Meringue cake with lemon cream

Name: Meringue cake with lemon cream
Ingredients: Base: 6 eggs 180 g sugar 180 g flour 1 pinch of salt For meringue: 5 egg whites 200 g sugar 3 tablespoons cornstarch 150 g diced Turkish delight 50 g raisins 1 teaspoon rum essence 1 pinch of salt Cre

Dessert - Meringue cake with lemon cream by Valeria F. - Recipia

Meringue Cake with Lemon Cream I made this cake for the first time on New Year's Eve after seeing it on Dia's show. It disappeared quite quickly, not only because it looks good but also because it has quite different textures that go well together: a simple base, a tangy cream, and meringue with Turkish delight and raisins. It's not complicated in technique, but it requires patience when mixing and assembling. The ingredients should be at room temperature to avoid surprises. Quick Info Total Time: about 3-4 hours, including cooling Preparation Time: 1 hour (plus cooling between steps) Baking Time: 1 hour and 25 minutes (base 25 min, meringue 1 hour) Servings: 20 pieces (35x25 cm tray) Difficulty: medium, requires patience in mixing and assembling Recipe Type: occasion cake, suitable for holidays or when you have guests Ingredients Base: 6 eggs 180 g sugar 180 g flour 1 pinch of salt Meringue: 5 egg whites 200 g sugar 3 tablespoons cornstarch 150 g Turkish delight, cut into small cubes 50 g raisins 1 teaspoon rum essence 1 pinch of salt Cream: 5 egg yolks 150 g sugar zest and juice of 1 lemon 1 packet vanilla pudding 350 ml milk 250 g butter (82% fat), at room temperature 1 teaspoon vanilla essence Glaze: 200 g milk chocolate 5-6 tablespoons liquid cream 1 teaspoon butter white chocolate flakes or colored sprinkles for decoration (optional) Preparation Method 1. The Base 1.1 Break the eggs into a large bowl. Add the sugar and a pinch of salt. 1.2 Mix at maximum speed for 15-20 minutes until the mixture triples in volume. 1.3 Sift the flour twice. Gradually incorporate it, spoon by spoon, gently folding from top to bottom with a spatula. Don't rush this part to avoid collapsing the mixture. 1.4 Pour the batter into a 35x25 cm tray lined with baking paper. 1.5 Bake in a preheated oven at 180°C for about 25 minutes, until a toothpick comes out clean. 1.6 Turn off the oven and leave the base inside with the door slightly ajar until it reaches room temperature. Don't take it out immediately to avoid collapsing. 2. The Meringue 2.1 Beat the egg whites with a pinch of salt until a dense foam forms. 2.2 Gradually add the sugar and continue mixing until you get a stiff and glossy meringue. This takes a few good minutes. 2.3 Add the cornstarch and gently mix with the spatula without forcing the mixture. 2.4 Fold in the small cubes of Turkish delight, raisins, and rum essence, mixing gently. 2.5 Pour the meringue into the same tray (wash and line again with clean paper). 2.6 Bake at low heat for 1 hour (approx. 120°C). At the end, the meringue should be firm to the touch but not completely dry. 2.7 After baking, leave it in the oven with the door slightly ajar until it reaches room temperature. It's fragile, so don't handle it while it's hot. 3. The Lemon Cream 3.1 In a bowl, mix the egg yolks with the sugar. 3.2 Add the pudding packet, milk, lemon zest, and juice. Mix well. 3.3 Put the mixture in a heavy-bottomed pot over medium heat. Stir continuously to prevent sticking. 3.4 When the cream thickens, remove from heat and let it cool completely. 3.5 Beat the softened butter for a few minutes until creamy. 3.6 Gradually add the cooled egg mixture, spoon by spoon, then the vanilla essence. Continue mixing until well combined and fluffy. 4. Assembly 4.1 Place the base on a serving platter or clean tray. 4.2 Spread the lemon cream evenly over the base. 4.3 Carefully peel the cooled meringue off the baking paper and place it on top of the cream. Handle with care as it is quite fragile. 4.4 Refrigerate the cake for at least 1 hour to set the layers before glazing. 5. The Glaze 5.1 Place the broken milk chocolate, liquid cream, and butter in a heatproof bowl. 5.2 Melt over a double boiler, stirring continuously until smooth and fluid. 5.3 Pour the glaze over the cake and quickly level it with a spatula. 5.4 Sprinkle white chocolate flakes or colored sprinkles on top if desired. 5.5 Refrigerate the cake for a few hours, ideally overnight, to set the glaze and make slicing easier. Why I Make This Recipe Often I love that it can be prepared in advance and keeps well in the fridge. The layers remain stable, and the base doesn't dry out. The taste is balanced, and the lemon cream cuts through the sweetness of the meringue and glaze. It's a cake that works well when you need to feed a crowd and want something different from the classic layers or buttercream. Tips and Variations Tips Don't rush the mixing stages, especially for the base and meringue. The volume achieved during mixing makes a difference in texture. For the meringue, let the tray cool in the oven; otherwise, it may crack more easily when removed. Use the simplest Turkish delight, not one with a strong rose flavor, so it doesn't overpower the other flavors. Substitutions You can skip the raisins if you don't like them. If you don't have liquid cream for the glaze, sour cream with at least 30% fat works too. Variations You can use a little orange juice in the cream if you want a sweeter taste. The glaze can also be made with dark chocolate for a more pronounced contrast. Serving Ideas It's easier to cut with a knife dipped in hot water and wiped dry. It's suitable for festive platters but also as a dessert with coffee, in smaller portions. Frequently Asked Questions 1. Can the cake be made a day in advance? Yes, it's even better to let it chill overnight to set the layers and slice better. 2. What should I do if the meringue sticks to the baking paper? Gently remove it using a wide knife. If it’s stuck hard, let it cool completely and carefully peel it off. 3. What can I substitute for the Turkish delight in the meringue? If you don't want Turkish delight, you can leave it out or add a little chopped nuts, but the texture won't be the same. 4. My base came out too flat. Why? Most likely, you didn't beat the eggs with the sugar enough, or you mixed the flour too quickly, causing the mixture to deflate. 5. Can I use margarine instead of butter for the cream? You can, but the taste and texture won't be as fine. Nutritional Values Estimate for one serving (1/20 of the tray): approx. 320-350 kcal, 5 g protein, 20 g fat, 35 g carbohydrates. These are just approximate values, considering the sugar, butter, and chocolate in the recipe. The glaze and cream add more fats and calories, while the Turkish delight and sugar increase the carbohydrates. Storage and Reheating Store in the fridge, covered, for up to 4 days. Do not reheat; serve cold or at room temperature. The meringue softens a bit over time, but the cake remains stable. I do not recommend freezing, as the texture of the meringue and cream changes.

Meringue cake with lemon cream

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