Frozen Crème Fraîche Cake

2 eggs
150ml whipping cream
100ml caster sugar
1/2tsp vanilla extract
1 small lemon
200ml crème fraîche (full fat)
6 digestive biscuits

Crumble the digestive biscuits and place in the bottom of a baking tin (20-25cm diameter).

Bowl 1: Beat egg whites until stiff.

Bowl 2: Whip the cream until stiff peaks.

Bowl 3: Mix egg yolks, suar, vanilla extract, juice and rind of lemon and crème fraîche until smooth.

Add the cream into mixture 3 and finally fold in the egg whites.
Pour the mixture over the digestive biscuits and place in freezer for 2-3 hours.

Take the cake out from the freezer 20 minutes prior to eating, remove from tin and place on a serving plate.

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