Meringue cake with lemon cream

Meringue cake with lemon cream

Preparation time: 30 minutes
Baking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 12

Discover the pleasure of a refined dessert with this meringue cake with lemon cream, a perfect combination of the sweetness of meringue and the fresh acidity of lemon. This recipe will provide you with a spectacular cake, ideal for special occasions or simply to indulge yourself. Whether it’s a festive event or a simple evening at home, this cake will surely impress.

The history of meringue cake is fascinating, with deep roots in pastry traditions around the world. Over time, meringue has been used to create delicate and airy desserts, and the combination with lemon cream offers a perfect contrast of textures and flavors.

Ingredients:

For the meringue:
- 6 egg whites
- 200 g sugar
- 1 teaspoon vanilla extract

For the cream:
- 250 ml milk
- 200 g butter (at room temperature)
- 200 g sugar
- 50 g flour
- 2 lemons (zest is optional, if you prefer a more intense flavor)

For decoration:
- 150 ml whipped cream
- Lemon slices
- Grated chocolate

Step by step:

1. Preparing the meringue layers
Start by preheating the oven to 100 degrees Celsius. Make sure the bowl you will use to beat the egg whites is completely clean and dry, with no traces of fat. Use a mixer to beat the egg whites at high speed until they become stiff and glossy. This is the moment when you can gradually add the sugar, continuing to mix until a firm, glossy meringue forms. Add the vanilla extract and gently mix.

2. Baking the layers
Line a baking tray with parchment paper and spread an even layer of meringue about 0.5 cm thick. Place the tray in the preheated oven and bake the layers for about 2 hours, or until they become dry and crispy on the outside. In total, you will bake 4 layers.

3. Preparing the lemon cream
In a saucepan, bring 250 ml of milk to a boil. Meanwhile, in a bowl, mix the flour with 50 ml of cold milk until completely dissolved. Once the milk in the saucepan starts to boil, add the flour mixture and continuously stir with a spatula until the cream thickens. Then, place the cream over a double boiler to keep it warm.

4. Incorporating the butter
Once the cream has cooled slightly, gradually incorporate the softened butter, mixing until completely smooth. Add the juice from the two lemons and, optionally, the lemon zest for a more intense flavor. This lemon cream will add a fresh and vibrant note to your cake.

5. Assembling the cake
Once all the meringue layers have cooled, you can start your creation! Spread a generous layer of lemon cream on each meringue layer, stacking them one on top of the other. Continue this until you finish all the layers.

6. Final decorations
Then, whip the cream until firm and use it to cover the entire cake. Add fresh lemon slices for an elegant look and grated chocolate for an extra touch of flavor.

7. Cooling the cake
Before serving, refrigerate the cake for a few hours so that the flavors meld and the meringue becomes easier to slice. You can even leave it overnight for optimal results!

Useful tips:
- Make sure the egg whites are at room temperature for a more stable meringue.
- You can experiment with different flavors by adding a bit of almond extract to the meringue or lemon cream.
- Instead of whipped cream, you can use mascarpone foam for an even more decadent dessert.

Ideal pairings:
This meringue cake with lemon cream pairs perfectly with herbal tea or a dry white wine, balancing the acidity of the lemon with the sweetness of the dessert. Additionally, a scoop of vanilla ice cream alongside can turn the dessert into an even more refined gastronomic experience.

Nutritional benefits:
This cake, while delicious and indulgent, can be enjoyed in moderation. Lemons are an excellent source of vitamin C, and meringue, being based on egg whites, provides protein. However, it is good to be aware of the sugar content, so a small portion will be enough to enjoy this treat.

Frequently asked questions:
1. Can I use brown sugar instead of white sugar?
Although brown sugar will give a slightly different hue to the meringue, it is not recommended as it will not integrate as well. White sugar is ideal for a firm and white meringue.

2. How can I store the cake?
The cake can be stored in the refrigerator for up to 3 days, but it is recommended to consume it within the first 24 hours to maintain the crispy texture of the meringue.

3. Can I make the cake gluten-free?
Yes, this recipe is already gluten-free, as you only use flour for the cream, which can be replaced with almond or coconut flour for a gluten-free version.

I wish you great success in preparing this meringue cake with lemon cream! It is a recipe that will bring a smile to the faces of your loved ones and will turn any meal into a celebration of flavors. Enjoy every moment spent in the kitchen and don’t forget to share the final result with friends and family!

 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