1. Mix the yolk, sugar, and vanilla sugar until white and puffy. Grate the lemon over and press the juice into the mixture, then the creme fraiche. 2. Make the cream thick as well as the egg white - separately. The egg white should be added as the last thing. 3. The biscuits should be pounded, 3 at a time. Half the biscuit crumbs are put evenly on the bottom of a cake form with a loose outer brim. The other half on the top of the cake. 4. Should be freezed for at least 4 hours before it has hardened enough! ---------------------------------------------------------------------------
Nutrition
Ingredients
