Lemon meringue cake
Rated 5.0 stars by 1 users
Author:
Twisted chef
Servings
12
Prep Time
1 hour 5 minutes
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
Ingredients
- 175 gr flour
- 70 gr icing sugar
- 30 gr almond flour
- Pinch salt
- 105 gr butter, cold in cubes
- ½ egg
- 1-2 gelatine
- 150 gr sugar
- 4 lemon zest and juice
- 2 eggs
- 3 egg yolks
- 175 gr butter (room temp)
- 60 ml water
- 3 egg whites
- 230 gr sugar
- Pinch salt
- 1 egg yolk
- 2 tsp heavy cream
Cake
Filling
Meringue
rest
Directions
Filling
Soak de gelatine plates in cold water
- Add the sugar, lemon juice, lemon zest, eggs and egg yolks to a pan. Heat on low while stirring constantly.
- When thicker (not more than 85 degrees celsius) take off the heat.
- Strain through a fine sieve and stir in the gelatine and butter pieces
- Let stiff in the fridge
Cake
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.
- Add the ½ eg, give a quick knead. Cover in plastic wrap and let rest for 1 hour in the fridge.
- Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
- Put some baking paper on a baking tray, put a cake tray (diameter 20 cm, 3 cm high) on there.
- Give the dough another quick knead and roll out on a floured surface until 3-4 millimeters thick.
- Layer the dough into the cake spring and make holes in the bottom with a fork.
- Let rest another 15 minutes in the fridge.
- 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.
- 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
Beat the egg whites, a pinch of salt and 30 gr sugar until stiff
- Bring 200 gr sugar to a boil in water. When 118 degrees Celsius take off the heat.
- Slowly pour the sugar syrup into the beaten eggs while beating on high.
- Beat the mixture on high until the eggs are cooled down