Lemon meringue cake
The meringue layer that covers the cake is not only beautiful but also delicious and goes perfectly with this lemon cake full of lemon curd. try also this Orange Poke Cake recipe too.
Ingredients
Sweet pastry per 10 pieces
for 1 cake mould of 25 cm
butter and flour for the mould
220 g of butter, soft
200 g of sugar
2 lemons
4 eggs
200 g made with flour
1 teaspoon of baking powder
80 g of lemon curd, in speciality shops
Coverage of meringue
1 album
1 dam of salt
60 g of sugar
Freind's kitchen recipes, Stuffed Potatoes with Salmon.
How to proceed
Preparation: that. 20 minutes
Baking in the oven: that. 1 hour
Cooling down
Total time: 2 h 5 min
Cake
Heat the oven to 180 ° C. Butter and flour the mould. Froth the butter with vanilla sugar and sugar for approx. 5 minutes. Add the finely grated lemon zest. Incorporate one egg after another. Mix the flour with the baking powder and incorporate it into the dough. Pour two-thirds of the dough into the mould. Spread the lemon curd on top. Spread the rest of the dough and bake the cake in the centre of the oven for approx. 1 hour. Perform the cooking test with a toothpick. Remove from the oven and let it cool
Coverage of meringue
Squeeze the lemons then distribute the juice a little at a time on the cake. To cover the meringue, whip the egg white with the salt firmly. Combine the sugar and continue to whip the mass until it shines. Spread the egg white on the cake and set it on fire with a gas burner.
Useful tips
If you don't have a cooking gas burner, heat the oven to 220 ° C and brown the cake with the meringue topping for approx. 4 minutes.
Instead of fresh egg whites, you can use packaged pasteurized ones. 30 g of pasteurized egg white corresponds approximately to one egg white of a fresh egg.
Test cooking: insert a knitting iron or a wooden toothpick in the centre of the cake. If you take out the clean toothpick without any traces of dough, the cake is cooked. You may be interested to read Susumelle biscuits recipe/ Moroccan coffee.
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