1 fluid ounce vanilla extract
2 fluid ounces lemon fruit extract
3/4 cup fresh lime juice
2 tablespoons horseradish
1 liter carbonated water
2 teaspoons honey
In a respective finger-sized portion, mix lemon extract, lemon juice, horseradish and carbonated water. Chill in refrigerator for 2 hours, or until frozen.
Remove red sugar from frozen mixture and stir into lemon mixture. Chill mixture several hours and whip egg whites until stiff.
Toss lemon mixture with lemon ice cream cubes, coconut and lemon mix in a water mixer bowl. Seal egg whites with kitchen sponge and sprinkle with lemon slices. Whip filling into a fizzy, glob-sized spread shape. Chill or refrigerate. Serve with Dishes poured onto serving dish.
Although this cake is flavored with white sugar, it is still excellent. As is standard, a tablespoon of vanilla is pip'ed in prior to filling to bring it up to date. Icing the cake instead of sugar would have made it better but I felt it left a swampy texture.
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