Lemon and meringue cake composed of
– a lemon madeleine cookie,
– a lemon curd,
– a lemon meringue,
– with lemon agar balls.
Material used
– Rectangular frame 20X11x4.5 cm
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
– Cooking thermometer
Ingredients
Lemon meringue (the day before)
115 g sugar135 g water5 sheets of gelatine125 g lemon juice
Lemon Madeleine biscuit100 g sugar2 eggs100 g flour5 g baking powder100 g melted butterZest of one lemon
Lemon curd120 g whole eggs65 g butter100 g sugar12 cl lemon juice2 x 2g gelatine sheets
Agar agar beads120 ml lemon juice25 ml water15g caster sugar2g agar agar
The recipe
For 5 or 6 people
Lemon meringue (the day before)115 g sugar135 g water5 sheets of gelatin125 g lemon juice
Rehydrate the gelatine for 10 minutes in cold water. Bring water and sugar to a boil. Remove from heat and stir in the gelatin, then the lemon juice. Set aside in the refrigerator for at least 4 to 5 hours.
Lemon Madeleine Biscuit100 g sugar2 eggs100 g flour5g baking powder100 g melted butterZest of a lemon
Melt the butter and let it cool. Sift the flour and baking powder together. Place the eggs in a bowl with the sugar and a pinch of salt and beat the mixture with an electric mixer. Add flour and yeast, then cold melted butter and finally lemon zest. Pour onto a baking sheet lined with parchment paper. Smooth out to a thickness of about 1 cm. Bake at 200°C until golden brown. Let cool and cut into a rectangle of 20X10cm.
Lemon curd120 g whole eggs65 g of butter100 g sugar12 cl of lemon juice2 sheets of gelatin of 2g
Place the gelatine in cold water. In a bowl, mix the eggs and sugar. Pour the mixture into a saucepan and add the lemon juice and whisk together. Cook the lemon curd over low heat with a maryse until the mixture thickens. Remove from heat, add gelatin and butter. Mix until butter is completely melted. Pour over the madeleine cookie and place in the freezer for 10 minutes.
Assembly
Whip the meringue with a mixer and pour over the lemon curd. Place in the freezer. The next day, remove the frame and place in the fridge to defrost.
Agar beads120 ml lemon juice25 ml of water15g of powdered sugar2g agar agaryellow colouring (optional)
Place a large glass of neutral oil in the refrigerator (the day before). In a saucepan, place your 120 ml of lemon juice with a little water and sugar and bring to a boil. When it boils, add the agar agar and let it heat for 30 seconds. Remove from heat and place your liquid in a syringe. Allow to cool for a few minutes and slowly empty the contents into your glass of cold oil, the beads will form. Slowly transfer the beads to a strainer and collect them with a small spoon and place them on the cake.
