Meringue Cake with Lemon Cream and Nuts
Baking and Desserts • European
Description
Meringue Cake with Lemon Cream and Nuts
Ingredients
- Butter 5 oz
- Sugar 10 oz
- Farm fresh eggs 7 pieces
- Wheat Flour 1 cup
- Baking Powder 2 teaspoons
- Milk ½ cup
- Ground Almonds 5 oz
- Lemon 1 piece
- Meyer Lemon Juice 4 tablespoons
- 10% cream 1 cup
Step-by-Step Guide
Step 1
Beat 150 g of softened butter with 0.5 cups of sugar.
Step 2
Since I usually use baking butter, which is quite strong, I slightly melt it.
Step 3
Separate the whites and yolks of 3 eggs.
Step 4
Add the 3 yolks to the mixture.
Step 5
Mix the dry ingredients: flour + baking powder and gradually add to the mixture while stirring, diluting with milk.
Step 6
Thoroughly mix or beat at low speed.
Step 7
Spread the batter on parchment paper in a rectangular shape (mine is 31x22 cm).
Step 8
Beat 3 egg whites with 150 g of sugar.
Step 9
Add the ground nuts, mix well, and spread the mixture over the batter.
Step 10
Bake on the lowest rack of the oven for about 30 minutes at 355°F. Let cool.
Step 11
In a heavy-bottomed saucepan, mix 4 yolks, 100 g of sugar, lemon juice, and finely chopped zest.
Step 12
Heat over low heat, stirring until the cream thickens, about 7–10 minutes.
Step 13
Let cool.
Step 14
Whip the cream and add it to the cream mixture. Mix well.
Step 15
Cut the cake in half lengthwise.
Step 16
Place the bottom half on a plate, cover generously with cream, and top with the upper half.
Step 17
Leave in the refrigerator for a few hours.
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