Lemon Cake | RICARDO

Ingredients

• 4 oz (115 g) white chocolate, chopped
• 1 ¾ cups (430 ml) 35% cream
• ½ tsp gelatin
• 1 tbsp (15 ml) water
• ½ cup (125 ml) lemon juice
• ½ cup (105 g) sugar
• 3 eggs
• ¼ cup (55 g) cold unsalted butter, diced
• 1 ¼ cups (190 g) unbleached all-purpose flour
• 1 ½ tsp baking powder
• 5 eggs, at room temperature and separated
• 1 ¼ cups (265 g) sugar
• 1/3 cup (75 ml) vegetable oil
• 2 lemons, zest finely grated
• ¼ cup (60 ml) lemon juice
• ¼ tsp salt
• Yellow food colouring (optional)
• 2 graham cracker cookies, broken into pieces
• 5 small crunchy meringues