Ingredients

. For the base:
1 egg
50g sugar
50g flour
40ml oil
3g baking powder
Lemon zest
For the lemon mousse:
2 eggs
2 lemons, juiced
50g sugar
15g butter
1 sheet of gelatine (3g)
200ml unsweetened whipping cream
For the meringue:
150 g sugar
50 g water
2 eggs
1 pinch of salt

Preparation

Preparation

1. Base: Whisk the eggs with the sugar and lemon zest.
Then add the oil, flour and baking powder.
2. Pour the batter into a dish and bake for 9 minutes at 180°C.
3. Mousse: Mix the sugar, lemon zest, eggs and lemon juice in a saucepan.
Cook until the mixture thickens.
4. Then add the butter and softened gelatin.
Cover with some cling film and let cool.
5. Now whip the cream and add the lemon curd from before.
6. Moisten the base with a little milk and cover with a layer of lemon mousse.
7. Refrigerate for at least 4 hours.
8. Meringue: Make syrup by boiling water and sugar.
9. Whisk the egg whites, then pour in the syrup.
10. Decorate the cake with the meringue and light it with a blowtorch.