Dessert cake with strawberries and meringue
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Start the oven at 175 degrees C.
Beat the egg whites with the mixer together with the salt. When the foam forms, add all the sugar in the rain. Mix until it becomes a dense foam.
Separately, rub the yolks with the oil, then add the milk, vanilla and lemon peel.
Gradually add the yolk mixture over the egg whites, continuing to mix at a lower speed. Gradually incorporate the flour, mixing with a spatula.
Pour the mixture into a tray lined with baking paper. Bake at 175 C for 25 min.
Meringue: Beat the egg whites with salt and sugar until a thick foam is formed. Add the lemon juice and mix for another minute.
After 25 minutes, remove the top from the oven (it should be slightly brown on top) and spread the meringue evenly over it. Bake again at 175 C for 10 minutes (until the meringue is golden on top).
Remove from the oven and allow to cool.