INGREDIENTS
FOR THE CAKE BASE
- La Granja Foods Gluten-Free Original Sponge Cake
- 100 ml of lactose-free milk
FOR THE LEMON CREAM
- 4 lemons
- 5 eggs (4 yolks and 1 whole egg)
- 125 g of lactose-free butter
- 200 g of sugar
- 4 sheets of gelatin
INSTRUCTIONS
It’s very important to make the salted caramel or caramel sauce correctly for this recipe, so we will describe how to do this important step:
- Start by placing the six portions of La Granja Foods Gluten-Free Original Sponge Cake in a bowl, and add 100 ml of lactose-free milk, which is about half a cup. Use your hands to mix the two ingredients until well combined.
- Cover a round, removable-bottom mold with the mixture and set it aside in the fridge.
- Grate the zest of one lemon and blend it with the sugar. In a saucepan, add the 3 egg yolks, the whole egg, the juice of 4 lemons, and the sugar. Stir with a wooden spoon until it forms a smooth mixture.
- Cook the mixture over a double boiler, stirring constantly with the spoon until the cream begins to thicken but without reaching a boil. Soak the 4 sheets of gelatin in cold water, then add them to the mixture and stir until they dissolve.
- Remove the saucepan from the heat and add the chopped lactose-free butter. Whisk until fully incorporated, then pour the lemon cream over the sponge cake in the removable-bottom mold. Place the mold in the fridge for about 8 hours.
- For the topping, you can use meringue and sliced almonds… Enjoy!
