Ingradients (For 8 people)
  • 1 dl of ezlemon juice
  • 100 g of sugar
  • 1 dl of cream
  • 100 g of sugar cane
  • 15 g of flour
  • 6 g of gelatin sheets
  • 3 eggs
  • 3 tablespoons of vodka

Soak the gelatin sheets in cold water. Boil the water in a saucepan and add the sugar. Beat the egg yolks with the sugar until the mixture is well blended. Add the flour little by little and the mixture of cream and hot lemon. Pour into a saucepan, make it boil and cook for 3-4 minutes over low heat. Remove the pan from the heat, add the gelatin and stir until it melts. Then cool the cream and add the vodka. Boil 1 dl of water with the sugar cane for 6-7 minutes. Whip the egg whites with an electric mixer. Remove the syrup from the heat and pour little by little on the whipped egg whites beating with a whisk until the mixture becomes cold and then add it to the cream. Pour it into the mold and put in the refrigerator for 4 hours. When needed, dip the mold in warm water, reverse the cake into a dish and garnish it with half slices of lemon and berries.