This wonderful cake has four distinct layers thanks to the meringue: custard, cream, sponge cake, and meringue.
*ingredients:
°125g butter. °4 medium eggs.
°2 organic lemon (yellow).
150g sugar, granulated
°115 g flour.
50 cl milk.
°1 tablespoon(s) orange blossom water +Meringue preparation
1 egg white
°75 grams powdered sugar +for decoration °One organic lime flavor
- Get Ready:
- Preheat the oven to 160°F/th. 5-6. Melt the butter in a saucepan. Separate the egg whites from the yolks and place the whites in a separate bowl. Grate the zest, then squeeze the lemon. Whisk the yolks with the sugar and peel in a salad bowl. Melted butter, flour, blossom water, milk, and lemon juice should be added in this order, and thoroughly mixed with a mixer. Make a stiff ice with the egg whites.
- Using a spoon, gently blend the snow whites in batches (the preparation should not be too foamy or the sponge cake will become thick). When cooking, leave pieces of egg white on the surface to produce the crust.
- Pour this mixture into a silicone mold with a 24 cm diameter. 1 hour in the oven. Allow to cool before placing in the refrigerator for at least 5 hours.
4- Make the meringue before serving by beating the egg whites until stiff. When it begins to bubble, gradually add the powdered sugar. Place the meringues in a pastry bag and use them to adorn the cake. Brown by lamplight or grill for a few minutes. Serve with the lemon grated on top of the meringue.
Enjoy!
