6 eggs
zest of 1/2 lemon, finely grated
1/2 cup all-purpose flour
1/3 cup cornstarch
a pinch of salt
Cream:
1 1/2 cups whole milk
2 egg yolks
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups heavy cream
1/2 cup dark rum (or other liquid)
1 box champagne cookies
6 eggs
zest of 1/2 lemon, finely grated
1/2 cup all-purpose flour
1/3 cup cornstarch
a pinch of salt
Cream:
1 1/2 cups whole milk
2 egg yolks
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups heavy cream
1/2 cup dark rum (or other liquid)
1 box champagne cookies
To make the biscuit base: Beat eggs with lemon zest and flour until doubled in volume
Sift flour with cornstarch and add to eggs, mixing carefully
Pour into a buttered, 24cm-diameter cake pan
Bake in a preheated moderate oven (180°C) for 45 minutes
Dust with confectioner's sugar and unmold
To make the cream: Mix all ingredients except heavy cream, cookies, and rum
Heat over low heat, stirring constantly, until slightly thickened and cover back of spoon with metal spatula
Remove from heat and place in a bowl of cold water and ice, stirring occasionally, until thickened further
Add beaten heavy cream and mix gently
To assemble the cake: Cut off 1cm slice of baked biscuit base and place in bottom of a 24cm-diameter cake pan
Spread with a little cream and top with soaked cookies
Repeat layers of cream and cookies, finishing with a layer of cream
Chill in refrigerator until firm, then open and cover with whipped heavy cream
Decorate with remaining whipped cream and, if desired, garnish with cookies
Note: Use leftover biscuit base to make another cake or fill with ice cream and top with your preferred glaze.
