In a small bowl, zest and juice the lemon. Set aside.
In a mixing bowl, whisk the eggs until smooth.
Melt the white chocolate and butter together using a double boiler or microwave. Once melted, combine the chocolate and butter mixture with the egg mixture.
Add the lemon zest and juice to the mixture, stirring until everything is well incorporated. If desired, add powdered sugar to adjust sweetness.
Assemble the Cake:
Lay out a single layer of wafer rolls in a rectangular or square shape on a serving platter.
Spread a layer of the lemon and white chocolate mixture over the wafer rolls, covering them evenly.
Continue layering the wafer rolls and lemon-white chocolate mixture until all ingredients are used up, ending with a layer of the lemon mixture on top.
Chill and Set:
Refrigerate the cake for at least 2-3 hours, or until it is firm and set. This helps the wafer rolls soften and absorb the creamy filling.
Serve:
Once chilled, cut into slices and serve. The crispy wafer layers should contrast perfectly with the smooth, citrusy filling.
Serving and Storage Tips
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