Line a baking sheet with paper beard. Heat oven to 230 degrees. Beat the egg yolks with 1 tablespoon of sugar and the lemon peel until creamy.
Beat the egg whites with the remaining sugar on the verge of snow and add below up to the mass of the egg yolks
Sift the flour over and incorporate it bottom up. Extend the mass of sponge on the paper beard and cook for 10-12 minutes to half-height.
Tip the cake onto a cloth sprinkled with sugar, remove the paper and cover the cake a moist cloth. Melt the chocolate to the Bain-Marie. Leave to cool. Beat butter with powdered sugar sifted until creamy; book three tablespoons of this mass.
Add the chocolate and rum to the rest of the dough of butter. Cover the cake with two-thirds of the cream and wrap it. With the rest of the cream pastry make strips along the cake with sleeve.
Starting the guided by half. Cut shapes of leaves in thin sheets of chocolate decorating the cake with buttercream that they had reserved, cherries, the leaves of chocolate and pistachios.
Cut a slice of the trunk v set it aside as a secondary branch.
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