Buche Lemon Meringue (lemon meringue roulade) Brazo de limon y merengue

This was the dessert I made for  New Year Eve.
A buche de Noel cream filling topped with meringue lemon.
Fresh and delicious.
The photos were evening before dinner so sorry.
But if I could not take photos there would be nothing the next day!
And so it was!
I run a lot that day. But anyway !.
As my mom says it's a relief when finally  spent Christmas and New Year (although we love so much)
This dessert can be made in any season and can be garnish with frozen berries.
I used  some cherries I had!.
Happy New Year to all!


Source: Les recettes de la cuisine de Asma

Ingredients

cake roll

4 eggs
150 g +50 g sugar
150 g flour
1/2 teaspoon baking powder


Method

Preheat oven to 190°c

Separate the whites from the yolks

Whisk the egg yolks with 150 sugar until the mixture whitens.
Beat the egg whites incorporating the remaining 50 g sugar when thet start to foam (they should not to be too firm)

Whisk the middle of the first mixture to the egg whites   and stir in the remaining first mixture, stirring gently with a spatula.
Finally add the flour and baking powder  mixture gradually to the mixture.
Pour the dough on a silicone mat or on an oven tray covered with baking paper.
Bake 10 to 12minutes or until is little golden.
Turn out in a tray after cooking and cool


Lemon curd

150 ml lemon juice
grated zest of 2 lemons 
150 g caster sugar
3 eggs
1   tablespoon of cornflour

Put all the ingredients and mix homogeneously  in a pyrex jar in the microwave 3 times for 1 minute on high w
and stirring every minute.
Let cool at least 2 hourse before use.

The italian meringue

3 egg whites
pinch of salt
sugar 130 g
3 tablespoon water


In a pot  heat sugar and water to medium heat.
Until the sugar syrup bubble and is more 
Start beating the whites and pinch of salt.
Add slowly the syrup to whites in low speed.
Once the syrup is incorporated return to high speed and beat to reduce the temperature of the meringue.

Spread lemon curd on cake evenly , then roll gently by tightening.

Using a spatula, spread the meringue and cover all the roulade and with a light blow torch and decorate as your taste.

Garnish with some fruits or frozen fruits and mints.
Let cool in fridge at least 2 hourse before serving!

Print recipe








Buche de Noel

En español

Este fue el postre que hice para Año Nuevo, un postre fresco y rico, es que a mi me encanta el limón y la combinación merengue, limón es muy buena.
Lo adorné  con cerezas pero es un postre que se puede hacer en cualquier época y adornar con frambuesas u otros frutos que se tengan.

Feliz Año Nuevo a todos!!

Ingredientes

(para el bizcocho)