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Charlotte with lemon and Italian meringue: a citrus delight

Charlotte with lemon and Italian meringue: a citrus delight

This Lemon Charlotte Cake is a refreshing and sophisticated dessert made with layers of sponge biscuits, creamy lemon mousse and a light and fluffy Italian meringue. Perfect for any special occasion, this cake combines the tartness of lemon with the sweetness of meringue for a delicious treat that is both beautiful and delicious.

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Why you'll love it: This cake is appreciated for its light and airy texture, combined with the tangy and sweet flavors of lemon cream and Italian meringue. The use of sponge cakes and madeleines creates a delicate structure that holds the creamy layers together perfectly. This is an elegant dessert that is sure to impress your guests with its flavor and presentation.

Perfect occasion: Perfect for celebrations, parties or any special gathering, this Lemon Charlotte Cake is a must-have. Its refreshing flavor makes it perfect for spring and summer events, but it's also a wonderful choice for any festive occasion. Serve it as a centerpiece dessert to wow your guests.

Decorating Tips: For an elegant touch, decorate the top of the cake with shavings of lemon zest or thin lemon slices. You can also add some fresh mint leaves for a pop of color. Sprinkling with powdered sugar or lightly toasting the meringue with a kitchen blowtorch can add a professional finish.

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Ingredients:

  • For the Lemon Curd:
    • 3 large eggs
    • 120g caster sugar
    • 2 teaspoons cornstarch
    • 120 g of fresh lemon juice
    • Zest of 1/2 lemon
    • 50g unsalted butter
    • 6 g of gelatin leaves
  • For the cream filling:
    • 370 g heavy cream (30% fat)
    • 30g powdered sugar
    • 1 teaspoon of vanilla extract
    • 2 drops of lemon flavoring
  • For assembly:
    • 1 large package of boudoir biscuits
    • 1 small bowl of milk (to dip the biscuits)
    • 1 package of madeleines or homemade madeleines
  • For the Italian meringue:
    • 50g egg whites (about 2 large eggs)
    • 120g caster sugar
    • 50g of water

Instructions:

  1. Prepare the Lemon Curd:
    • Place the gelatin leaves in cold water to rehydrate them.
    • In a saucepan, combine the sugar, eggs and cornstarch.
    • Add the lemon juice and zest, then cook over low heat, stirring constantly, until the mixture thickens and begins to boil. Continue cooking for another 3 minutes.
    • Remove from heat and add butter, stirring until melted. Blend the mixture until smooth.
    • Divide the lemon cream between two bowls. Add the drained gelatin to a bowl and mix well. Reserve the lemon cream without gelatin for decoration.
  2. Prepare the cream filling:
    • In a large bowl, whisk the heavy cream with the vanilla extract, lemon flavoring and powdered sugar until doubled in volume.
    • Gently fold the gelatin-infused lemon curd into the whipped cream to create a creamy mousse.
  3. Assemble the cake:
    • Arrange the madeleines inside a 20 to 24 cm cake ring or springform pan.
    • Dip the boudoir biscuits in the milk and place them at the bottom of the mold.
    • Spread a layer of cream on the biscuits, then another layer of soaked ladyfingers, then another layer of cream.
    • replaces the word nice with emptyp with a layer of reserved gelatin-free lemon curd.
    • Refrigerate the assembled cake overnight to set.
  4. Prepare the Italian meringue:
    • The next day, beat the egg whites until they begin to foam.
    • In a saucepan, heat the sugar and water to 116°C. Slowly pour the hot syrup over the egg whites while continuing to beat at high speed until stiff peaks form and the meringue is glossy.
  5. Finish the cake:
    • Place the Italian meringue on top of the cake using a piping bag.
    • Lightly toast the meringue with a kitchen torch until golden brown.
    • Decorate with strips of lemon zest or thin lemon slices.

Enjoy this Lemon Charlotte Cake with Italian Meringue, a delicious and refreshing dessert perfect for any special occasion!

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