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Cake parfait "Lemon fun"

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Cake parfait "Lemon fun"

Hot, the thermometer already for +40! What could be better than a cold and refreshing ice cream in this heat, of course, ice cream! I offer you the recipe of delicious cake parfait from the famous Greek pastry chef Stelios Pallaresa. Cooked very simply, all the products affordable, and fun - the sea!


Cooking time 60 minutes Number of servings10

Ingredients for Cake parfait "Lemon fun"




Step-by-step instruction of cooking Cake parfait "Lemon fun"


Step 1

Decorate the sides with sticks of meringue and top with the crumble the meringue and decorate with grated chocolate. Cake stored in the freezer for 5-7 minutes before serving move on the shelf of the refrigerator.


Step 2

Cut the cake into portions, best, hot, dry and very sharp knife.


Step 3

Help yourself!


Step 4

French meringue:
Beat the whites with the sugar (200 g) until firm, soft peaks.
In three steps to enter the powdered sugar, stirring it with a spatula.


Step 5

On a sheet of baking paper to draw two circles with diameter of 20 cm.
Place the meringue in a cooking bag or syringe with a thick tubular nozzle and isolate (from center) two disks of 0.6 mm thick.


Step 6

The rest of the meringue to isolate in the form of sticks (very similar to a custard tart, only shorter) length 7 cm.


Step 7

Lemon parfait:
Juice, zest and sugar (210 g) and place in a saucepan with a thick bottom, good heat to dissolve sugar, but do not let boil. Remove from heat and completely cool.


Step 8

Add the egg yolks, mix well.


Step 9

And heat over very low heat, stirring constantly, to 85 ° C. Completely cool.


Step 10

Whip the cream until stable peaks and soft.


Step 11

Fold into the lemon-yolk mixture and mix very well.


Step 12

Build:
Ring Assembly must be high, if not, extend it with a strip of baking paper.
Place the ring on sheet of foil and press foil to sides of the form, place on a dish.
On the bottom spread a meringue disk.


Step 13

Cover half of the parfait.


Step 14

Put the second meringue disc.


Step 15

And cover with the remaining parfait. Send the cake for 5-6 hours in the freezer.


Step 16

Frozen cake to release from the mold. I very quickly warm up the sides, blowing them with a Hairdryer.