Lemon Meringue Cake Recipe 柠檬酥皮蛋糕食谱

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Lemon Meringue Cake Recipe 柠檬酥皮蛋糕食谱
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Crisps on the outer layer and so appetizing from the taste of lemon! Lemon meringue cake is the best dessert to bake today!
喜欢吃拥有酥酥外皮和开胃的柠檬味的西式柠檬酥皮蛋糕甜点吗?附上食谱,让你可以试做和享用这道美味的甜点。
Ingredient and Portion
Lemon poppy seed cake /柠檬罂粟籽蛋糕
135 g self raising flour, sifted / 130克自发粉,过筛
115 plain flour, sifted / 115克普通面粉,过筛
170 g unsalted butter / 170克 无盐牛油
1 1/2 cup caster sugar / 1 1/2 杯 细砂糖
3 eggs / 3 鸡蛋
3/4 cup milk / 3/4 杯 牛奶
3/4 tsp vanilla essence / 3/4 茶匙香草精
1 lemon, zested / 1 柠檬,柠檬皮
3/4 tbsp poppy seeds / 3/4 茶匙罂粟籽

Lemon curd /柠檬凝乳
1 cup sugar / 1 杯糖
3 tbsp cornstarch / 3汤匙 玉米淀粉
1/4 tsp salt / 1/4 茶匙 盐
1/2 cup water/ 1/2 杯 水
1/4 cup lemon juice / 1/4 杯 柠檬汁
4 egg yolks, lightly beaten / 4 粒蛋黄,稍微打发
4 tsp butter / 4茶匙 牛油
1 tsp lemon rind / 1茶匙 柠檬皮

Meringue / 蛋白酥皮
4 egg whites / 4粒 蛋白
1/4 tsp cream of tartar / 1/4 茶匙 塔塔粉
3/4 cup sugar / 3/4 杯 糖
Method
1. Beat butter, sugar and lemon zest till pale and fluffy, about 3 minutes.
牛油,糖和柠檬皮打发至浅白和蓬松,大概3分钟。

2. Add in eggs and vanilla essence, one at a time with a 30 seconds interval making sure its well mixed.
加入鸡蛋和香草精,充分的混合所有的材料,用大概30秒的时间。

3. Fold in sifted flour followed by milk. Lastly add the poppy seeds and stir to combine.
面粉过筛后倒入牛奶。最后倒入罂粟籽,搅拌均匀。

4. Pour batter into two prepared cake tins. Bake at 180 ℃ for 25 - 30 minutes or until tester comes out clean. Let cool and remove from tins.
将面团分成两份分别倒入不同的蛋糕模型中。以180 ℃烤25-30分钟或至熟。冷却后,脱模。

5. To make the lemon curd, combine sugar, cornstarch and salt in a pot. Add in water and lemon juice and stir until smooth. Cook and stir over medium heat until mixture thickens. Reduce heat and spoon a small amount of filling into egg yolks, return all the egg yolks to the pot and stir well. Remove from heat and stir in butter and lemon rind. Let cool. Put a piece of cling wrap over, touching the surface of the lemon curd to avoid a layer of ‘skin’ from forming.
柠檬凝乳部分,在碗中倒入糖、玉米淀粉和盐。加入水和柠檬汁然后搅拌至滑。用中火煮至浓稠同时要一直搅拌。转小火和用汤匙慢慢的加入蛋黄中,然后将所有的蛋黄倒入锅中,一直搅拌均匀。关火后,加入牛油和柠檬皮。待冷却。用保鲜膜盖触摸柠檬酱的表面,以避免形成一层“皮”。

6. For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
蛋白酥皮部分,用大的盆,放入鸡蛋白和塔塔粉,用中速打发。分批放入糖,大概一茶匙一次,然后调至快速打发。

7. To assemble, cut each cake horizontally into two layers. Spread some lemon curd over the cake and stack another layer of cake over. Repeat again until the last piece of cake layer is on top.
把蛋糕以横向切分成两份。撒上一些柠檬皮后,把另外一片切开的盖上。重复这动作直到完成所有。

8. Spread meringue over top and sides of the cake. Bake at 180℃ for 10-15 minutes or until meringue is lightly browned. Alternatively, use a blow torch.
将打发后的蛋白均匀的擦在蛋糕上。以180℃烤10-15分钟或至蛋白变浅黄色。然后,使用喷灯让蛋糕外层更美。
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