Lemon cream meringue cake - Marängtårta med citronkräm

LEMON CREAM MERINGUE CAKE
Marängtårta med citronkräm

If you like the combo of sweet and sharp lemon creme, meringue and cream, this is paradise!

10 pieces

3 egg whites

1 ¼ cups sugar

Lemon crème:

2 lemons, rather small
3 egg yolks
¾ cup sugar
1½ tablespoons Maizena
3½ oz soft butter or margarine

Almond cream:

1 ¼ cups heavy cream
3 tablespoons powdered sugar
1 ¾ oz peeled, finely chopped almonds

Decoration:

½ lb strawberries
1/4 lb raspberries

Beat the egg whites with an electric beater until stiff in a bowl. Add sugar and beat a little longer. Spread out the meringue in a greased springform pan, diameter approx 9 inches. Bake in the middle of the oven at 260F for 1½ hours. Let cool, then remove it from the pan.

Wash the lemons and finely grate the zest. Squeeze out the juice. Put juice, egg yolks, sugar and Maizena in a saucepan and simmer the lemon crème on medium heat until it thickens. It must not boil. Add lemon zest and butter or margarine in small cubes. Stir until well blended, then put it in the fridge to cool.

Beat cream and powdered sugar. Stir in the almonds. Spread lemon crème and almond cream (in this order) on top of the meringue layer. Split the strawberries and put them on top with the raspberries.

Enjoy!

Bella