Meringue cake with lemon cream
Egg white cake with lemon cream – a quick and elegant dessert, perfect for any occasion, especially after a hearty meal. This cake brings a perfect balance between sweet and sour, and its airy texture will delight any sweet tooth. Whether you have leftover egg whites in the freezer or simply want a light cake, this recipe is ideal. Preparation time: 30 minutes Baking time: 25-30 minutes Total time: 1 hour Number of servings: 12 Ingredients: *For the base:* - 8 egg whites (at room temperature) - 8 tablespoons sugar - 4 tablespoons oil (preferably sunflower or rapeseed oil) - 8 tablespoons flour (sifted) - 1 packet vanilla sugar - Grated zest of one lemon *For the cream:* - 600 ml milk (preferably whole for a richer cream) - 4 tablespoons flour - 2 tablespoons cornstarch (for a smoother texture) - 5 tablespoons sugar - Grated zest of one lemon - Juice of one lemon (to taste) - 250 g butter (at room temperature) *For the syrup:* - 250 ml water - 2 tablespoons sugar - Lemon juice (to taste) *For decoration:* - 15 ladyfingers - 30 g chocolate (grated for an elegant look) Step-by-step preparation: 1. Preparing the base: Start by separating the egg whites from the yolks, ensuring no traces of yolk remain in the egg whites. They should be at room temperature for better whipping. In a large bowl, add a pinch of salt to the egg whites and start mixing with a mixer on medium speed until frothy. Then, gradually add the sugar, continuing to mix until the mixture becomes firm but not dry, with a consistency similar to thick cream. 2. Adding wet ingredients: Once the egg whites are ready, carefully incorporate the oil, vanilla sugar, and grated lemon zest. It’s important to mix gently using a spatula to avoid losing air from the egg whites. 3. Incorporating the flour: Sift the flour over the mixture and again mix gently by folding to achieve an airy batter. 4. Baking the base: Pour the mixture into a baking tray lined with parchment paper. Place the tray in the preheated oven at 180°C. Bake for 25-30 minutes, or until the base turns golden and passes the toothpick test. Once baked, remove the tray from the oven and let the base cool completely. 5. Preparing the syrup: In a small pot, bring the water and sugar to a boil. Stir until the sugar dissolves, then, after a few boils, add lemon juice to taste. Let the syrup cool. 6. Cream: In a double-bottomed pot, heat the milk with the sugar, stirring occasionally. In a cup, mix the flour with the cornstarch and add a little cold milk to form a smooth paste. Once the milk is warm, pour the flour and cornstarch mixture into it. Continuously whisk until the cream thickens and comes to a few boils. Once ready, remove the cream from heat and let it cool. When cool, add the grated lemon zest and lemon juice to taste, mixing well. 7. Butter: Beat the butter at room temperature with a mixer until fluffy. Gradually add the cooled cream, continuing to mix until everything is well incorporated and smooth. 8. Assembling the cake: In the tray where the base was baked, place the cooled base. Pour half of the lemon cream over the egg white base, then layer with soaked ladyfingers in the lemon syrup. Cover with the remaining cream and decorate with grated chocolate. 9. Cooling: Let the cake chill for at least 2 hours before serving. This will allow the flavors to meld perfectly. Serving suggestions: The cake can be served with a berry sauce or a scoop of ice cream, which will add a pleasant contrast of temperature and flavor. Additionally, a cup of herbal tea or fresh lemonade pairs wonderfully with this sweet-sour dessert. Tips and variations: - For an even more intense flavor, you can add a few drops of vanilla essence to the lemon cream. - You can replace lemon with orange for a different flavored variant. - If you want an even richer cake, you can add a bit of cocoa to the lemon cream for an interesting contrast. Nutritional information: This cake is rich in protein due to the egg whites and contains healthy fats from the butter. Each serving contains approximately 230 calories, making it a relatively light choice for a dessert. Frequently asked questions: 1. Can I use the leftover yolks from this recipe? - Sure, you can use the yolks to make mayonnaise or vanilla cream. 2. How can I store the cake? - It’s best to store the cake in the fridge, covered with plastic wrap, to prevent drying out. 3. Can I use another type of oil? - Yes, you can use olive oil or another vegetable oil, but make sure it doesn’t have a strong flavor that could affect the cake’s taste. This egg white cake with lemon cream is not only delicious but also a true pleasure to prepare. It brings a touch of freshness and a light texture, perfect for ending a hearty meal. So, get ready to impress your guests or simply indulge yourself with this delicacy. Enjoy!
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