Floating island cake over lemon cream

This floating island cake over lemon cream , It was actually going to be a lemon tart, but the filling remained liquid, because I made a lemon cream instead of a thicker lemon curd filling.

So ¡voilà¡ no need to despair, no need to throw the food away... the result was beautiful floating islands of meringue on a sea of sweet lemon 🙂 and very tasty indeed.

I have used the thermomix to make it, since it helps me a lot and I don't use so many containers.

INGREDIENTS:

For the shortcrust pastry:

• 200 gr pastry flour
• 100 gr butter
• 2 eggs
• 1 teaspoon of sugar and 1 teaspoon of salt
• 1 teaspoon baking powder

For the cream:

• 4 yolks
• 200 gr of water
• 50 gr cornstarch
• 130 gr sugar
• 100 gr of lemon juice
• 40 gr butter

For the meringue:

• 4 egg whites
• 50 gr sugar
• A few drops of lemon
• A pinch of salt
• One tablespoon of powdered sugar for the gratin

STEP BY STEP RECIPE:

1. In a round mold of 22/24cm in diameter, place a sheet of shortcrust pastry already purchased, or make it yourself, it's very easy. To do this, pour in the glass all the ingredients in the order in which I list them and program 15 seconds at speed 6. Remove the dough and on a clean surface sprinkle a little flour and then stretch the dough with a rolling pin. Line a 24-26 cm diameter mold with the dough and prick it with a fork so that it does not puff up when baking.
2. Preheat the oven to 180ºc. Bake for 15/20 minutes until golden brown.
3. Put the butterfly and pour all the ingredients of the cream, beat 10 seconds on speed 3 1/2 and program 8 minutes at 90ºc speed 2 and finally another two minutes without temperature at the same speed.
4. For the meringue put the butterfly in the glass, which must be very clean because if there is any fat left it will not whip the egg whites. There must not be any yolk left in the egg yolk. Add all the ingredients except the sugar. Program 6 minutes, 37º at speed 3 1/2. Then continue with the same speed and add the sugar little by little.
5. Pour the lemon cream over the tartlet and then with the help of a spoon form mounds (islands) on the semi-liquid lemon cream. Sprinkle with the powdered sugar.
6. Turn on the oven broiler and brown for a few minutes. Every oven is different, so make sure it doesn't burn!

And this is how it turned out floating island cake over lemon cream so much fun and so good!

remember that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum