This is a top-shelf cake. There is a layer of excellent lemon cream (curd) on the buttery, shortcrust base, and a tall, light Italian meringue on top. This cake is delicious. Moreover, it is very popular all over the world.
I made them in a rectangular tin, but you can bake them in a round cake tin. After all, it is a tart.
If you like thin bases, you can use 3/4 of the ingredients for shortcrust pastry. You will find the exact recipe below.
The ingredients for making Italian meringue should be weighed. You will also need a thermometer, which can be purchased at any household goods store or online.
You will definitely find it useful in the kitchen and on other occasions.
Be sure to try this recipe. The cake is amazing! And write in the comments how you liked it.
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PASTRY PASTRY: 27cm x 23cm
250 g butter
180 g of powdered sugar
4 large egg yolks (80 g)
400 g of wheat flour (type 450 in Poland)
10 g baking powder
grated zest from 1 lemon
pinch of salt
Baking paper and dry peas or beans.
You can use a round tart tin: diameter 28 cm.
Bake for 25 minutes at 180°C on the middle level of the oven plus another 10-15 minutes. We observe the dough. Every oven is different.
Ingredients for thin dough, i.e. 3/4 of the ones I used. If you like thin bottoms.
300 g of flour
185 g of butter
135 g of powdered sugar
We will use 3 yolks (60g) of the egg white for the meringue
8 g baking powder
LEMON CREAM:
130 g lemon juice (2-3 organic lemons)
150 g butter
3 eggs and 1 yolk (we will use the egg white for meringue)
5 g of weighed gelatin leaves
cold water to soak the gelatin
6 g grated lemon peel (3 organic lemons)
ITALIAN MERINGUE (Meringa italiana)
60 g of water
250 g of sugar
Hot syrup 119 °- 121 ° C
50 g of sugar
150 g of pure proteins at room temperature
We will need a kitchen thermometer.
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#tart, #lemon cream, #bezawloska, #crostata, #curd, #recipe, #inthe kitchenewywturnie,
Негізгі бет Cake with lemon cream and Italian meringue. It tastes divine! Step by step recipe.
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