An amazing and very tasty cake filled with fresh berries, delicate lemon cream and a meringue cap on top. And you don’t you need to prepare the cream separately. All magic happens when baking dessert in the oven in a water bath. Lay fresh berries in batch molds and fill them with very batter, mixed in yolk, lemon juice, zest, sugar, milk, a small amount of flour and separately whipped proteins. When baking the proteins will rise up, forming a dense cake, and the liquid will go down and turn into a gentle cream with berries, which will be on the top of the cake when you turn it over on a plate. Cover the cooled cake with meringue, fry it and serve with delicious berry sauce. Share with friends: 
Time: 1 hour. 50 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Lemon Berry Cakes
- 0.5 tbsp. Sahara
- 3 tbsp. l flour
- 0.5 tbsp. l finely grated lemon zest
- A pinch of salt
- 3 tbsp. l freshly squeezed lemon juice
- 2/3 Art. milk
- 1 large egg, room temperature, separate the yolk from squirrel
- 1 tbsp. assorted fresh or frozen berries, for example raspberries, blueberries or blackberries
Berry sauce
- 3 tbsp. assorted fresh or frozen berries, for example raspberries, blueberries or blackberries
- 3/4 Art. Sahara
- 1 tbsp. l lemon juice
Meringue
- Protein 2 large eggs, room temperature
- 0.5 tsp lemon juice
- 1/3 Art. Sahara
Recipes with similar ingredients: eggs, milk, lemon juice, raspberries, blueberries, blackberries, meringues
Recipe preparation:
- Preheat the oven to 175 ° C. Oil Four Ramekin volume of 150 ml. and sprinkle them with sugar, shaking off the excess. Put them into a large shape (for example, for roast).
- Sprinkle the berries evenly on the bottom of each ramekin.
- Combine sugar, flour, lemon zest and salt. Add lemon juice, milk and egg yolk and beat until smooth. Whisk egg white to a soft peak on a raised corolla; intervene in dough.
- Lay the dough on the ramekina. Pour into a baking dish, in which are ramekiny, boiling water and bake for about 35 minutes before golden color. Cool the cakes for 15 minutes in the water bath, then remove the molds from the water, cool to room temperature temperature and refrigerate for at least 3 hours.
- Berry sauce: put berries, sugar and Bring lemon juice over medium heat to a boil. Keep going cook, stirring occasionally until the berries are soft and the liquid will not evaporate for a third, about 15 minutes. Cool the sauce until room temperature, then refrigerate until filing.
- Meringue: beat egg whites and lemon juice on moderate to low speed mixer until foam and slowly add sugar, increasing speed to maximum and whipping proteins to strong peaks on the raised corollas.
- Take a thin spatula around each chilled lemon cakes and place them on portioned plates. Lay out meringue in a pastry bag with a big star tip and squeeze on top of each cake.
- Fry the meringues with a kitchen burner (or you can put cakes on a baking sheet covered with parchment, set aside on top of the meringues and bake in the oven at a temperature of 230 ° C for 2 minutes) and serve immediately with berry sauce.
