meringue Base
4 äggvitor
2 cup granulated sugar
1 tablespoons cornstarch
1 tsp vinegar 12 %
lemon curd
3 lemons
as 4 cup granulated sugar
150 g butter
6 eggs
Water
Garnering
3 cup cream, whipped
fresh berries (jordgubbar, raspberries, blueberries)
mandel, flagad, roasted Mande
Do this
1. meringue Base
Preheat the oven to 140 grader. Beat egg whites to quite rigid foams.
- Stir in the sugar and continue whisking until the mixture becomes glossy and can shape into peaks with whisk.
- Add the corn flour and vinegar, stir well.
- Scoop out the batter in a greased and floured baking sheet significantly in as smooth a circle as possible.
- Grädda i cirka 1 timme och 15 minutes. Turn off the heat and let the cake bottom left in the oven at least a few hours or overnight. It is also possible to store it on another dry place.
- Lemon curd
Wash the lemons to lemoncurden carefully. Squeeze out the juice and grate the zest from two of them nicely. - Pour the sugar in a small stainless steel pot and add lemon rind.
- Mix the juice from all the lemons with soft touched butter. Stir in lemon butter in the pan.
- Beat the eggs lightly, pour them into the saucepan and stir, preferably with a wooden spoon.
- Boil water in a large saucepan. Put the small pan in the simmering water (water bath).
- . Let the cream to simmer on low heat until it thickens. Stir constantly! Place the cream aside and let cool.
Add the cake bottom of a barrel, wide on a layer lemon curd and then whipped cream.
Garnish with the fancy small berries. voila!