Lemon cakes with baked meringue and berry sauce
Complexity: easily
Servings: 4
A surprising and delicious cake filled with fresh berries, delicate lemon curd, and a meringue cap. You don't even need to make the curd separately. All the magic happens when baking the dessert in a double boiler. Arrange the fresh berries in individual molds and pour a very runny batter made with the yolk, lemon juice, zest, sugar, milk, a little flour, and separately beaten egg whites. During baking, the whites will rise to the top, forming a dense crust, while the liquid will sink to the bottom, turning into a delicate berry-filled curd that will sit atop the cake when you invert it onto a plate. Once cooled, top the cake with the meringue, toast it, and serve with a delicious berry sauce.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Lemon Berry Cakes
- 0.5 cups of sugar
- 3 tbsp. flour
- 0.5 tbsp finely grated lemon zest
- A pinch of salt
- 3 tablespoons freshly squeezed lemon juice
- 2/3 cup milk
- 1 large egg, room temperature, separate the yolk from the white
- 1 cup assorted fresh or frozen berries, such as raspberries, blueberries, or blackberries
Berry sauce
- 3 cups assorted fresh or frozen berries, such as raspberries, blueberries, or blackberries
- 3/4 cup sugar
- 1 tbsp lemon juice
Meringue
- Protein of 2 large eggs, room temperature
- 0.5 tsp lemon juice
- 1/3 cup sugar
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease four 150ml ramekins and sprinkle them with sugar, shaking off any excess. Place them in a larger dish (such as a roasting pan).
- Sprinkle berries evenly into the bottom of each ramekin.
- Combine sugar, flour, lemon zest, and salt. Add lemon juice, milk, and egg yolk and whisk until smooth. Beat the egg white with a raised whisk until soft peaks form; fold into the batter.
- Divide the batter among the ramekins. Pour boiling water into the baking pan containing the ramekins and bake for about 35 minutes, until golden brown. Cool the cakes in a water bath for 15 minutes, then remove the pans from the water, cool to room temperature, and refrigerate for at least 3 hours.
- Berry saucePlace the berries, sugar, and lemon juice in a saucepan and bring to a boil over medium heat. Continue cooking, stirring occasionally, until the berries are soft and the liquid has reduced by a third, about 15 minutes. Cool the sauce to room temperature, then refrigerate until serving.
- Meringue: Beat the egg whites and lemon juice with a mixer on medium-low speed until foamy and slowly add the sugar, increasing the speed to high and beating the whites with the beaters lifted until stiff peaks form.
- Run a thin spatula around each cooled lemon tarts and place them on serving plates. Spoon the meringue into a pastry bag fitted with a large star tip and pipe it over each tart.
- Toast the meringues with a blowtorch (or you can place the cakes on a parchment-lined baking sheet, pipe the meringue on top, and bake in the oven at 450°F (230°C) for 2 minutes) and serve immediately with the berry sauce.
Author of the recipe - Anna Olson is a pastry chef and television host.
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