Ingredients
For the lemon biscuit
400g whole eggs
250g ground almonds
250g icing sugar
100g lemon juice
75g flour
2 lemon zest, grated
200g egg whites
50g sugar
For the lemon cream
100g lemon juice
65g egg yolks
95g whole eggs
65g sugar
5g gelatine leaves
70g butter
For the praline cream
100g hazelnut praline paste
100ml cream
For the lemon biscuit
Mix the eggs, ground almonds, icing sugar and lemon juice in a food processor to a smooth frothy mixture. Add the flour.
Separately, beat the egg whites and sugar. Fold and pour into the almond mixture.
Preheat the oven to 180˚C. Prepare the baking tray with a baking paper and pour the mixture. Bake for about nine minutes.
For the lemon cream
Cook like a classic cream and then fold in the soaked gelatine, followed by the butter. Set aside.
For the praline cream
Beat the cream until soft then fold in the paste and mix carefully.
Jimmy Aquilina is a Head patisseur, Radisson Blu Resort & Spa, Golden Sands.