Meringue cake with lemon cream

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 1/2 Basic Recipe:
  • 75 g Butter
  • 75 g Sugar
  • 1 pinch Salt
  • 2 Eggs (size M)
  • 150 g Flour
  • 1/2 package Baking Powder
  • 1-2 TABLESPOONS Milk
  • 3 Protein
  • 1 pinch Salt
  • 250 g Sugar
  • 6 sheets Gelatine
  • 4 Eggs (size M)
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 8 TABLESPOONS Lemon juice
  • 200 g Whipped cream
  • 7-10 Tbsp pink sugar
  • 7-10 Tbsp Grease
  • 7-10 Tbsp small piping bag
  • baking paper

Directions

  1. 1

    Cream butter, 75 g sugar and 1 pinch of salt. Stir in 2 eggs individually. Mix flour and baking powder, stir in. Add milk if necessary. Spread the dough into a greased springform pan (26 cm Ø). Beat the egg white and 1 pinch of salt until stiff. While continuing to beat, add 150 g sugar.

  2. 2

    Keep beating until the sugar is completely dissolved. Fill 2 tablespoons of beaten egg white into a small piping bag. Spray tender flowers onto a baking tray lined with baking paper. Sprinkle with pink sugar. It is best to let it dry overnight. (or approx. 2 hours in a preheated oven with electric cooker: 50 °C). Spread the rest of meringue on the sponge mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let everything 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 beat until the sugar is dissolved. Stir in lemon zest and juice.

  3. 3

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let everything 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 beat until the sugar is 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. 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

Nutrition Facts

KCAL
300 kcal
CARBS
37 g
FATS
14 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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