Ingredients
- 5 free-range egg whites
- 25g/1oz caster sugar
- 175g/6oz ground almonds
- 175g/6oz icing sugar
- 5 free-range eggs (65g/2¼oz each)
- 1 tsp vanilla extract
- 50g/1¾oz plain flour
- 50g/1¾oz unsalted butter, melted
- 250g/9oz lavender sugar
- 1 tsp lavender extract
- 5 free-range egg yolks
- 1 lemon, zest only
- 300g/10½oz caster sugar
- 50ml/2fl oz lemon juice
- 500g/1lb 2oz slightly salted butter, softened
- 3 tsp limoncello
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 300ml/10fl oz double cream
- 700g/1lb 9oz white chocolate chips
- ½ tsp lavender extract
- 30g/1oz slightly salted butter, cut into small cubes
- 500g/1lb 2oz white marzipan
- 500g/1lb 2oz ready-to-roll white icing
- icing sugar, for dusting
- edible pearlescent powder
- almond oil, for greasing
- 50g/1¾oz white chocolate, chopped
- 50g/1¾oz dark chocolate, melted
- lavender sprigs, to serve
- lemon zest curls, to serve
- baking pearls
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