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Ingredients

Base:

• • • 200g caramel biscuits
    • 100g butter
    • 1 egg

Cream:

• • • 100g heavy cream
    • 100g egg whites (about 3-4 eggs)
    • 75 g sugar
    • 300g cream cheese
    • 3 gelatin leaves
    • some milk
    • juice and zest of half a lemon

Sauce:

• • • 1 egg
    • 2 lemons (juice and zest)
    • 150g icing sugar
    • 100g soft butter

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Preparation

Base:

1. First pre-heat the oven to 150°C (300°F). Then fill the biscuits in an airtight bag and crush them as tiny as possible. I start with hitting the bag up the working surface and later I take a rolling pin and hit the biscuits with it.
2. Whisk the egg and mix it with butter and the crushed biscuits until you get a nice base. It is quite sticky but as long as you can spread it into the form, everything is fine. I use to use wet hands because it is way easier like that.
3. Now put it in the oven for 15-20 minutes. When it cools down, you can easily prepare the cream. The base should still be a bit soft when you take it out because it gets harder when it cools down and we don't wanna have a a really hard base.

Cream:

1. Whisk the heavy cream, put it aside and whisk the egg whites with sugar to a very hard mass. In the meantime you can already put the gelatin leaves in cold water.
2. Mix the cream cheese with a sip of milk and the juice and zest of half a lemon. Squeeze out the gelatin and let it melt in a pot. As soon as it is liquid, take it off the heat and add 2 teaspoons of cream cheese to the gelatin and stir it until its smooth.
3. Now put that mixture to the rest of the cream cheese and stir very well so that you don't get any clumps.
4. Spread it on the base and let it cool for at least 1 hour in the fridge, when it becomes 1 day, thats fine as well.

Sauce:

1. 1. Beat and froth the eggs, let the icing sugar and lemon juice reduce in a pot.
   2. As soon as the mixture becomes brownish, take it off the stove and add the butter in small pieces and let it melt. Stir a few times.
   3. Put in the zest and when the sauce is not that warm anymore, add the egg. It doesn't harden so you can leave it until you serve the cake.

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