Lemon meringue crown

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cream 125 g butter, 125 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in 3 eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Pour the dough into a silicone cake tin (crown form; 1 litre capacity). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let the cake cool down a little, turn out of the tin and let it cool down on a cake rack. Melt 30 g butter.

2. 2

   Put the sponge fingers in a freezer bag and crush them with the cake roll. Place the crown on a cake platter/plate. Mix cookie crumbs and melted butter, place in the middle of the crown and press firmly. Wash untreated lemon, grate dry and cut in half. Cut off a slice from one half for decoration. Rub the peel off the halves. Squeeze all lemons. Separate 2 eggs. Fill lemon juice with water to 350 ml. Boil up with lemon zest, 150 g sugar and 1 tablespoon butter. Stir starch and some water until smooth and bind the liquid with it. Boil up while stirring. Mix 3 egg yolks and 2 tablespoons of hot cream, stir into the remaining cream. Fill the cream into the middle of the crown and chill for about 1 hour.

3. 3

   Separate 2 eggs. Fill lemon juice with water to 350 ml. Boil up with lemon zest, 150 g sugar and 1 tablespoon butter. Stir starch and some water until smooth and bind the liquid with it. Boil up while stirring. Mix 3 egg yolks and 2 tablespoons of hot cream, stir into the remaining cream. Fill the cream into the middle of the crown and chill for about 1 hour. Beat the egg whites until stiff. Sprinkle 100 g sugar. Continue beating until the sugar has dissolved. Spread loosely over the cream. Form a roll from aluminium foil and cover the crown tips (edge of the cake) with it. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 5 minutes. Decorate the cake with pansies, icing sugar and yellow sugar and serve immediately

4. 4

   Beat the egg whites until stiff. Sprinkle 100 g sugar. Continue beating until the sugar has dissolved. Spread loosely over the cream. Form a roll from aluminium foil and cover the crown tips (edge of the cake) with it. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 5 minutes. Decorate the cake with pansies, icing sugar and yellow sugar and serve immediately

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
410 kcal

CARBS
54 g

FATS
18 g

PROTEINS
6 g