Meringue-trimmed grenadine cake

Name: Meringue-trimmed grenadine cake
Cook time: 1 h 30 min
Total time: 3 h 30 min
Yield: 12
Ingredients: 250 g + something soft butter; 2-3 Organic lemons; 7-10 Tbsp Salt; 250 g Sugar; 100 g Sugar; 4 fresh eggs (Gr. M); 250 g Flour; 50 g Cornstarch; 2 TEASPOONS Baking Powder; 2 TABLESPOONS Grenadine syrup; 1 Msp. pink food colouring paste; 2 TABLESPOONS Raspberry fruit spread; baking paper; 7-10 Tbsp Piping bag; 7-10 Tbsp Kitchen gas burner

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

New year, new look! The classic was fed up with its style and is now feverishly awaiting spring in lemon yellow and pink. Instead of powdered sugar, he now wears golden-brown meringue tuffs

COOK TIME
90 mins

TOTAL TIME
210 mins

Ingredients

Servings: 12

250 g + something soft butter
2-3 Organic lemons
7-10 Tbsp Salt
250 g Sugar
100 g Sugar
4 fresh eggs (Gr. M)
250 g Flour
50 g Cornstarch
2 TEASPOONS Baking Powder
2 TABLESPOONS Grenadine syrup
1 Msp. pink food colouring paste
2 TABLESPOONS Raspberry fruit spread
baking paper
7-10 Tbsp Piping bag
7-10 Tbsp Kitchen gas burner

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a box mould (approx. 11 x 25 cm; 1 3⁄4 l content). Place a strip of baking paper (approx. 20 x 40 cm) in the baking tin so that the narrow sides remain free. Wash the lemons hot, dab dry and finely grate approx. 3 teaspoons of the zest. Squeeze a total of 100 ml juice.
2
Mix 250 g softened butter, 250 g sugar, lemon zest and 1 pinch of salt with the whisks of the mixer for about 5 minutes until creamy. Separate 2 eggs, chill the egg white. Stir egg yolk and the remaining 2 eggs one after the other into the sugar-butter-cream. Mix flour, starch and baking powder, alternating with lemon juice.
3
Cut the dough in half. Stir the grenadine and food colouring into one half of the dough. Pour light-coloured dough into the mould, spread fruit spread in blobs on top. Add the pink dough. Twist both doughs with a fork. Bake the cake in a hot oven for about 1 hour.
4
Take the cake out of the oven. First cool in the mould for approx. 30 minutes, then carefully lift out and let it cool down. Whip the egg whites until stiff, adding 100 g sugar. Pour the egg whites into a piping bag with a star-shaped spout and squirt them onto the cake as tuffs. Flare with a kitchen gas burner.
5
TIP for top meringue: The beaten egg white tastes nice and creamy even when sugared and flamed. Therefore, please use only fresh eggs, as the beaten egg white remains raw in the middle.