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You will need

• - 190 g of flour
• - 6 eggs
• - 2 tablespoons honey
• - 280 g of granulated sugar
• - 500 ml of milk
• - 500 ml cream
• - 20 g of gelatin
• - 150 g of white chocolate
• - 2 tablespoons lemon peel
• - petals of almonds
• - 2 tablespoons boiled condensed milk

Instructions

1

Prepare the dough. Whisk the eggs to a steep white foam, add a fine stream of sugar and honey and whisk again. Mass increase fourfold. Pour in the flour and mix well until smooth. The form, covered with parchment paper, grease with vegetable oil and lay out the dough. Spread evenly over the surface. Bake in a preheated oven to 180 degrees for 40-45 minutes. Willingness of a biscuit is determined with the help of a skewer. Remove from the oven and leave to cool.

2

Prepare the cream. Soak in cold water gelatin. Mix 120 g of granulated sugar, milk, lemon zest and cream. Put on a fire and bring to a boil. Add pieces of white chocolate, gelatin, stir until the chocolate dissolves completely. Remove from heat, put in cold water for cooling.

3

Place the biscuit on the table and cut into two pieces. Trim the sides of the biscuit and lay the first cake in a mold, grease it with cream and cover with a second crust, and then grease it with cream again. Put in a cold place until it freezes.

4

Prepare the bumps. Cut the corn mixed with boiled condensed milk and mix. From the resulting mixture, form a cone shape. And decorate the almond petals.

5

In a water bath, melt the dark chocolate. And dip the bumps. Decorate the frozen cake with cones. Decorate the sides of the cake with white chocolate.