Ice Cream Cone Cake

Biscuit:

2 ¼ cups flour *

1 tablespoon baking powder

½ teaspoon salt

1 ¼ cups milk

4 egg whites

1 ½ cups of sugar

2 teaspoons grated lemon peel

113 g butter, at room temperature

½ teaspoon lemon extract

6 cups ice cream waffle

Citrininiam cream:

225 grams of sugar

4 egg whites

340 g butter, at room temperature

¼ cup freshly squeezed lemon juice

1 teaspoon vanilla extract

Chocolate cream:

112 g of sugar

1 tablespoon corn syrup

35 ml of water

200 ml of heavy cream

225 g dark chocolate, chopped

225 g butter, at room temperature

* 1 glass  = 236 ml

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