Lemon merengue cake

10 servings
3 hours


1. Turn on the oven 180 degrees Celsius.

2. Make the cake dough. To do this, beat the soft butter (remove from the refrigerator in advance) with a mixer or blender with a special nozzle with powdered sugar until fluffy. Sieve wheat flour and baking powder into a separate container through a fine sieve. Then, driving one egg into the mass of oil and adding a little sifted flour, continue to beat the dough with a mixer at medium rpm until all the eggs and flour are introduced into the dough. Next, pour lemon juice, soy milk (can be replaced with almond) and put lemon zest. Beat everything well again with a mixer. Grind the almonds in a blender and add to the dough, stir everything again with a spoon, evenly distributing the pieces of nuts over the dough. Take a round baking tin with a diameter of 20-22 cm and put a circle of parchment paper on its bottom. Then pour the dough into the tin and put to bake in the preheated oven for an hour or a little more. Check the readiness of the bark using a toothpick.

3. Cook lemon cake cream. To do this, put the butter in a medium saucepan and melt it over low heat. Then add the icing sugar, lemon zest and lemon juice. Mix all the ingredients together and continue to cook the mixture until all the ingredients are mixed together. Next, remove the pan from the stove and strain the resulting mixture through a sieve until smooth. Pour it into a saucepan again and put it on a minimum heat. Break the eggs into a separate bowl, add yolks and corn flour there. Beat everything until smooth. Pour the egg mixture into the pan a little, constantly interfering with the contents of the pan so that the eggs do not curl. Continue to simmer the cream, constantly interfering with it until it is thick. Then remove the pan from the fire.

4. To make the meringue, mix the egg whites with powdered sugar and use a mixer to beat this mixture at high speed to a shiny, thick white masse.

5. Carefully remove the finished biscuit from the baking tin, cool and use a sharp bread knife to cut it into three equal cakes.

6. Put the cake together. Lemon cream is divided into 2 equal parts, and meringue into 3 parts. Spread the bottom two cakes, first with lemon cream, and then lay a layer of meringue on top. Transfer the remaining part of the meringue to a kulek with a special nozzle and use it to place drops over the entire surface of the upper bark. Using a cooking burner, burn the top layer of the cake so that the meringue drops darken a little. Put the finished lemon cake with merengue in the refrigerator for an hour or a little more in order to soak better. Then you can serve it to the table. It's delicious! Good appetite!