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Instructions |
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1. Preheat oven to 200 degrees celsius.
FILLING PRE-PREP-
1. Finely grate lemon zest (3-4tbsp) and reserve.
2. Juice lemons (125ml) and reserve.
3. Beat egg whites and eggs together until combined.
4. Sift icing sugar into separate bowl and then add to eggs (beat
gently with wire whisk if lumpy)
5. Add zest and juice to mixture and set aside.
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BASE-
2. Place melted butter and broken speculoos biscuits in food
processor until all processed into fine crumbs.
3. Transfer crumbs to cake pan, spread evenly and press down (very)
firmly.
4. Place in oven for about 10-15 minutes until slightly darkened.
5. Remove and leave to cool.
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FILLING-
1. Strain lemon mixture through very fine sieve to remove zest.
2. Beat crème fraiche in separate bowl until smooth.
3. Stir crème fraiche into lemon mixture until all smooth and
combined (beat very gently with whisk if lumpy).
4. Pour crème fraiche/lemon mixture into cake pan on top of base.
5. Place in oven (130 deg. fan) for about 25 minutes until slightly
wobbly in middle.
6. Remove and leave to cool completely. Place in fridge and chill
overnight.
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| Serving
Suggestions |
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Serve with icing sugar and mixture of red berries (and ice-cream).
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Originally Submitted
1/3/2017
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