Lemon Meringue Cake
Ingredients
For base:
1 egg
50g sugar
50g flour
oil 40ml
baking powder 3g
lemon peel
For lemon mousse:
2 eggs
2 lemon juice
50g sugar
15g butter
1 sheet of gelatin (3g)
Unsweetened whipped cream 200ml
For meringue:
150g sugar)
50g water
2 eggs
pinch of salt
Lemon Meringue Cake
Preparation
1. Base: Whisk the eggs with sugar and lemon zest. Then add oil, flour and baking powder.
2. Pour the batter into the mold and bake at 180 degrees for 9 minutes. 3. Mousse: Combine sugar, lemon zest, eggs, and lemon juice in a saucepan. Boil until thickened.
4. Next add the butter and water gelatin. Cover with plastic wrap and let cool.
5. Whisk the fresh cream and add the lemon cream from earlier.
6. Moisten the base with a little milk and cover with a layer of lemon mousse. 7. Store in the refrigerator for at least 4 hours.
8. Meringue: Make syrup from boiling water and sugar.
9. First, whisk the egg whites and then pour in the syrup.
10. Decorate the cake with meringue and bake with a torch.