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Glass 250 ml
28 cm cake tin
Ingredients:
Meringue:
4 egg whites (from cream)
pinch of salt
1 cup of sugar
Beat the egg whites until stiff, gradually adding sugar
1 flat tablespoon of potato flour
1 teaspoon of lemon juice
Beat for a while
On baking paper, trace the cake tin in which you will bake the shortcrust pastry and put the meringue.
Place in the oven preheated to 160 degrees (fan-forced) and immediately reduce the temperature to 90 degrees. Dry the meringue for 2 hours
Shortbread:
2 cups of wheat flour
5 flat tablespoons of powdered sugar
2 cold yolks
1 stick of cold butter (200g)
1 tablespoon of sour cream
Knead the ingredients
Place the dough on the bottom of a 28 cm cake tin. Prick with a fork. Put it in the fridge to chill the dough well (it should be hard). After this time, bake for about 20 minutes without convection, using the top-down heater, in an oven preheated to 180 degrees, on the 2nd level from the bottom.
Cream:
juice and grated zest of 5 lemons
4 yolks
4 whole eggs
1.5 cups of sugar
Mix well with a whisk
2 flat tablespoons of potato flour
Heat, stirring constantly, until the mixture thickens
Remove from the heat and add 2 tablespoons of butter. Stir until the butter melts
Spread the cooled cream onto the cooled cake, leaving about 3 tablespoons for decoration
Place in the fridge for 30 minutes
Place the meringue on the cream and decorate with the remaining cream. Place the meringue on the cream and decorate with the remaining cream.
Music: You Tube Library - Exhale - Jeremy Blake