Italian Lemon Cake with Forget-Me-Nots

Here's a delicious and beautiful dessert to give a sweet and sourish completion of a spring inspired menu. 

DESSERT / 1 H 30 MIN. / 4 PAX / MEDIUM

INGREDIENTS:

  • 150 g flour

  • 1 pinch of salt

  • 1 tbsp sugar

  • 80 g butter

  • 2 tbsp cold water

  • 2 eggs

  • 2 egg yolks (save the whites for the meringue)

  • 150 g sugar

  • 2 lemon peels 

  • 1,5 dl lemon juice

  • 15 g corn starch 

  • 50 g butter 

  • 100 g egg whites

  • 85 g powdered sugar

  • Forget-me-nots


HOW TO MAKE IT

  1. Start by making the puff pastry. Crumble butter with the mix of flour, salt, and sugar. When you have a dry pastry you add water and gather the dough in a ball. Put it in the fridge for 30 minutes. 

  2. Roll out the dough on a surface with flour, into approximately 2 mm. Put it evenly in a 24 cm round baking tin and poke some holes in it with a fork. Bake it on 175 degrees for around 20 minutes. It needs to be golden. 

  3. For the curd, heat up lemon juice, peel, and sugar in a little frying pan. Make it boil and then rest for five minutes.

  4.  In another pan, you whip the eggs and yolks together. Mix the corn starch with a little water and add it to the egg mix. Add the warm lemon mixture and make it boil while stirring. 

  5. Remove the pan from the heat a let it cool off for a couple of minutes. Then whip it with small chunks of butter. 

  6. Evenly spread the lemon creme on the finished cake base, and put it in the fridge until it sets. 

  7. Whip the egg yolks stiff while gradually adding powdered sugar. Whip it for a light and airy foam. Add a pinch of salt to the finished meringue and a little lemon juice if you have any left.  

  8. Add the meringue to the cooled lemon creme. You can choose to spray bag to make a beautiful pattern or just a scraber to make a nice even layer. 

  9. Give it a quick time in 200 degrees preheated oven (grill function), so the meringue becomes slightly baked and golden on top. Watch it carefully, so it doesn’t get burned. 

  10. Let the cake cool for a little hour and serve with beautiful forget-me-nots or wild pansies on top. 

FORAGING TIP

This easily recognizable and gorgeous flower blossoms on the sides of fields and meadows. There are different kinds thriving in different environments. It’s between 15 - 30 cm tall and has delicate blue flowers. Forget-me-nots have a very subtle taste of peas and oysters, and can easily be used as decoration for all kinds of cake and salad. 

Recipe by Emilie Qvist Kjærgaard

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