This cake looks almost magical. Thanks to a transparent lemon layer, it looks like the meringue is floating above the cake base. A great trick that tastes good too. This transparent lemon cake with a frothy meringue topping is definitely an eye catcher.
Servings: 5-6
Preparation time: 90 min
Cooking time: 12 hours
Difficulty level: moderate
For this you need:
For the dough:
- 330 g flour (type 405)
- 180 g cold butter
- 150 g powdered sugar
- 1 egg (60 g)
- 60 g almond flour
- dried peas or lentils for blind baking
For the clear layer:
- 4 lemons
- 800 ml of water
- 120 g of sugar
- 36 g gelatin powder
For the meringue:
- 120 g fine sugar
- 3 egg whites (approx. 100 g)
- 1 pinch of salt
- 60 g powdered sugar
Also:
That is how it goes:
1. Knead all the dough ingredients together, then wrap the dough in cling film and put it in the fridge for at least an hour. Then roll it out round (approx. 0.5 cm thick) and place it in a tart pan. Use a knife to cut off the protruding dough.
2. Place baking paper on the dough and fill the tart pan with peas or lentils for blind baking. Put the pan in the oven at 180 ° C top and bottom heat for 45 minutes. Let the tart cool completely after baking. Then remove the peas or lentils and parchment paper.
3. First stir the gelatine with approx. 10 tablespoons of cold water and let it swell for approx. 10 minutes. Squeeze the juice from the lemons into a saucepan with water and boil everything together with sugar once. Then let the mixture cool down to around 60 ° C. Now add the gelatin and carefully stir everything together. Pour everything through a fine cloth again and let it cool down to about 30 ° C. When this temperature is reached, pour the liquid into the cooled tart base. Put everything in the refrigerator for at least 6 to 8 hours (preferably overnight).
Tip: You can also replace the lemon with 3-4 tablespoons of ascorbic acid to make the layer even clearer.
4. For the meringue, beat the egg white and salt until stiff. Let the sugar trickle in as you stir. Then sieve the powdered sugar and cornstarch into the egg white mixture and fold everything in.
Tip: Mix in 1 teaspoon of cornstarch.
5. Spread the meringue on the firm, clear layer in the tart.
6. Carefully burn the egg whites with a bunsen burner so that brown tips emerge.
Doesn’t that look great, how the meringue seems to float above the cake base? In any case, another recipe to show off that the guests will surely remember for a long time.
You can find another adorable cake here: Jello cake red and white!
