Lemon meringue cake

1. Turn the oven on 180 degrees Celsius.

2. Prepare the dough for the cake.

To do this, soft butter (remove from the refrigerator in advance) with a mixer or blender with a special nozzle, beat with powdered sugar until fluffy.
Sift wheat flour and baking powder into a separate container through a fine sieve.
Then, driving one egg into the mass of butter and adding a little sifted flour, continue to beat the dough with a mixer at medium speed until all the eggs and flour are introduced into the dough. Next, pour in lemon juice, soy milk (can be replaced with almond) and put lemon zest. Again, beat everything well with a mixer.
Grind almonds in a blender and add to the dough, mix everything again with a spoon, evenly distributing the pieces of nuts over the dough.

Take a round baking dish with a diameter of 20-22 cm and put a circle of parchment paper on its bottom. Then pour the dough into a mold and put it to bake in a preheated oven for an hour or a little more. Check the readiness of the cake with a toothpick.

3. Cook lemon cream for the cake.

To do this, put butter in a medium-sized saucepan and melt it over low heat. Then add powdered sugar, lemon zest and lemon juice. Mix all the ingredients together and continue to cook the mixture until all the ingredients are mixed together. Next, remove the pan from the stove and strain the resulting mixture through a sieve until smooth. Pour it into a saucepan again and put it on a minimum heat.
In a separate bowl, break the eggs, add the yolks and corn flour to the same place. Beat everything until smooth.
Pour the egg mixture into the pan a little at a time, constantly stirring the contents of the pan so that the eggs do not curdle. Continue to cook the cream over low heat, constantly stirring it until it becomes a thick consistency. Then remove the pan from the heat.

4. To prepare the meringue, mix the egg whites with powdered sugar and using a mixer at high speed, beat this mixture to a shiny thick white mass.

5. Carefully remove the finished biscuit from the baking dish, cool it and cut it into three equal cakes with a sharp bread knife.

6. Put the cake together. Lemon cream is divided into 2 equal parts, and meringue into 3 parts. Spread the two bottom cakes first with lemon cream, and then put a layer of meringue on top. Transfer the remaining part of the meringue to a bag with a special nozzle and use it to spread drops over the entire surface of the upper cake.

Using a cooking torch, burn the top layer of the cake so that the drops from the meringue darken a little.

Put the finished lemon cake with meringue in the refrigerator for an hour or a little more so that it is better soaked. After that, you can serve it to the table. It's very tasty!

Bon appetit!