Lemon and white chocolate shortcake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the sugar, water, lemon juice and zest in a bowl. Let this mixture rest in the fridge for 10 minutes.

Step 2

Put the egg into a pot, add milk and sugar. Use a whisk to mix the ingredients for a minute. Put the pot on the stove and keep stiring with the whisk until you have a cream.

Step 3

When the cream is ready, remove the pot from the heat and then add the lemon zest. Stir and let it cool down completely.

Step 4

Once the cream is completely cool, pass it through a strainer to remove the lemon zest. Add then the butter and whisk to incorporate. Let the cream become dense in the fridge.

Step 5

Spread the cream on a first layer of sponge cake. Cover with another layer and spread the cream again. Put the cake into the fridge for 30 minutes.

Step 6

Slice the cake in portions.

Step 7

Melt the white chocolate with the oil. Let it cool down for a few minutes.

Step 8

Spread the melted chocolate on top of the sponge cake.

Step 9

Put the cake back in the fridge for another 30 minutes and then serve adding a leaf of mint.