Instructions
1. Prepare the Lemon Cream
In a saucepan, whisk the eggs and sugar. Add the lemon juice and heat over medium heat, stirring until thickened. Remove from the heat, add the drained gelatin and then the butter. Mix, cover with cling film, and refrigerate for 2 hours.
2. Prepare the sponge cake
Beat the eggs, zest, and sugar until pale. Gently fold in the flour. Spread on a baking sheet lined with baking paper and bake for 15 minutes at 180°C. Let cool, roll in a tea towel, and refrigerate for 1 hour.
3. Make the Praline
Roast the hazelnuts and almonds for 15 minutes at 160°C. Make a caramel with the sugar in three batches, then pour it over the dried fruit. Mix with a pinch of salt until you obtain a smooth paste.
4. Montage
Unroll the sponge cake, spread the lemon cream and then a thin layer of praline. Gently roll it into a log. Refrigerate before serving.
