Lemon cake with meringue

Ingredients for Lemon cake with meringue

Instructions for Lemon cake with meringue

To prepare the Lemon cake with meringue recipe, please follow these instructions:

Stir the softened butter with sugar until it is light and smooth. Divide the eggs and stir the flowers in one at a time. Stir well between each.

Sift wheat flour and potato flour with baking soda.

Stir in the dough alternately with the milk, lemon juice and half of the cracked peel (store the remaining lemon peel for marengsen).

Pour the dough into a small pan or alu-shaped (23 x 33 cm) lubricated or coated with baking paper.

Bake on bottom shelf in preheated oven at 175 degrees C. alm. Oven for approx. 25 min.

Prepare the marcel. Whip the whites very stiff. Whip half of the sugar and turn the rest together with the rest of the cracked lemon peel.

Wide the marlin over the half-baked cake. Continue the baking approx. 25 min to marengsen is light brown.

Cool in the mold.

tips:
Dried orange peel also gives a nice flavor to the marlin and can be used instead of the cirton shell.