Ingredients

• 25g Butter
• 1 Lemon
• White Chocolate as needed
• 120g Ground Almonds
• 120g Icing Sugar
• 20g All Purpose Flour
• 150g Egg White
• 15g Caster Sugar
• Caster Sugar as needed
• 100ml Limoncello
• 2 tablespoons Lemon Curd
• 300ml Whipping Cream

Tools

• Oven
• Parchment paper
• Kenwood Chef
• Baking tray - large
• Medium bowl
• Kenwood bowl - kenwood chef
• Work surface
• Piping bag

Method

1. Pre-heat oven - 220°C
2. Line 2 clean baking tray with parchment paper then set aside
3. Add ground almonds, icing sugar and all purpose flour to a clean medium bowl then set aside
4. Attach Whisk
5. Add egg white to the Kenwood Bowl
6. Mix with splashguard fitted until soft peaks form - 2 min, Speed 5
7. Add caster sugar to the Kenwood Bowl gradually while machine is running
8. Mix with splashguard fitted until stiff peaks form - 2 min, Speed 5
9. Fold meringue into flour mixture carefully
10. Add butter to the flour mixture
11. Fold gently until well combined
12. Divide flour mixture between 2 baking tray
13. Bake - 7 min, 220°C
14. Line a clean work surface with parchment paper
15. Dust with caster sugar
16. Remove the sponges from the oven
17. Turn out sponge onto work surface
18. Flip the sponges again so the sugared side is facing up
19. Set aside until cool
20. Brush with limoncello
21. Clean Kenwood Bowl
22. Attach Whisk
23. Add lemon curd and whipping cream to the Kenwood Bowl
24. Mix with splashguard fitted until soft peaks form - 3 min, Speed 3
25. Spoon 3 tablespoons of the lemon cream on top of one of the sponges
26. Use a palette knife to spread the cream evenly over the sponge
27. Add the second sponge on top
28. Spoon 3 tablespoons of the lemon cream on top
29. Use a palette knife to spread the cream evenly over the sponge
30. Reserve the remaining lemon cream for later
31. Sprinkle with lemon
32. Chill in fridge - 20 min
33. Retrieve the chilled cake from the fridge
34. Fit a clean piping bag with a small petal nozzle
35. Transfer cream to piping bag
36. Pipe side to side along each cake
37. Decorate with white chocolate
38. Serve

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