Meringue cake
DIFFICULTY
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
8
- 125 g Butter or margarine
- 7-10 Tbsp 125 + 200 + 100 g sugar
- 4 Eggs
- 150 g Flour
- 3 Tbsp. milk
- 7-10 Tbsp 1 P. Baking powder
- 7-10 Tbsp sliced almonds
- 7-10 Tbsp Juice of 3 lemons
- 4 Teel. Cornstarch
- 1/8 l Water
- 1/2 l Cream
- 2 Van. Sugar
Directions
- 1
Preheat oven to 175 ° convection oven. Separate the eggs. Cream butter or margarine with 125 g sugar. Stir in the egg yolks. Add the milk. Fold in flour and baking powder. Divide into two springforms and smooth down.
- 2
Beat the egg whites with 200 g sugar until stiff. Spread the mixture on the two springforms as well. Sprinkle with the sliced almonds and bake at 175 ° for about 20 minutes. Let it cool down.
- 3
Mix lemon juice, 100 g sugar, cornstarch and water and bring to the boil. Leave to cool. Mix the cream with the van. Whip sugar until stiff and fold in.
- 4
Place a cake base on a cake plate and fold over a cake ring. Spread the cream and lemon mixture on top. Place the second cake base on top.
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