September 9th, 2008

Recipe from the lemon cake for Denise :-)

I was long to answer, cause I add to traduce it!
For the cake:
-150g caster sugar
-70g of flour
-50g of potato starch
-4 eggs
-10g of butter
-a spice of salt
For the lemon cream:
-180g of caster sugar
-3 eggs
-50g of butter
-3 lemons, untreated
-1 soup spoon of corn starch
For the meringue:
-3 egg white
-180g of caster sugar
Warm up your oven in advance, at thermostat 6 or 7 (210 °C). Separate the white from the yellow in the eggs, and keep them for later.
For the biscuit, beat the yellow eggs with sugar, until they became clear, near white.. In anouther jar, mix up the flour with the potato starch, and mix slowly the preparation with the first one.Transform the white of your aeggs in snow, and add the salt at the end, and add it to the first preparationbutter the cake tin (a plane one), and put it the preparation. Put it in the oven for about thirty minustes. Turn out it on a grate and let it freeze itself.
For the cream, Start by taking off the lemon peel of two lemons washed and dryed, and press them to make some juice, adding the last lemon. Put all in a pan, and warm it lightly. beat the eggs with the sugar till it froth. Add the corm starch and add the lemon gentely, without stopping to beat.
Put it again in the pan, and add the butter. Don't let it boil, and cut the fire. Let it  freeze.
Cut the biscuit in two discs, horizontaly, put the cream bitween the two and close. PUt it in the fridge.
For the meringue, beat the white eggs in snow, strongly, incorporing the sugar. Continue to beat until it shine. With a spatula, recover the cake with it, and put it in the oven, on the grill position, for about 5 minutes, to make it look like gold.

Bon appétit!