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Lemon meringue pie

After all this time without writing a post, not baking and no photography, I feel that I really missed all that. Slowly making contact again. To start this easy and delicious recipe which I think fits perfectly with spring and summer time, fresh and easy to eat.

Let´s get started with the recipe and try to awake our senses.

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Ingredients:

Base:

I didn´t want to make it complicated, so I just used a bunch of biscuits filled with chocolate (200-250 gr), you can use the ones that you most like. You can also use gluten free cookies, so the whole recipe will be glutenfree .

80 gr of butter

Lemon cream:

375 gr of icing sugar

4 eggs

100 gr of cornstach

The zest of 2 lemons

100 ml of lemon juice

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Meringue:

4 egg whites

1 pinch of salt

8 tablespoons of sugar

1º) Crush the cookies with a food processor until fine, then mix them well with the melted butter and with your hands or a spoon, place the dough into a round mold previously lined with baking paper. Put it in the refirgerator so it can cool while you make the lemon cream.

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2º) Start preparing the lemon cream mixing the flour and the sugar. In a separate bowl, beat the eggs well and add to the mixture of flour and sugar. Stir until you have a smooth dough without lumps. Then add the zest and lemon juice and continue mixing.

Now you can pour the lemon cream on top of the biscuit dough and put it in the oven for about 25-30 minutes at 180º C.

Let the cake cool down; at this point you can just add icing sugar on top of the cake o prepare the meringue to decorate.

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If you choose the second option, separate the whites from the yolks and with a mixer start beating the egg whites, add a pinch of salt and when the whites begin to foam, gradually add the sugar and continue beating until meringue is consistent.

Decorate your cake with the meringue on top, with the help of a spatula create some piks and burn it a bit with the help of a torch.

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Done! Happy bites!

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Gluten free cake with vegan meringue

If you are thinking about a very simple cake, gluten free, very light and a bit more healthy, definitely this is the cake for you. I was surprised about its simplicity and I think it allows any kind of frosting or filling you like.

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This cake is not totally vegan since I used eggs but it´s completely free of gluten, so it´s safe for celiac patiens.

The best of it is that it contains little sugar, so you can have more than one piece at a time (yes, I did) without feeling full!

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We´ll need the following ingredients:

For the cake:

150 gr of sugar

120 gr of cornstarch (maizena)

6 eggs

lemon zest

the juice of one lemon

half teaspoon of  bicarbonate

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First separate the egg yolks from the whites. Whisk the egg yolks together with the sugar until they get a white color.

Then whisk the egg whites until they form peaks.

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Add the lemon zest and the lemon juice to the egg yolks and mix well, then add the egg whites in two parts and slowly mix it with the rest of the ingredients. The last thing to add is the cornstarch, do it also very slowly so you don´t get lumps.

Put the whole mixture in a previously greased mold (18 cm) and put it in the oven at 150 ºC during more or less 1 hour.

Decorating the cake:

I wanted a very light frosting but didn´t want to use more eggs or cream cheese, so this time I used natural egg replacer, also gluten and dairy free and I have to say I´m surprised with the result (in a good way). Easy to use, if you want to make meringue you just have to put 3 or 4 tablespoons in a mold and add 2 teaspoons of water, and whisk. I added a bit of vanilla and a bit of sugar (I didn´t want it very sweet, so to your taste) and keep whisking until it forms peaks.

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For the finishing touch I used blueberries, their flavour fits pretty well with the rest of the cake.

And finally the sauce: I put a handfull of blueberries in a pan together with water (be careful that the water doesn´t cover the blueberries). I didn´t add sugar but a little bit of stevia (to your taste) and let it cook. I added a bit of coconut milk and mixed it with the blender…delicious!

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I hope you enjoy it as much as I did, have a happy day!