How to make
Beat the egg whites with half the sugar. Add the vanilla, grated lemon peel and oil.
Sift the flour with the baking powder and add the remaining sugar. Add to the egg whites in portions, by mixing carefully with a spatula.
The mixture is poured into a 10″ (26 cm) mold lined with baking paper.
The cake layer is baked in a preheated oven at 340°F (170°C) for 15-20 minutes.
Cool it on a wire rack.
Preparation of the cream: the egg yolks are beaten with a wire whisk and the flour and starch are added to them. It is diluted with part of the milk.
Heat the rest of the milk along with the sugar until it boils. It is poured into the eggs and placed back onto the heat. Boil until it thickens. Flavor with vanilla and cool it.
The cream is beaten until it thickens.
The cooled cream is beaten with a mixer and the cream is added to it.
The cream is divided into two parts. Cocoa is added to one part, having previously diluted it with a little water.
The creams are placed in pouches with round tips.
The cake layer is placed in a tray.
A part of the brown cream is piped out in the middle of the cake layer, around it - the white one, and repeat, until you run out of creams.
The sugar for the meringue is mixed with the water and the syrup is boiled for about 5 minutes.
Beat the egg whites and pour the hot syrup over them. The meringue is beaten into a thick and shiny mass.
Place it in a piping bag with a star tip and pipe out onto the meringue cake. A kitchen torch is then used on the meringue.
Enjoy! The Light Meringue Cake is amazing!
