Lemon cake with almond meringue topping
easy
150 mins
150 mins
Ingredients
- 50 g Almond slivers
- 2 Protein (size M)
- 100 g Sugar
- baking paper
- 200 g Flour
- 75 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 100 g Butter or margarine
- 1 egg (size M)
- 12 sheets white gelatine
- 4 untreated lemons
- 2 Eggs (weight class 3)
- 200 g Sugar
- 2 (200 g each) Cup of whipped cream
Directions
- 1
Roast the almonds in a pan without fat until golden brown. Beat the egg white until very stiff, add sugar and beat until a thick mass is formed. Line a baking tray with baking parchment and spread the meringue mixture on top to form a circle (approx. 22 cm Ø). Use a spoon to make small tips and sprinkle the roasted almond slivers on the meringue. Dry in the preheated oven (electric cooker: 75°C/ gas: level 1) for 3-4 hours. Remove the meringue base from the oven and let it cool down.
- 2
For the cake base, knead all ingredients with the dough hooks of the hand mixer to a smooth short pastry. Roll out evenly on the springform base (22 cm Ø) and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for 20-25 minutes until golden brown. Cool down on a cake rack. For the filling, soak gelatine in plenty of cold water. Wash the lemons with hot water and rub the peel off 2 pieces. Squeeze all lemons. Fill lemon juice with cold water to 1/4 litre liquid. Separate the eggs. Beat the egg yolks, sugar and lemon peel until creamy with the whisks of the hand mixer. Add lemon juice while stirring. Squeeze the gelatine and dissolve. Stir into the lemon egg mixture and chill.
- 3
Separate the eggs. Beat the egg yolks, sugar and lemon peel until creamy with the whisks of the hand mixer. Add lemon juice while stirring. Squeeze the gelatine and dissolve. Stir into the lemon egg mixture and chill. Beat the egg whites and cream separately until stiff and fold in as soon as the lemon cream begins to set. Place the short pastry base on the bottom of the springform pan and close the rim around it. Add the lemon cream and smooth it down. Put in a cool place for about 1 hour. Remove the edge of the springform pan. Place the meringue base on the lemon cream. Makes about 12 pieces.
- 4
Place the short pastry base on the bottom of the springform pan and close the rim around it. Add the lemon cream and smooth it down. Put in a cool place for about 1 hour. Remove the edge of the springform pan. Place the meringue base on the lemon cream. Makes about 12 pieces.
- 5
Preparation time approx. 2 1/2 hours (without meringue drying time)
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