The lemon meringue cake is prepared with a soft lemon sponge cake and stuffed with lemon curd, lemon curd chantilly and delicious drops of Italian meringue. I love lemon flavor for cakes because lemon really helps balance out the flavors. The freshness helps breakup the sweetness of the cake. To add the most amount of freshness to this recipe, I prepare lemon sponge cake by master I. Massari.
For the preparation of Italian meringue there is no need to worry about raw eggs because the egg whites are mixed with a hot sugar syrup that cooks the egg whites instantly. The recipe for Italian meringue is by master I. Massari.
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- Cooking methodOven
Lemon sponge cake
- 3 geggs
- 3/4 cupsugar
- 5 cupsyolks
- 2 tablespoonsbutter
- 11/2 cupflour
- 1/2 cuppotato starch
- 1 tablespoonlemon (grated zest)
- 3/4 cupsugar
- 3lemon (juice and zest)
- 1 tablespooncornstarch
- 4 tablespoonswater
Lemon curd chantilly
- 3/4 cupwhipping cream
- 3 tablespoonslemon curd
- 90 gwater
- 90 gsugar
- 100 gegg whites
- 2 tablespoonssugar
- 1 cupwater
- 5 tablespoonslimoncello (or another lemon liquer)
- meringue (drops)
Lemon sponge cake
Preheat the oven to 180 ° C and grease a 20 cm cake tin.
Beat the eggs with an electric mixer together with the sugar, salt and flavorings.
After 15 minutes, combine the sifted flour with the starch a little at a time by hand with a spatula, with movements from bottom to top.
Pour the mixture into the previously greased and floured mold.
Baking for 20-25 minutes, do the toothpick test.
Turn out the hot sponge cake and leave to cool on a wire rack.
Grate the lemon zest in a saucepan.
Squeeze the juice and pour it into the saucepan with the grated zest.
In a bowl, beat the eggs with the sugar and cornstarch.
Add the water to the lemon juice and add the eggs as well.
Cook on the stove at 84 ° C, or until the cream veils over the back of a spoon.
Remove from the heat, add the butter and mix well.
Pour into a container, cover with contact film and let cool.
Whip the cold cream in a stand mixer or with an electric mixer.
Take 3 tablespoons from the cold lemon curd and add it to the cream, stirring gently with a whisk and keep in the fridge.
Cook the first dose of sugar with water at 121 ° C.
In a bowl or in a stand mixer, pour the egg white.
When the syrup is at 110 ° C, start working the sugar and egg white at low speed.
As soon as the egg white begins to foam, pour in the syrup and whip at high speed until cool.
The meringue is ready when, raising the whips, it remains suspended without falling.
Mix the water with the limoncello and set aside in the fridge.
To assemble the cake
Wet the base with the limoncello syrup.
Put the creams in three sac à poche with different tip jets.
Form many small tufts on the base of sponge cake.
Flame only the meringue with a kitchen torch.
Decorate with the meringue drops and lemon slices.
Allow the cake to set for a few hours in the fridge before cutting and serving the cake.
For the Italian meringue make sure the mixer bowl is SUPER clean when making meringue. I recommend washing the bowl and mounting the accessory degreasing soap and the egg whites must be clean, without any traces of yolk.
For the sponge cake, the eggs must be at room temperature.