Biscuit with lemon cream in chocolate glaze

Take two bowls and separate the yolks and proteins in them separately. In no case should the yolk get into the protein!

Pour ½ cup of sugar into the yolks, add vanilla and beat until tripled in volume.

Beat the whites slowly with a mixer, gradually increasing the mixer speed to a maximum. Beat until the volume of proteins will not increase by 5-6 times.

The remaining one and a half cups of sugar are gradually (in small portions) added to the proteins, continuing to beat until a stable thick mass is obtained.

¼ volume of beaten egg whites, carefully stirring to add to the yolks.

Gradually add flour to the resulting mixture, stirring all the time.

Add the rest of the beaten egg whites and mix gently again.

Turn on the oven to preheat to 210°C.

Line the bottom and sides of a cold form with baking paper.

Carefully place the dough into the mold and smooth with a spoon.

Place the form with the dough in an oven preheated to 210 ° C and bake for 40 minutes. Do not open the oven during cooking as the cake will fall.

Remove the biscuit carefully from the oven so that it does not hit or hit anything. Set to cool for 1-1.5 hours in a quiet place.

While the cake is cooling, prepare the cream.

Put the lemons in a saucepan with cold water, bring to a boil and boil for 5 minutes.

Remove the lemons from the heat, pour over cold water to cool faster, and squeeze the juice out of them.

Strain the lemon juice into a saucepan, add sugar and, stirring, bring to a boil, but do not boil.

Reduce fire to minimum.

Now you need to lightly beat 3 eggs.

Eggs in a thin stream, stirring all the time quickly, add to lemon juice with dissolved sugar.

Keep the cream on low heat for 7 minutes, stirring all the time until it thickens. In no case should the cream boil, so that the eggs do not curl!

Set aside the cream from the heat and cool for 30-40 minutes.

Remove the cooled biscuit from the mold, remove the baking paper.

Cut the biscuit with a sharp knife into 4 cakes.

Put the top cake with the baked side on a wide shallow plate and carefully pour it from a tablespoon with syrup for impregnation. Particular attention should be paid to the impregnation of the edges.

Lubricate the cake with cream and cover with the next cake.

Repeat the impregnation and lubrication operation with the second and third cakes.

Soak the fourth cake, the bottom of the biscuit, with syrup from the side of the cut and turn it upside down to cover the cake.

Crumble chocolate into a bowl, put in a water bath and melt.

Add butter to melted chocolate and stir.

Pour the melted chocolate over the cake and use a hot knife to spread it evenly over the top and sides of the cake.

Place the cake in the refrigerator for 5-6 hours.