Lemon cake with meringue cream
Description
Delicious baked goods for the whole family. A lemon cake can be a worthy choice for any festive table. It is quite easy to prepare. Follow the step-by-step recipe and treat your loved ones to delicious desserts. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Separate the whites and yolks of three eggs into different containers.
- 3
Step 3
Add 100 grams of soft butter, 200 grams of sugar, vanillin, and baking soda to the egg yolks, and beat until smooth.
- 4
Step 4
Add the flour to the yolk–butter mixture, pour in the milk, and whisk.
- 5
Step 5
Beat three egg whites with a pinch of salt until stiff peaks form.
- 6
Step 6
Add the beaten egg whites to the batter in several stages, mixing with a silicone spatula in a bottom-to-up motion, and fold until smooth.
- 7
Step 7
Preheat the oven to 180 degrees. Transfer the dough into the prepared pan; for this recipe a 22 cm diameter springform pastry ring was used. Bake for 45–50 minutes.
- 8
Step 8
Cool the finished cake layer to room temperature.
- 9
Step 9
To make cream for filling between the cake layers, take 4 egg yolks; set the whites aside for now—you will need them later—and whisk the yolks with a whisk.
- 10
Step 10
Pour the starch into a saucepan, add the zest of two lemons, and pour in half a cup of lemon juice.
- 11
Step 11
Pour 200 grams of sugar into a saucepan, add 80 grams of butter, and heat until boiling.
- 12
Step 12
Pour the warmed lemon mixture into the egg yolks, adding it in a thin stream while stirring constantly.
- 13
Step 13
Pour the lemon–yolk mixture back into the saucepan and heat until thickened. Remove from the heat and cool.
- 14
Step 14
Trim the uneven top off the sponge cake, then cut the cooled sponge cake into 3 layers. Use the bottom part of the sponge cake as the top of the cake.
- 15
Step 15
Prepare a soaking syrup from 80 ml hot water, 30 ml lemon juice, and 60 g sugar (3–4 tbsp).
- 16
Step 16
Brush all three cake layers with the syrup.
- 17
Step 17
To assemble the cake, take the bottom layer and spread half of the lemon pastry cream on it. Place the second layer on top, then the remaining lemon cream. On the very top, place the layer that was the bottom of the sponge when baking.
- 18
Step 18
To make the protein cream, beat 3 egg whites until they form a stiff foam.
- 19
Step 19
To make sugar syrup, pour 180 grams of sugar into a saucepan, add 45 ml of water, and heat until boiling without stirring—only by gently tilting the pan from side to side. From the moment it boils, cook the syrup for 3 minutes.
- 20
Step 20
Remove the sugar syrup from the heat.
- 21
Step 21
Pour the syrup in a thin stream into the whipped egg whites while keeping the mixer running on high speed; continue beating until the beaters leave clear, well-defined trails.
- 22
Step 22
Spread the meringue cream over the cake, then decorate as you like with mint leaves, lemon wedges, and a dusting of sugar.
- 23
Step 23
The lemon cake with meringue cream turned out elegant, festive, and very tasty.