Cake-Parfait “Lemon Pleasure” Recipe
It’s hot, the thermometer has already passed 40! And what could be better than cold and refreshing ice cream in this heat, of course, only ice cream! I offer you a recipe for a delicious parfait cake from the famous Greek pastry chef Stelios Pallares. Cooking is very simple, all products are available, and there is a lot of fun!
Servings
10
Cook Time
60minutes
Servings
10
Cook Time
60minutes
Ingredients
Instructions
  1. French meringue: Whisk the whites with sugar (200 g) until firm, soft peaks form. In three steps, introduce powdered sugar, stirring it with a spatula.
  2. On a sheet of baking paper, draw two circles with a diameter of 20 cm. Place the meringue in a cooking bag or syringe with a thick tubular nozzle and place (starting from the center) two 0.6 mm thick discs.
  3. Lay out the rest of the meringue in the form of sticks (very similar to a custard cake, only shorter) 7 cm long.
  4. Bake at 120 degrees for 1.5 hours. Focus on your oven. Meringue should be perfectly dry and crisp, at a sufficient distance from the paper.
  5. Lemon parfait: Put the juice, zest and sugar (210 g) in a saucepan with a thick bottom, heat well so that the sugar dissolves, but do not bring to a boil. Remove from heat and cool completely.
  6. Add the yolks, mix well.
  7. And heat over very low heat, stirring constantly, to 85 ° C. Cool completely.
  8. Whisk the cream to steady peaks and softness.
  9. Combine with lemon-yolk mixture and mix very well.
  10. Fold the pie together: The cake ring should be high, if not, pull it out with a baking paper ribbon. Place the ring on a sheet of foil and press the foil against the walls of the mold, put it on a platter. We put a circle of meringue on the bottom.
  11. Cover it with half a parfait.
  12. Lay out the second meringue disc.
  13. And cover with the remaining parfait. Send the pie to the freezer for 5-6 hours.
  14. Remove the frozen cake from the mold. I warm up the sides very quickly by blowing them with a hairdryer.
  15. Decorate the sides with meringue sticks, crumble the meringue on top and garnish with grated chocolate. Store the cake in the freezer for 5-7 minutes, put it on the refrigerator shelf before serving.
  16. Cut the pie into portions, preferably with a hot, dry and very sharp knife.
  17. It’s sooo delicious! Crispy meringue and tart lemon-flavored parfait! Enjoy your meal.
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