mix flour and yeast and sieve. Add half to the egg and sugar mixture, then add half the beaten egg whites. Add the rest of the flour and the rest of the egg whites.
Grease a cake tin (26cm in diameter) with butter sprinkle with yeast. Pour the mixture into the tin, smooth the surface with the back of a spoon and bake on a medium heat for 45 minutes to an hour, until the biscuit is firm, dark golden in colour and can be removed from the tin easily.
Wait a few minutes before removing the biscuit from the tin after you take it out of the oven. Turn onto a cooling tray and leave to cool completely, preferably until the next day.
Prepare the filling: Wash and dry the strawberries using a cloth, slice them vertically and mix gently into the vanilla cream.
Dilute the strawberry syrup with water.
Cut the biscuit in two and soak the cut side of each piece with strawberry syrup.
Spread the strawberry mixture onto the cut side of one piece and place the other on top. Refrigerate for 15 minutes.
Serve chilled, sprinkled with icing sugar.