Merengue roll with lemon curd
Description
A meringue roll is much easier to make than it seems at first glance. All you need are quality ingredients and a regular mixer. Do not open the oven during the first 15 minutes of baking, otherwise the cake layer will sink and resemble a sweet omelet.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making a lemon curd meringue roll.
- 2
Step 2
For lemon curd, place egg yolks, sugar, and cornstarch in a saucepan with a thick bottom.
- 3
Step 3
Pour in the lemon juice and mix.
- 4
Step 4
Cook the mixture over a water bath until thickened, about 5-6 minutes.
- 5
Step 5
Remove the curd from the heat, add butter and mix. Cover with plastic wrap in contact and cool.
- 6
Step 6
Pour the egg whites into the mixer bowl, add a pinch of salt, and beat at medium speed until light foam forms.
- 7
Step 7
Add lemon juice to the egg whites and, increasing the speed, gradually add powdered sugar while beating until stiff peaks form.
- 8
Step 8
Add starch to the protein mixture and mix.
- 9
Step 9
Line a 20 by 20 cm baking tray with parchment paper, place the meringue on it, and spread into a rectangle.
- 10
Step 10
Bake the meringue layer at 160 degrees for 20–25 minutes. After that, take the layer out of the oven, flip it onto a clean sheet of parchment paper, and remove the parchment it was baked on. Let the layer cool completely.
- 11
Step 11
Spread the lemon curd evenly over the meringue base.
- 12
Step 12
Roll the cake into a roll, decorate and refrigerate for 1-2 hours.
- 13
Step 13
Serve at the table.