Lemon and meringue cupcakes

GelesBy Geles    ,   ,

June 6, 2015

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Desserts are the best way to surprise your guests. Today you will learn how to make a refreshing and sweet cake, and no one will say no.

  • Prep Time: 1 hr 30 mins
  • Cook Time: 30 mins
  • 1 hr 30 mins

    30 mins

    2 hrs

  • Diners: 15 portions

Ingredients

Cake:

4 eggs

80g Castelló Castevia 1:1

120g flour

½ teaspoon Castelló baking powder

Lemon cream:

4 yolks

200g Castelló Castevia 1:1

60g cornstarch

200ml lemon juice

Zest of 1 lemon

½ litre milk or vegetable milk

Meringue:

4 egg whites

220g sugar

75g water

½ teaspoon Castelló Cream of Tartar

Instructions

Making the cake:

Separate the whites from the yolks and beat the whites to the stiff peak stage with a whisk.

Add the stevia and continue to beat.

Next add the yolks and beat them a little more.

Pass the flour through a sieve with the baking powder and fold it in with a spatula.

Spread the mixture on baking paper and spread with the spatula.

Bake at 200ºC for 8 minutes.

When you take it out from the oven, roll it over, cover with a cloth and put to one side.

How to make the lemon cream:

Heat the milk with half the stevia.

Meanwhile, make the cream with the yolks, the remainder of the stevia and the corn starch. Add the lemon juice and the zest.

When the milk is boiling, add the cream and mix.

Return to the pan and stir constantly until it thickens.

Put to one side.

Making the meringue:

Heat the sugar and the water to 118ºC ( 8-9 minutes), until it reaches the soft-ball stage.

Meanwhile, beat the egg whites with the cream of tartar to the hard-peak stage.

Add the syrup in a fine trickle to the whites and continue beating until the mixture cools and the meringue is shiny and compact.

Put it in a pastry bag with a wavy piping nozzle.

Assemble and serve:

Unroll the cake and spread with the lemon cream. Roll it up again.

Cut in finger-thick pieces.

Make a rosette of meringue on each piece of lemon roll.

You can brown the meringue with a torch or by putting the cakes into a very hot oven with a grill function for 1-2 minutes.

Cool in the fridge for one hour and serve.

It's easy to prepare with recipe for lemon and meringue cupcakes.

By using stevia instead of sugar in the preparation of the cake and the lemon cream, you remove 75 kcal per cupcake.

Please ask any questions or make suggestions by adding your comments. I'm anticipating your rating ;)

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Nutritional Facts

Serving size15 raciones
Calories157 kcal
Protein5.7 gr
Cholesterol6
Total Fat4.4 gr
Total Carbohydrates57.7 gr
Dietary Fiber0.3

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