1. Prepare the ingredients, take the zest from the lime.
2. Sift the powder for later use.
3. Add the lime zest and mix well.
4. The egg whites are added to the fine sugar in 3 times to beat them to a small hook state.
5. Add the sifted flour into the egg whites in 2 times and mix well. Pack it in a piping bag with a prototype piping mouth.
6. Squeeze a long strip from the corner of the baking tray, oven 170 degrees, 12 to 15 minutes. Bring out of the oven and let cool.
7.
Invasion production:
Whipped cream A is boiled open and set aside. Gelatin soaks softly.
8. Put the caster sugar into the pot and cook until it is caramel-colored.
9. Pour the whipped cream into the caramel, continue to set the fire and add to the solidified sugar cubes to melt, add water and vanilla extract, and add to the toffee color. After a little cooling, add the soaked gelatine slices and melt it. Keep cool and spare.
10. Add the whipped cream B to the boiled caramel sauce and whip until it is decorated.
11. Roll the cake body with caramel cream and freeze for 20 minutes to set. Sprinkle lemon zest on the surface for decoration.
Tips:Tips:
1. Either green lemon or yellow lemon can be used.
2. The caramel can be whipped with whipped cream in whole or in part according to personal taste.
3. The whipped cream must be hot before it can be mixed with caramel.
