Meringue cake with lemon cream

Meringue cake with lemon cream - a delicacy that combines sweetness with tanginess, offering an unforgettable taste experience. This cake, with delicate layers of meringue and a fresh lemon cream, is perfect for celebrating special moments or simply indulging on an ordinary day. Here’s how to prepare it step by step for a perfect result!

Preparation time: 30 minutes
Baking time: 2 hours (depending on the oven)
Total time: 2 hours and 30 minutes
Number of servings: 10

Ingredients

For meringue:
- 6 egg whites (approximately 200 g)
- 200 g sugar
- 1 vanilla essence

For cream:
- 250 ml milk
- 200 g butter (at room temperature)
- 200 g sugar
- 50 g flour
- Juice of 2 lemons
- Grated zest of 1 lemon (optional, for a more intense flavor)

For decoration:
- 150 ml whipped cream
- Lemon slices (fresh or candied)
- Grated chocolate (for an elegant appearance)

Preparation instructions

Step 1: Preparing the meringue
1. Prepare the ingredients: Ensure the egg whites are at room temperature, as they will whip much better. You can use a clean, dry bowl to avoid any fat contamination.

2. Whip the egg whites: Using an electric mixer, whip the egg whites until stiff and glossy peaks form. This step is crucial; the egg whites must be whipped very well to achieve a consistent meringue.

3. Add the sugar: While continuing to mix, gradually add the sugar. Keep mixing until the meringue becomes glossy and forms firm peaks. Add the vanilla essence for flavor.

4. Bake the meringue: Line a baking tray with parchment paper and spread an even layer of meringue about 0.5 cm thick. Preheat the oven to 100 degrees Celsius and bake the meringue for about 1-1.5 hours, until it dries out. Ideally, check periodically, but do not open the oven door too often.

5. Repeat the process: Bake 4 meringue layers, allowing them to cool completely after baking.

Step 2: Preparing the lemon cream
1. Boil the milk: In a saucepan, bring 250 ml of milk to a boil.

2. Mix the flour: In a small bowl, dissolve the flour in 50 ml of cold milk. Ensure there are no lumps!

3. Add the flour to the milk: When the milk starts to boil, add the dissolved flour mixture. Stir continuously over a double boiler until the cream thickens.

4. Cool the cream: Once the cream has thickened, remove it from the heat and let it cool.

5. Whip the butter: In another bowl, whip the butter with the sugar until it becomes fluffy. Gradually add the cooled cream and lemon juice. If desired, you can also add the grated lemon zest for a more intense flavor.

Step 3: Assembling the cake
1. Layer the meringue: On each meringue layer, spread a generous layer of lemon cream. Stack the layers on top of each other to form the cake.

2. Finish with whipped cream: Whip the cream until stiff and cover the entire surface of the cake.

3. Decorate: Add lemon slices and grated chocolate on top of the cake for an attractive appearance.

4. Refrigerate: Place the cake in the refrigerator for a few hours or, ideally, overnight. This will allow the flavors to meld and make the meringue absorb some of the lemon cream, becoming softer and more flavorful.

Serving suggestions and variations
To add a touch of originality, you can use various berries for decoration, such as raspberries or blueberries, which will bring a note of freshness. Also, for a chocolate version, you can add a few drops of almond extract to the cream or replace the grated chocolate with white chocolate.

Frequently asked questions
1. What do I do if the meringue doesn’t dry well?: Ensure the oven temperature is constant and do not open the oven door during baking. Also, too much humidity can affect the process.

2. Can I use salted butter for the cream?: Yes, but keep in mind that it will slightly change the final taste of the cake. It can be an interesting variation!

3. How can I adjust the recipe to reduce sugar?: You can use natural sweeteners or reduce the amount of sugar, but keep in mind that this will affect the final texture and taste.

Nutritional benefits
The meringue cake with lemon cream is a good source of protein from the egg whites and healthy fats from the butter. Lemons provide vitamin C, essential for the immune system. However, due to the sugar content, it’s best enjoyed in moderation.

Conclusion
Making the meringue cake with lemon cream is not just a culinary challenge but also a way to bring joy and brightness into your life or that of your loved ones. With each bite, you will feel how the sweetness blends harmoniously with the tanginess, turning every occasion into a memorable moment. So, don’t wait any longer! Get your hands busy and indulge in this refined dessert.

 Ingredients: For the base: 6 egg whites, 200 g sugar, vanilla essence. For the cream: 250 ml milk, 200 g butter, 200 g sugar, 50 g flour, 2 lemons. For decoration: 150 ml whipped cream, lemon slices, grated chocolate.

 Tags:  meringue lemon whipped cream chocolate