Meringue cake with lemon cream

Name: Meringue cake with lemon cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7 Eggs (size M); 100 g soft butter or margarine; 350 g Sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated peel of 1 lime; 125 g Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp pink sugar; 6 sheets Gelatine; 7-10 Tbsp grated rind of 1 untreated lemon; 8 TABLESPOONS Lemon juice; 200 g Whipped cream; 1 small piping bag; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7 Eggs (size M)
100 g soft butter or margarine
350 g Sugar
7-10 Tbsp Salt
7-10 Tbsp grated peel of 1 lime
125 g Flour
2 TEASPOONS Baking Powder
7-10 Tbsp pink sugar
6 sheets Gelatine
7-10 Tbsp grated rind of 1 untreated lemon
8 TABLESPOONS Lemon juice
200 g Whipped cream
1 small piping bag
baking paper

Directions

1
Separate 3 eggs. Cream fat, 100 g sugar, 1 pinch of salt and lime zest. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with the milk. Spread into the mould. Beat the egg white and 1 pinch of salt until stiff. While continuing to beat, add 150 g sugar.
2
Continue beating until the sugar has dissolved. Pour 2 tablespoons of beaten egg white into a piping bag with a perforated spout. Spray delicate flowers onto baking paper and sprinkle with pink sugar. Spread the rest of the beaten egg white on the sponge mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Bake meringue blossoms on the baking paper next to the mould on the grid for approx. 10 minutes. Remove the flowers and let them dry until serving. Bake the cake to the end, take it out and let it cool down. In the meantime soak the gelatine in cold water. Separate 4 eggs. Beat the egg yolks and 4 tablespoons of hot water until frothy. Add 100 g sugar and continue beating until the sugar has dissolved. Stir in lemon zest and juice.
3
Remove the flowers and let them dry until serving. Bake the cake to the end, take it out and let it cool down. In the meantime soak the gelatine in cold water. Separate 4 eggs. Beat the egg yolks and 4 tablespoons of hot water until frothy. Add 100 g sugar and continue beating until the sugar has dissolved. Stir in lemon zest and juice. Squeeze the gelatine and dissolve. Stir into the cream. Chill for 5-10 minutes until the cream begins to gel. Beat egg whites and cream separately until stiff and fold into the cream. Spread the cream on the cooled meringue base. Serve decorated with meringue blossoms
4
Squeeze the gelatine and dissolve. Stir into the cream. Chill for 5-10 minutes until the cream begins to gel. Beat egg whites and cream separately until stiff and fold into the cream. Spread the cream on the cooled meringue base. Serve decorated with meringue blossoms