Meringue cake with lemon cream and nuts

10 servings

60 minutes

Meringue cake with lemon cream and nuts is a refined delicacy from European cuisine, embodying tenderness and harmony of flavors. Crispy meringue layers combine with rich lemon cream, bringing freshness and a light tanginess. Nuts complement this flavor symphony by adding pleasant texture and deep aroma. This cake is perfect for festive gatherings as well as cozy home tea times. Its delicate balance between sweetness, citrus notes, and nutty accents makes it truly unforgettable. The cooled dessert soaked in cream acquires special tenderness, while the combination of layers turns it into a true culinary masterpiece.

Energy value per serving

• Calories: 528.2
• Proteins: 9.8g
• Fats: 32g
• Carbohydrates: 50.2g

Ingredients

• Butter: 150 g
• Sugar: 350 g
• Chicken egg: 7 pc
• Wheat flour: 1 glass
• Baking powder: 2 tsp
• Milk: 0.5 glass
• Ground almonds: 100 g
• Lemon: 1 pc
• Lemon juice: 4 tbsp
• Cream 35%: 1 glass

Cooking steps

1. Beat 150 g of soft butter with 0.5 cup of sugar.

   Required ingredients:

   • Butter: 150 g
   • Sugar: 350 g

2. Since I usually use baking butter, which is quite strong, I slightly melt it.

3. Separate the whites and yolks of 3 eggs.

   Required ingredients:

   • Chicken egg: 7 pieces

4. Add 3 yolks to the mixture.

   Required ingredients:

   • Chicken egg: 7 pieces

5. Mix the dry ingredients: flour + baking powder and gradually add to the mixture while stirring, diluting with milk.

   Required ingredients:

   • Wheat flour: 1 glass
   • Baking powder: 2 teaspoons
   • Milk: 0.5 glass

6. Mix everything thoroughly or beat on low speed.

7. Spread the dough on paper in a rectangular shape (mine is 31x22).

8. Whip 3 egg whites with 150 g of sugar.

   Required ingredients:

   • Chicken egg: 7 pieces
   • Sugar: 350 g

9. Add ground nuts, mix well, and spread the mixture over the dough.

   Required ingredients:

   • Ground almonds: 100 g

10. Bake on the lowest rack of the oven for about 30 minutes at 180 degrees. Cool down.

11. In a thick-bottomed pot, mix 4 egg yolks, 100 g of sugar, lemon juice, and finely chopped lemon zest.

    Required ingredients:

    • Chicken egg: 7 pieces
    • Sugar: 350 g
    • Lemon: 1 piece
    • Lemon juice: 4 tablespoons

12. Heat on low flame, stirring until the cream thickens, about 7-10 minutes.

13. Cool down.

14. Whip the cream and add it to the mixture. Stir.

    Required ingredients:

    • Cream 35%: 1 glass

15. Cut the cake in half lengthwise.

16. Place the bottom part on a plate, cover it thickly with cream, and top it with the upper part.

17. Leave in the refrigerator for a few hours.