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No-Bake Meringue Ice Cream Cake

A gorgeous, absolutely delicious cake — no baking required! This no-bake meringue cake looks stunning and can be the centerpiece of a festive table. It's also perfect for serving as dessert at a get-together, whether friends or family are dropping by. It isn't hard to make, but it does take time: you'll need to make the lemon curd ahead, and the cake has to freeze for twelve hours before serving. Plan accordingly.

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Meringue cake without baking
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 4 g
Fats 27 % 14 g
Carbohydrates 65 % 33 g
271 kcal
GI: 3 / 67 / 30
    1. First, make the lemon curd: scrub the lemon thoroughly with warm water (the scrubby side of a sponge works well). Since you'll be using the zest, you want to wash off any coatings that are typically applied to citrus to help it keep. Once the lemon is clean, pat it dry, then peel off a thin layer of zest — just the yellow part. Put the zest in a bowl, add the granulated sugar, and rub them together with a tablespoon. Let the mixture sit for 30 minutes. Crack the egg into a small saucepan, add the yolk, and whisk lightly. Add the sugared zest and cornstarch and stir until smooth. Squeeze in the lemon juice — you need 1/4 cup (70 ml) — and stir well again. Set the pan over the lowest heat and bring to a boil, stirring constantly, then remove from the heat. You want the sugar fully dissolved and the curd thickened. Add a pinch of salt and the butter, stir well, and refrigerate the curd for 12 hours. You'll need 280 g of lemon curd for the cake. 2. Make the cake: grease an 8-inch (20 cm) springform pan, about 2.5 inches (6 cm) deep, with a little butter. A different size works, but this one is ideal. Line the bottom and sides with parchment so it extends about 1 inch (3 cm) above the rim. Put the cookies in a bowl and crush them into crumbs; set aside a quarter of the crumbs to decorate the finished cake, and stir the butter into the rest. Mix the cookies and butter well, press the mixture into the bottom of the pan, smooth it out, and chill for 10 minutes. Now put the meringues in a separate bowl and crush them into coarse crumbs. Put half the ice cream in a large bowl, add the crushed meringue and half the lemon curd, mix well, and spread the mixture over the cookie base. Smooth the top with a spatula, sprinkle with the reserved cookie crumbs, cover the pan with plastic wrap and then a layer of foil, and freeze overnight (12 hours). Transfer the remaining ice cream to another bowl, stir in the remaining lemon curd until smooth, then put it in a container and freeze overnight as well. 3. The next day, finish the cake: take it out of the freezer, let it stand at room temperature for 5 minutes, then remove the foil and plastic wrap. Release the cake from the pan and transfer it to a pretty wide platter. Decorate the top with scoops of the lemon-curd ice cream from the container. Arrange the meringues attractively over the ice cream, scatter the silver sprinkles, and finish with a dusting of powdered sugar. 4. Serve the finished cake right away, before the ice cream melts!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ice cream sundae - 227  kcal/100g
  • Cream ice cream - 165  kcal/100g
  • Ice cream 'popsicle' cream - 183  kcal/100g
  • Vanilla ice cream - 160  kcal/100g
  • Vanilla - chocolate ice cream - 140  kcal/100g
  • Fruit ice cream - 168  kcal/100g
  • Milk ice cream - 126  kcal/100g
  • Souffle ice cream - 116  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Corn starch - 329  kcal/100g
  • Confectionery sprinkles - 395  kcal/100g
  • Meringues - 366  kcal/100g
  • Biscuit cookies - 378  kcal/100g

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