A classic, delicate combination of airy vanilla biscuit and fragrant lemon cream, decorated with viscous and crispy meringue. Making this cake will require a little patience and some kitchen burner handling skills. Dessert is obtained very beautiful and interesting in the combination of textures and tastes. Perfect for a festive table. Share with friends: 
Time: 3 hours. 50 minutes Difficulty: medium Servings: 8 – 10 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cake
- Basic vanilla biscuit, recipe attached, bake and cool
Lemon Kurd
- 3/4 Art. Sahara
- 6 large egg yolks
- 1/3 Art. freshly squeezed lemon juice
- 1 tbsp. l grated lemon zest
- 1 tbsp. l plus 1 tsp corn starch
- A pinch of salt
- 6 tbsp. l cold butter, cut into small pieces
Meringue
- 4 large egg whites
- 1 tbsp. Sahara
- Pinch of Tartar
- 0.5 tsp vanilla extract
Basic Vanilla Sponge Cake
- 220 gr butter, room temperature, and optional for greasing molds
- 3 tbsp. premium flour, and optionally for sprinkling of forms
- 1 tbsp. l baking powder
- 0.5 tsp salt
- 1.5 tbsp. Sahara
- 4 large eggs, room temperature
- 1 tbsp. l vanilla extract
- 3/4 Art. butter cream 33%
Recipes with similar ingredients: premium flour, eggs, cream, tartar, starch, lemon juice, cream, meringue
Recipe preparation:
- Cooking Lemon Kurd. In a small saucepan on with moderate heat, whisk sugar, egg yolks, lemon juice, lemon zest, corn starch and salt; melt, stirring occasionally, until the sugar dissolves. Continue cooking for about 10 minutes, stirring constantly until cream do not thicken. In lots of pieces, mix the creamy butter until it has completely melted, then strain the cream through fine-mesh sieve in a bowl. Press the cling film directly to the surface of the cream, and leave to freeze in the refrigerator as at least 2 hours
- Cooking meringues. Set over a pot with weak boiling water on the scratch bowl to make a steam bath (the bowl should not touch the surface of the water), and beat in egg whites with sugar until the mixture heats up and sugar will dissolve, about 3-4 minutes Remove the bowl from the pan; add tartar with vanilla and beat with a mixer on moderately high speed to form hard glossy peaks, about 6-8 minutes
- Assembling the cake. Put 1 cake on the dish; from above distribute the lemon cream, leaving 1 cm indentation at the edges. Cover with a second cake and gently press down. Using a spoon cover the meringue cake using the back of the spoon to create intricate ledges. Brown meringues with kitchen gas burners. Serve immediately or store in the refrigerator for up to 1 day.
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Basic Vanilla Sponge Cake
Preheat the oven to 175 ° C. Butter 2 round 23 cm baking dishes and cover them with parchment; grease butter parchment and sprinkle with flour, shake off excess. AT bowl with a whisk mix until smooth 3 tbsp. flour, baking powder dough and salt. In a large bowl with a mixer at a moderately high whisk speed 220 g. butter with sugar until white, about 3 min Reduce mixer speed to medium; mix the eggs one at a time, if necessary, cleaning the walls of the bowl with a spatula. Stir in the vanilla (the mixture may look a little stratified). a measuring cup for liquids mix 0.5 tbsp. water with cream. Behind three times, mix the flour mixture in a mixture with butter, alternating it with cream mixed with water, starting and ending with flour and mix until smooth. Place the dough in prepared forms. Bake for 25-30 minutes until the top becomes slightly golden, and the central part after pressing will be come back. Relocate to grill and let stand for 10 minutes., then go with a knife along the edge of the forms and shift cakes on the wire rack to cool completely. Remove the parchment. If desired, trim the tops of the cakes with a long knife with cloves, to make them even.
