Desserts > Cake > Layer Cakes > Lemon Cakes

Lemon Meringue Gateau Magique Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 2 tablespoons finely grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup heavy cream
- 4 large egg whites
- 1/2 cup sugar

Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Hand mixer
- Whisk
- Bowls
- Spatula
- Measuring cups and spoons
- Grater
- Lemon juicer

Step-by-Step Instructions:

1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Beat in the vanilla extract.

6. Add the flour mixture in three batches, alternating with the milk and beginning and ending with the flour.

7. Beat in the lemon zest.

8. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

9. Let cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.

10. In a medium bowl, whisk together the lemon juice and heavy cream.

11. In a large bowl, beat the egg whites with a hand mixer until soft peaks form.

12. Gradually add the sugar, beating until stiff peaks form.

13. Gently fold the lemon juice mixture into the egg whites.

14. Spread the meringue over the cooled cake.

15. Bake for 10-15 minutes, or until the meringue is lightly browned.

16. Let cool completely before serving.

Time:
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Temperature: 350°F
Serving Size: 8-10

Nutritional Information: Not available

Substitutions for Ingredients
- For the butter, you can use margarine or vegetable shortening.
- For the milk, you can use almond milk or coconut milk.
- For the lemon juice, you can use lime juice.
- For the heavy cream, you can use coconut cream.

Variations:
- For a different flavor, you can use orange juice and zest instead of lemon.
- You can also add 1/2 cup of chopped nuts or dried fruit to the cake batter.

Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Make sure the meringue is spread evenly over the cake.

Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.

Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes.

Presentation Ideas:
- Dust with powdered sugar before serving.
- Serve with fresh berries.

Garnishes:
- Fresh berries
- Powdered sugar
- Whipped cream

Pairings:
- Ice cream
- Fruit salad
- Lemonade

Suggested Side Dishes:
- Roasted vegetables
- Salad
- Grilled fish

Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the meringue is not browning, increase the oven temperature to 375°F.

Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and equipment are clean and sanitized.

Food History:
Lemon meringue gateau magique is a classic French dessert that dates back to the 19th century. It is a light and airy cake that is topped with a layer of fluffy meringue.

Flavor Profiles:
This dessert has a light and sweet lemon flavor with a hint of vanilla. The meringue adds a light and fluffy texture to the cake.

Serving Suggestions:
- Serve with a dollop of whipped cream
- Serve with a scoop of ice cream
- Serve with fresh berries

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Citrusy, Sweet, Tart, Creamy, Meringuey