Lemon meringue cake

Twisted chef

Servings

12

Prep Time

1.5 hours

Cook Time

30 minutes

Not so simple. Very tasty! A cake that will blow you away! Starting with a nice buttery dough, that will be the perfect foundation for the rich lemon curd filling, topped with a light, fluffy meringue! IB: Rutger bakt

Lemon meringue cake

Ingredients

    Cake

    • 175 gr flour
    • 70 gr icing sugar
    • 30 gr almond flour
    • Pinch salt
    • 105 gr butter, cold in cubes
    • ½ egg

    Filling

    • 1-2 gelatine 
    • 150 gr sugar
    • 4 lemon zest and juice
    • 2 eggs
    • 3 egg yolks
    • 175 gr butter (room temp)

    Meringue

    • 60 ml water
    • 3 egg whites
    • 230 gr sugar
    • Pinch salt

    rest

    • 1 egg yolk
    • 2 tsp heavy cream

    Directions

      Filling

      1. Soak de gelatine plates in cold water

      2. Add the sugar, lemon juice, lemon zest, eggs and egg yolks to a pan. Heat on low while stirring constantly.
      3. When thicker (not more than 85 degrees celsius) take off the heat.
      4. Strain through a fine sieve and stir in the gelatine and butter pieces
      5. Let stiff in the fridge

      Cake

      1. Add the flour, almond flour, icing sugar and salt to a bowl, mix. Go in with cold butter pieces and pinch it with your fingers into the flour until crumbly.

      2. Add the ½ eg, give a quick knead. Cover in plastic wrap and let rest for 1 hour in the fridge.
      3. Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
      4. Put some baking paper on a baking tray, put a cake tray (diameter 20 cm, 3 cm high) on there.
      5. Give the dough another quick knead and roll out on a floured surface until 3-4 millimeters thick.
      6. Layer the dough into the cake spring and make holes in the bottom with a fork.
      7. Let rest another 15 minutes in the fridge.
      8. Bake for 17-22 minutes until golden, brush the inside and outside with a mixture of the egg yolk and heavy cream and bake for another 4 minutes.  Let cool down completely.
      9. Beat some air into the cream and spread onto the cake bottom. Garnish with the meringue and give it some color by torching it.

      Meringue

      1. Beat the egg whites, a pinch of salt and 30 gr sugar until stiff

      2. Bring 200 gr sugar to a boil in water. When 118 degrees Celsius take off the heat.
      3. Slowly pour the sugar syrup into the beaten eggs while beating on high.
      4. Beat the mixture on high until the eggs are cooled down