Meringue Cake with Lemon Cream — step-by-step recipe with photos
A truly delicious cake — very light and airy, built on meringue layers with a crispy top. Meringue layers are made from egg whites whipped with sugar; this type
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kamelena.com.
Cooking tools:
- Kitchen scale
- Blender
- Fine-mesh sieve
- Piping bag
- Hand mixer
- Mixing bowl
- Baking sheet
- Parchment paper
- Pencil
- Plate
- Oven
- Stove
- Saucepan
- Spoon
- Spatula
- Grater
- Kitchen shears
Ingredients
- 6 egg whites
- 250 g powdered sugar
- 1 tbsp natural vinegar 6% (or lemon juice)
- 1 tbsp cornstarch (leveled)
- pinch of salt
- 300 g heavy cream 30–36%
- 70 g smooth, soft, non-sour cottage cheese (or mascarpone)
- 70 ml lemon juice + zest (1 lemon)
- 70 g sugar
- 30 g butter
- 3 egg yolks
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