- eggs - 9 pieces (6 for dough, 3 for protein for meringue)
- flour - 160 grams
- sugar - 230 Grams (150 for dough, 80 for meringue)
- potato starch - 30 Grams
- 1 lemon rind - 1 piece
- nuts chopped - 30 Grams
- a bank of condensed milk - 0.5 Pieces
- Butter - 200 Grams
- Chocolate - 200 Grams
- jujube - 100 Grams
First we prepare the biscuit. Separate the egg whites from the yolks, cool and beat until a firm foam. Yolks weighed with sugar, white, add grated lemon zest, a mixture of wheat flour and starch. Quickly knead the dough and carefully introduce proteins. Preheat the oven to 220 degrees. A round baking dish is covered with parchment, we pour half a dough into a layer of 1 cm and send it to the oven for 25-30 minutes. The same is done with the second half of the test. Now we make an air cake. To do this, cold whipped whiskers on a stable foam, add 2-3 times sugar until a dense stable mass is obtained. At the very end of the beating, put chopped nuts and gently mix. We take a sheet of parchment paper and bake meringue from the prepared mixture 60 minutes at a temperature of 110 degrees. It is important to smooth the mass on the sheet well into a layer of 1.5-2 cm. Now we make the cream. We beat the butter, gradually adding condensed milk. Finely chop marmalade, leave a few pieces for decoration. Finished biscuits flatten cream, top we put air meringue and sprinkle with sliced marmalade. We decorate the sides of the cake with whole marmalade. The finishing touch. Draw a spider web with the help of melted chocolate, stuffed into a pastry syringe. Bon Appetit!
Servings: 6