Merengue cake without baking

12 servings
1 days 2 hours


1. First, we will cook lemon kurd: - carefully my lemon warm water. You can use a rigid part of the sponge. Since the recipe will require zest, you need to wash off all harmful substances that citrus fruits are usually treated with so that they are better stored. When the lemon is washed, wet its surface with a napkin, after which we clean the zest with a thin layer - only the yellow part; - transfer the zest into a bowl, pour sugar sand to it and rub everything together with a tablespoon. Let the mixture stand for so 30 minutes; - we break the egg into a small saucepan, send the yolk there, beat them slightly with a whisk. Then we put zest with sugar and corn starch to the eggs, mix the contents of the pan until smooth; - squeeze the juice from the lemon and add it to the rest of the ingredients. Juice needs 70 ml. Mix everything well again; - put the pan on a minimum heat and bring to a boil with constant stirring, then remove the pan from the heat. It is necessary that all sugar crystals dissolve, and the Kurd thickens; - put a pinch of salt in a saucepan, lay out the butter, thoroughly interfere and remove the Kurd in the refrigerator for 12 hours. For the pie, we need 280 gr of lemon kurda.

2. We prepare the cake: - we grease the split shape with a diameter of 20 cm and 6 cm deep with a piece of butter. The shape can be taken in a different size, but this is what will be ideal for a cake. We line the bottom and side walls of the mold with baking paper so that the paper protrudes 3 cm beyond the upper edge of the mold; - transfer the cookies into a bowl and knead them into crumbs, after which we fill a quarter of the crumbs to decorate the finished cake, and add butter to the rest. Mix the cookies thoroughly with butter, then put the mixture on the bottom of the mold, we level and remove the uniform in the refrigerator for 10 minutes; - now we put them in a separate bowl of meringue and knead them in large crumbs; - we place half of the ice cream in a large container, add meringue and half a lemon kurd to it, mix well and put the mixture on a cookie base, level the top with a spatula, sprinkle the cookies with the left crumbs, tighten the shape with cling film, cover the top with a layer of foil and remove it for the night (for 12 hours) in the freezer; - transfer the remaining ice cream into a suitable bowl, put the remaining lemon kurd to it, mix until homogeneous. After that, put the mixture in a container and also put it in the freezer at night.

3. The night has passed - we move on to the final stage: - we remove the cake from the freezer, let it stand at room temperature for 5 minutes, then remove the foil and cling film. We release the cake from the mold, transfer it to a beautiful wide dish; - we decorate the cake on top with ice cream from the container, putting balls on the surface of the cake; - now we place merengue beautifully on ice cream, sprinkle everything with silver sprinkles and sprinkle the last touch with powdered sugar.

4. We immediately serve the finished cake to the table until the ice cream has melted!