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Lemon Pancake with Italian Meringue
90 minutes
Easy
8 servings
2
This fluffy and delicious lemon pancake with Italian meringue will be the delirium of your guests, with its soft consistency will become the ideal cake to enjoy with a cup of coffee. You can not let it go!
Ingredients
Preparation
Preheat the oven to 180 ° C.
In a bowl, hover flour, baking powder and salt. Reservation.
Beat the butter until it is soft, add the sugar, add the San Juan® eggs little by little.
Pour the juice and lemon zest into the flour mixture.
Add the sour cream and beat for 5 more minutes until integrating.
Pour the mixture into a previously greased and floured mold, bake for 1 hour. Let cool and reserve.
For the Italian meringue, in a pot over medium heat, heat the sugar with the water until you get a semi thick syrup, reserve.
Beat the San Juan® Egg Claras until they double in volume and have a firm consistency, add the lemon zest and the syrup little by little and continue beating until completely integrated.
With the help of a spoon add meringue and make waves.
A torch passes lightly over the meringue to obtain a golden color.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
685
kcal
34%
Carbohydrates
177
g
59%
Proteins
12.4
g
25%
Lipids
2.4
g
3.6%
Fiber
10.4
g
21%
Sugar
110
g
122%
Cholesterol
0.0
mg
0.0%
Rate this Tip.
Ratings (2)
Antonio Calvario Gasca
2017-09-19T08:34:44.00-06
Muy rika y lugera
Ellie Fuentes
2017-06-28T20:27:59.00-06
una pregunta; Si no tengo un soplete que otra cosa se puede usar ?
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