Lemon Cake
Ingredients
- For the pastry
- 150 grams Pastry flour
- 100 grams grated Hazelnuts
- 1 packet Vanilla sugar
- 1 egg yolk
- 1 pinch salt
- 100 grams butter
- Legume (for blind baking)
- Fat (for the pan)
- For the cream
- 5 egg yolks
- 3 egg whites
- 1 Tbsp cornstarch
- 5 Tbsps Whipped cream
- 100 grams powdered sugar
- 100 milliliters lemon juice
- 1 tsp grated Lemon peel
- For the topping
- 2 egg whites
- 100 grams powdered sugar
- 1 tsp grated Lemon peel
- 1 organic Lime
Preparation steps
For the pastry: Combine all ingredients and knead quickly into a smooth pastry, shape into a ball, wrap in foil and refrigerate for 1 hour. Roll out pastry and line greased pie pan with it, making an edge all around. Cover with baking paper and weigh down with legumes. Bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Take out of the oven and remove legumes and paper, let cool.
For the cream: Whisk egg yolks with cornstarch, cream and 50 grams (approximately 1.7 ounces) of powdered sugar over hot water bath until fluffy. Add lemon juice and zest. Beat egg whites until stiff and gradually add remaining powdered sugar to them, beating constantly. Fold into egg yolk mixture and spread cream onto pastry. Bake in preheated oven at 150°C (approximately 300°F) for about 25 minutes.
For the topping: Beat egg whites until very stiff, gradually add powdered sugar. Add lemon zest carefully. Arrange meringue on top of cake decoraively and brown lightly in preheated oven at 250°C (approximately 475°F). Remove from the oven and cool, decorate with lime slices and serve.
