Lemon cream cake with meringue

COOK TIME
75 mins

TOTAL TIME
315 mins

Ingredients

Directions

1. 1

   Wash the lemon, grate dry and thinly grate the peel. Squeeze the lemon.

2. 2

   Separate two eggs. Put both yolks aside for later. Beat the 2 egg whites with 2 tablespoons of cold water until stiff, adding 120 g sugar.

3. 3

   Separate 1 egg again. Stir this egg and the two yolks placed to one side into the mixture from step 2. Put the egg whites aside this time.

4. 4

   Mix flour, starch and baking powder. Sift the flour-mix into 2 portions over the mixture and fold in. Pour the mixture into a greased springform pan (26 cm Ø).

5. 5

   Separate two more eggs. The egg yolks are not processed further. Beat both egg whites together with one of them aside and 1 teaspoon of lemon juice until stiff, pouring in 120 g of sugar. Carefully pour the meringue mixture onto the sponge cake, leaving at least 1 cm of edge free. Bake the sponge in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. As soon as the meringue is golden brown, slide a tray into the top baking tray. Remove the sponge cake from the oven, remove from the rim and allow to cool.

6. 6

   Soak gelatine in cold water. Mix sour cream, 75 g sugar, lemon juice and zest and liqueur. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of sour cream, then stir into the remaining cream. Chill the cream until it starts to gel. Whip cream until stiff and fold into the cream.

7. 7

   Cut the sponge in half horizontally so that the lower half is slightly thinner than the upper half. Place a cake ring around the lower cake base. Spread the cream on top and cover with the other half. Chill the cake for at least 3 hours, then dust with icing sugar.

Nutrition Facts

KCAL
320 kcal

CARBS
29 g

FATS
20 g

PROTEINS
5 g