Today we have summer in the form of a cake to bake at home: lemon meringue cake! Crunchy, sweet meringue with almonds, sour lemon curd and quark cream – yummy!
Bake a lemon meringue cake – a simple recipe idea for the summer from Blech
The lemon meringue cake is simply baked on a tray and then stacked – it’s quick and tastes heavenly delicious! I took the recipe almost 1 to 1 from one of my absolute favorite recipes: The raspberry meringue cake, which you can find here on the blog for over 10 years. I just replaced the lemons with homemade lemon curd – and I’ll definitely do it again! Here comes the recipe for you!
This is what you need lemon meringue pie – ingredients
The cake is baked on a baking tray and then cut and stacked to create a rectangular cake, the size of half a baking tray.
For the batter
- 185 Gramm Butter
- 150 grams of sugar
- 3 egg yolks
- 75 milliliters of milk
- 200 grams of flour
- 1 teaspoon baking powder
For the meringue
- 3 egg whites
- 1 pinch of salt
- 150 grams of sugar
- 25 grams of slivers of almonds
For the filling
- 400 grams of cottage cheese
- 2-3 tablespoons of sugar
- 300 grams of cream
- 1 glass lemon curd (recipe here)
- powdered sugar for sprinkling
Here’s how it’s done – bake a lemon meringue cake
Spread out the batter
First, preheat the oven to 180 degrees top and bottom heat and prepare the batter during this time by simply mixing all the ingredients in the order given. Then spread the batter evenly onto a baking sheet lined with parchment paper.
whip up the meringue
Next, prepare the meringue. To do this, beat the egg whites in a clean, fat-free container together with the salt and let the sugar trickle in. Then spread the whole thing over the batter and sprinkle one half of the baking sheet with the slivers of almonds. This will later be the top half of the cake, the other half goes at the bottom. Then off in the oven for 25 minutes. Then immediately divide in half and let cool.
Again to clarify: You cut the cake in half, right and left – you don’t have to cut the bottom in half like in many other recipes!
prepare the filling
Mix the cottage cheese with the sugar. Then whip the cream and fold it in. If you like, you can also fold in a spoonful of the lemon curd. However, I usually skip this step so that the cream tastes a stronger contrast to the lemon curd.
assemble the cake
Now you can assemble the lemon meringue cake. The baked half without almond sticks is your base. Put the quark mixture on top and spread the lemon curd on top. Then you put the meringue half with almonds on top. Add a large layer of powdered sugar and you’re done!
Enjoy the meal,
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