My Glasgow Kitchen

My Little Corner of the World

After making a keto version of a lemon meringue cake, I decided to do a sugary one.

One of the taster for the keto version suggested that the meringue can be taller and more ‘water droplet’ like in shape. The best way to do it is to test it using a granulated sugar- egg white meringue but I still reduced the sugar quantity. Hmm… 70g of granulated sugar for 5 egg white?


Sponge Cake

I baked the same genoise sponge cake. Ingredients are really basic: 3 eggs, 90g sugar and 90g flour but forgot to add 1 tsp lemon zest and 1 tbs of lemon juice.

I baked it for 30 mins 150C (convection). It turned out better than my first attempt. Not overbaked this time.

Refrigerated it overnight so that it is easier to work with. I sliced it into 3 layers (free hand) by positioning the sponge cake vertically.


Swiss Meringue

Ingredients

5 egg whites

1/4 tsp cream of tartar

75g Sugar

Method

  1. Mix all ingredients and place mixing bowl over steaming water.
  2. Stir until the mixture is heated to 70C.
  3. Remove it from steaming water and whip it until stiff peak.

Lemon Curd

Ingredients

40ml lemon juice

1 tbs oil

50g Sugar

2 egg yolks


Mix all ingredients and stir it in a water bath in simmering water until it thickens.


Decorating the Cake

Layering it with lemon curd and a meringue ‘dam’.

Covering the sides with meringue

Topping it up with leftover meringue and using a spoon to shape it into ‘water droplets’.


How was it?

It was fun. The meringue was shaped the way I wanted it to be. It was a not-too-sweet cake. The lemon curd was quite tart and tangy in between.

I noticed that the meringue that contains sugar caramelizes more than the keto version so I need to be faster when moving my blow torch.

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