Lemon meringue cake

I rarely make one cake twice, except caramel almond pavlova, everybody loves this cake. My hubby had a birthday recently so I decided to make something different. Without chocolate. Sweet and sour. Delicious. Do you dare try something different?

IMG_4771

“Perfect lemon meringue cake”
-serves 10-12 dear people-

Ingredients
For meringue:
5 egg whites
250g granulated sugar
10g vanilla sugar
1tbs starch
pinch of salt

For lemon curd cream:
1/2 cup/125ml freshly squeezed lemon juice
1/2 cup/100g sugar
6tbs/about 80g unsalted butter
2 big whole eggs
2 big egg yolks
grated lemon zest
500g mascarpone

For whipped cream:
300ml cream
vanilla (bean or extract)

Instructions:

How to make perfect meringue:
Preheat the oven to 140°C/284°F.
Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks. With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer up to the highest setting and whisk for 5 minutes and add starch. Wisk until the meringue is white, glossy and smooth, about 2 minutes. If you don’t have starch, add vinegar instead. It’s good to leave egg whites on room temperature for couple of hours prior whisking.

Line two baking trays with baking paper. Divide the meringue mixture with pastry bag, using gentle, even pressure, squeeze out a dollop of icing or meringue, lifting the bag as you do so. If you don’t want to form pretty starlike shapes just divide mixture evenly between baking papers and shape each blob into a circle about 24 cm in diameter. Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.

How to make easy lemon curd:
In a medium saucepan, whisk together butter cubes with sugar until nice and smooth, gradually add egg by egg and then the egg yolks. Now pour in the lemon juice and whisk for few more minutes. Set the soucepan over low heat, whisking constantly. After few minutes add grated lemon zest and increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk. With this method you don’t have to press the curd through the strainer. You will need about 1/4 cup of cooled lemon curd for this recipe. Store the leftovers in the refrigerator, it will keep for up to one week. You can use it as a spread on toasts of fill delicious crostata. Anyway, add desired amount of lemon curd into mascarpone and whisk until you get nice creamy texture. If you like sour taste  you can always put more lemon curd like I did but most people will be satisfied with ratio 1/4 cup:500g mascarpone.

How to make vanilla whipped cream:
Simply whisk cream with vanilla seeds from 1 fresh soft vanilla pod. No sugar needed.

Gently spread lemon curd mascarpone cream over meringue and then whipped cream. Finish with second circle of meringue. Serve with caramelised almonds. Yummy!

IMG_4770

 

Attachment-1

Odvažna limun pavlova torta

Rijetko radim jednu tortu dva puta. Osim karamel torte sa bademima koja je bila jako često na stolu jer je postala omiljena obiteljska torta. Obzirom da mi je mužić nedavno imao rođendan odlučila sam isprobati potpuno drugačiju tortu. Odvažnu slatko kiselu kombinaciju koja će zagolicati vaša nepca.

FullSizeRender

“Limun pavlova”
-za 10-12 dragih ljudi-

Beze kore:
250g Šećera u prahu Dolcela
5 velikih bjelanjaka
1 žlica Gussnel (gustin)
1 Vanilin šećer
prstohvat soli

Lemon curd mascarpone krema:
3 limuna
2 jaja
2 žutanjka
1 šalica šećera
naribana korica limuna
500g Mascarponea

Šlag:
300ml slatko vrhnje
Aroma vanilije

Ne treba vam kalup već samo dva papira za pečenje na kojima ćete prethodno iscrtati olovkom krugove promjera približno 24cm. Ne brinite ako nemate šestar, poslužit će poklopac neke padele, kalup torte, a ukoliko imate mirnu ruku možete po izboru nacrtati naprimjer oblik srca.
Zagrijte pećnicu na 140 stupnjeva. Beze kore peku se sat vremena u ventilatorskoj pećnici, ako ne posjedujete istu obavezno pecite jednu po jednu koru.
Istucite šlag od 5 bjelanjaka i prstohvat soli, a kad se učvrsti dodajte pomalo šećer u prahu, a pri kraju žličicu gustina i malo arome vanilije. Ukoliko nemate gustin možete ga zamjeniti žlicom octa. Isto tako super ispadne sa običnim kristal šećerom, jedino što ćete trebati malo duže mješati da se otopi u cjelosti. Uzmite žlicu pa zagladite smjesu unutar iscrtanih krugova. Bitno je da debljina snijega od bjelanjaka bude cca 1.5 cm. Ukoliko imate volje uzmite slastičarsku vrećicu pa istisnite snijeg u obliku puslica. Još nešto, papir za pečenje okrenite da se olovka ne ocrta na snijeg od bjenjaka! Kad se osuše bit će jako hrskave izvana, a sočne iznutra pa ih ostavite da se potpuno ohlade. Treba ih oprezno skinuti sa papira da ne puknu. Naravno nije problem ukoliko malo popucaju. Dobro je prije mješanja bjelanjke ostaviti na sobnoj temperaturi.

Pripremite lemon curd. Postoji jako puno načina izrade, svaki puta probam neki, ovaj puta prema ovom receptu. Ne zahtjeva kuhanje na pari niti procjeđivanje kroz sito. Ispadne odlično.
Istucite mascarpone te dodajte ovisno o željenom okusu lemon curd. Ja sam stavila prilično puno pa je torta bila prilično kiselkasta, mislim da bi okus većine zadovoljilo da se stavi 1/4 lemon curda na 500g mascarponea.

Istucite šlag sa vanilijom.

Složite tortu tako da oprezno premažete jednu beze koru prvo sa kremom od mascarpone i lemon curda, a potom sa šlagom. Prekrijte sa drugom beze torom.

Ukrasite po želji, ja često poslužim uz prefine karamelizirane bademe koje svi vole grickati.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s