Servings: 8 pieces
Calories: 180kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Baking mold
- Blowtorch
Ingredients
- 1 egg egg
- 50 g sugar
- 50 g flour
- 40 ml oil
- 3 g baking powder
- q.s. lemon zest to taste
- 2 eggs eggs
- Juice of 2 lemons lemon juice
- 50 g sugar
- 15 g butter
- 1 sheet gelatin (3 g)
- 200 ml sugar-free whipped cream
- 150 g sugar
- 50 ml water
- 2 egg whites egg whites
- 1 pinch salt
Instructions
- Beat the egg with sugar and lemon zest until light and frothy.
- Add the oil, flour, and baking powder, mixing well to form a smooth batter.
- Pour the mixture into a greased mold and bake at 180°C (356°F) for 9 minutes.
- In a saucepan, combine sugar, lemon zest, eggs, and lemon juice, and cook over medium heat until thickened.
- Once creamy, add the butter and hydrated gelatin, mix well, and let cool.
- Whisk the cream until stiff peaks form, then fold it into the cooled lemon mixture.
- Moisten the baked base with a little milk, cover it with lemon mousse, and refrigerate for at least 4 hours.
- Boil water and sugar to create a syrup; beat egg whites with salt until stiff peaks form.
- Slowly pour hot syrup into the egg whites while beating, until glossy and holding shape.
- Decorate the top of the cake with meringue and use a blowtorch to brown it.
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!
Nutrition
Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 50mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2IU | Vitamin C: 10mg | Calcium: 2mg | Iron: 4mg
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