Ingredients for 8 - 10 pieces:
125 g butter
150 g ice cream wafers
12 sheets of gelatine
600 ml buttermilk
100 g + 1 tsp sugar
6 tbsp. lemon juice
250 g whipped cream
2 packets vanillin sugar
150 g lemmon curd
200 g mixed pastry rolls
1/2 tsp grated, untreated lemon peel
Also:
35 g soufflés (lemon flavored egg white pastries) for decorating.
oil to coat
Preparation:
1. Melt butter, finely crush wafers and mix. Spread all but 2 heaping tablespoons on the bottom of a springform pan (18 cm diameter) lightly coated with oil. Press down and chill.
2. For the filling, soak the gelatine in cold water. Whip buttermilk, 100 g sugar and lemon juice until frothy. Squeeze gelatine, dissolve in lukewarm water, stir into buttermilk. Chill until the cream begins to firm up.
3. Meanwhile, whip cream and vanillin sugar until stiff. Set aside 1 tablespoon lemmon curd. Stir remaining curd and cream into gelling buttermilk.
4. Place pastry rolls at a slight angle around the inside springform pan rim. Fill with cream and chill for at least 2 hours.
5. Mix reserved crumble with 1 teaspoon sugar and finely chopped lemon peel. Carefully remove the cake from the mold. Sprinkle with the wafer crumbles. Drizzle soufflés with remaining curd. Decorate the cake with it.
Preparation time approx. 40 minutes (without waiting time)
Per piece (for 8 pcs.) approx.:
Calories: 569
joules: 2380
Protein: 7,5g
Fat: 36,3g
Carbohydrates: 53g
Per piece (for 10 pcs.) approx.:
Calories: 455
joules: 1904
Protein: 6g
Fat: 29g
Carbohydrates: 42g
(FoodCentrale by ddp images)
