Lemon Cake with Meringue Topping
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
8
Description
Ingredients are listed excluding the shortcrust pastry. For the pastry, you will need 1 cup of flour, 2 tablespoons of sugar, 1 egg, and 100 grams of butter.
Ingredients
- Lemon - 2 pieces
- Shortcrust Cake Mix - 24.7 oz
- Butter - 6.3 oz
- Sugar - 14.1 oz
- Gelatin - ½ teaspoon
- Chicken Egg - 4 pieces
- Egg white - 2 pieces
Step by Step guide
Step 1
Prepare the shortcrust pastry and refrigerate for 30 minutes.
Step 2
Roll out the pastry gently in different directions, dusting with flour.
Step 3
Spread it in a mold (preferably silicone), first attaching the edges, then the bottom. Remove excess pastry, line it with parchment paper, and add peas (or beans) on top to hold its shape.
Step 4
Place in the oven and bake until semi-cooked for 20 minutes at 392°F.
Step 5
For the cream, grate the zest of 1 lemon and squeeze the juice from 1 lemon.
Step 6
In a saucepan, heat 100 ml of juice, adding 200 grams of sugar and 180 grams of butter, and bring to a boil.
Step 7
Add the zest.
Step 8
Dissolve the gelatin in cold water.
Step 9
Beat 4 eggs and add to the cream, stirring constantly, and cook for 1 minute.
Step 10
Add the gelatin, pour into a container, and let cool.
Step 11
Remove the pastry, spread the cream, and bake for 25 minutes at 392°F.
Step 12
For the topping, prepare a sugar syrup from 65 grams of water and 180 grams of sugar, bringing it to a boil.
Step 13
Whip the egg whites from 2 eggs.
Step 14
Remove the cake from the oven and let it cool.
Step 15
Pour the syrup into the egg whites while whipping until cool.
Step 16
Spread the egg whites on the cake, sprinkling with the remaining sugar on top.
Step 17
Place in the oven at maximum temperature for 1 minute to brown the meringue.
Step 18
Decorate the cake with lemon or berries to taste.
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