Meringue Cake with Citrus Cream

A cake recipe for all foodies:

Separate 4 eggs. Cream butter, 125 g sugar, vanilla sugar, 1 pinch of salt, 1 Zitroback. Add 4 egg yolks and 1 egg separately . Mix baking powder and flour, add alternately with the cow’s milk .

Beat 4 egg whites and 1 pinch of salt until stiff, add 20 g sugar while stirring continuously. Pour half of the dough into a greased cake springform pan (260 mm). Spread half of the snow on top, sprinkle with 1 tbsp. almond kernels.

Bake in a hot oven at 175 °C (gas mark 2) for 20 to 25 min.

Bake the remaining dough, almond kernels and snow in the same way. Allow both bases to cool.

Whip cream with cream stiffener until stiff, add 1 tbsp. rest and sugar citroback. Fold in orange liqueur and juice of one lemon.

Spread whipped cream on one cake layer. Place the second cake layer on top and dust with fine sugar. Spread the cake with the fruit.

Frank Dingler

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