Thanks to the meringue, this magical cake consists of four distinct layers: custard, cream, sponge cake and meringue.<\/p>\n
*ingredients:<\/p>\n
\u00b0125 gm butter .
\n\u00b04 medium eggs .
\n\u00b02 organic yellow lemon .
\n\u00b0150gm granulated sugar
\n\u00b0115 grams of flour .
\n\u00b050 cl of milk.
\n\u00b01 tablespoon(s) of orange blossom water
\n+To prepare the meringue
\n\u00b02 egg whites
\n\u00b075 gm powdered sugar
\n+for decoration
\n\u00b0One flavor of organic lime<\/p>\n
* Preparation :<\/p>\n
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1. Preheat the oven to 160 degrees \/ th. 5-6. Melt the butter. Separate the egg whites from the yolks, keeping the whites in a bowl. Grate the enthusiasm and then squeeze the lemon. In a salad bowl, whisk the yolks with the sugar and peel. Pour, in this order, melted butter, flour, blossom water, milk and lemon juice, mix well with a mixer. Beat the egg whites to get a very stiff ice.<\/p>\n
2. Gently combine the snow whites in several batches with a spoon (the preparation should not be too foamy or the sponge cake will become thick). Pieces of egg white should be left on the surface to form the crust when cooking.<\/p>\n
3. Pour this preparation into a silicone mold with a diameter of 24 cm. Bake for 1 hour. Leave to cool and put in the fridge for at least 5 hours.<\/p>\n
4- Before serving, prepare the meringue: beat the egg whites until stiff. When it becomes foamy, add the powdered sugar little by little. Put the meringues in a pastry bag and decorate the cake. Brown by lamp or put a few minutes under the grill. Grate the lemon on the meringue and serve.<\/p>\n
Enjoy!<\/p>\n\n