Lemon cream and meringue cake
Lemon Cream and Meringue Cake – A Sweet Indulgence for Every Occasion
If you're looking for a dessert that perfectly combines the fresh flavor of lemon with the sweetness of fluffy meringue, you've found the ideal recipe! This lemon cream and meringue cake is a true delight, and each bite will take you on an unforgettable taste journey. Inspired by Nadina's recipe, this version will bring joy and smiles to every meal.
Before we begin, let's familiarize ourselves with the ingredients and steps needed to create an exceptional cake.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12
Ingredients
For the base:
- 5 large eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 2 tablespoons of cocoa
- 1 teaspoon of baking powder
- 1 teaspoon of rum essence
For the cream:
- 3 egg yolks
- 1.5 tablespoons of flour
- 200 ml of milk
- 100 g of sugar
- Grated zest of one lemon
- 1 teaspoon of vanilla essence
- 1 package (approximately 200 g) of room temperature butter
For the meringue:
- 3 egg whites
- 180 g of powdered sugar
- Lemon juice (approximately 1-2 tablespoons)
- Grated chocolate (for decoration)
Preparation
Step 1: Preparing the base
1. Start by preheating the oven to 180°C. It is essential to have a well-preheated oven to achieve an even and fluffy base.
2. In a large bowl, beat the eggs together with the sugar using an electric mixer. Mix on high speed until the mixture becomes frothy and doubles in volume (about 5-7 minutes). This step is crucial for obtaining a light and airy base.
3. In another bowl, combine the flour, cocoa, and baking powder. Sift the dry ingredients to avoid lumps.
4. Gradually fold the dry ingredients into the egg mixture, gently mixing with a spatula or wooden spoon. Do not mix too vigorously to avoid losing air from the mixture.
5. Add the rum essence and mix gently again.
6. Prepare a medium-sized baking tray (approximately 20x30 cm) by greasing it with a little margarine and lining it with baking paper. Pour the mixture into the tray and level the surface.
7. Place the tray in the preheated oven and bake the base for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 2: Preparing the lemon cream
1. In a bowl, mix the egg yolks with the flour, sugar, and milk. Use a whisk to obtain a homogeneous mixture.
2. Transfer the mixture to medium heat, stirring continuously. Cook until the cream thickens, similar to a pudding (about 5-7 minutes). It is important to stir constantly to avoid lumps.
3. When the cream has thickened, remove it from the heat and add the lemon zest and vanilla essence. Let the cream cool to room temperature. Once cooled, incorporate the whipped butter, mixing well.
Step 3: Preparing the meringue
1. In a clean bowl, beat the egg whites with a mixer on high speed until they start to form soft peaks.
2. Gradually add the powdered sugar, continuing to mix until the meringue becomes glossy and forms stiff peaks. Add the lemon juice and mix for another minute.
3. You can use the meringue immediately or store it in the refrigerator for a few hours if necessary.
Step 4: Assembling the cake
1. Once the base has completely cooled, pour the lemon cream over it, leveling with a spatula.
2. Then, add the meringue on top, spreading it evenly. You can use a spatula to create decorative shapes.
3. Grate a little chocolate over the meringue for an extra flavor and pleasing appearance.
4. Place the cake in the refrigerator for at least 2 hours to allow the meringue to set properly and the flavors to meld.
Serving
When you're ready to serve the cake, cut it into squares and enjoy every bite. This lemon cream and meringue cake is perfect for any occasion, from a festive meal to a simple family snack. I recommend serving it alongside a cup of green tea or a fragrant espresso, which will perfectly complement the sweetness of the dessert.
Useful tips
- If you desire a more intense lemon flavor, you can add a few drops of lemon juice to the lemon cream.
- You can replace the chocolate with chopped nuts or coconut flakes to vary the textures of the cake.
- Make sure all ingredients are at room temperature to achieve an even and tasty cake.
- Store the cake in the refrigerator, covered with plastic wrap, and it can be enjoyed for up to 3 days.
Nutritional information
Each serving (approximately 1/12 of the cake) contains:
- Calories: approximately 280
- Fat: 10 g
- Carbohydrates: 43 g
- Protein: 5 g
- Fiber: 1 g
This recipe is not just a treat, but also an excellent way to enjoy the benefits of lemon, which is a rich source of vitamin C and antioxidants.
In conclusion, the lemon cream and meringue cake is not just a simple dessert, but an experience that will delight your senses. I invite you to try it and surprise your family and friends with this delicious recipe!
Ingredients: for the base: 5 eggs 8 tablespoons sugar 8 tablespoons flour 2 tablespoons cocoa 1 baking powder 1 rum essence cream: 3 egg yolks 1 and a half tablespoons flour 200 ml milk 100 g sugar zest of one lemon 1 vanilla essence 1 pack of butter meringue: 3 egg whites 180 g powdered sugar lemon juice chocolate
