John Myers
Contents
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Ingredients
- 100 g Margarine
- 100 g Sugar
- 4 Pc. Egg yolks
- 1 packet Vanilla sugar
- 125 g Flour
- 1 Teaspoon (level) Baking powder
- 4 Pc. Egg whites
- 200 g Sugar
- 2 Pc. Grated lemon peel
- 100 g Ground hazelnuts
- 2 tablespoon Flaked almonds
- 90 ml Lemon juice, fresh, about 2 pieces.
- 40 ml Water
- 125 g Sugar
- 3 Teaspoon, go. Food starch
- 600 ml Cream 30% fat
- 1 packet Vanilla sugar
Instructions
- Stir the sugar and margarine until foamy, add the egg yolks. Mix and add flour and baking powder. Clamp a sheet of baking paper in the bottom of a springform pan (otherwise it will stick) and spread the dough on top. Bake at 180 ° C for about 20 minutes.
- Tuck a sheet of baking paper into the bottom of a springform pan (otherwise it sticks forever!) Spread the meringue on top and sprinkle with flaked almonds. Bake at 140 ° C for about 25 minutes. It mustn't turn brown. Cut into 12 pieces while still warm, otherwise everything will break apart later. Remove from the paper immediately and let cool on the almond side.
- Make a thick pudding out of lemon juice, water, sugar and cornstarch. Beat the cream with the vanilla sugar until stiff. You are welcome to add a cream stiffener when it is for the next day.
- Assemble the cake: Place the base on a cake plate, put a cake ring around it and spread the lemon cream on it very smoothly. Remove the ring. Place the 12 meringue pieces on the lemon cream. I always press them in a fan shape at an angle like a wind turbine. Finally dust with powdered sugar.
Nutrition
Serving: 100gCalories: 390kcalCarbohydrates: 39.4gProtein: 3.6gFat: 24.4g
