Lemon meringue cake: the recipe for a creamy and fragrant dessert

1. Base: whisk the eggs with sugar and lemon zest. Then add oil, flour and baking powder.

2. Pour the batter into a mold and bake at 180° for 9 minutes.

3. Mousse: mix sugar, lemon zest, eggs and lemon juice in a saucepan. Cook until it thickens.

4. Then stir in butter and hydrated gelatin. Cover with some plastic wrap and let cool.

5. Now whip the cream and add lemon cream from before.

6. Wet the base with some milk and cover with a lemon mousse layer.

7. Refrigerate for at least 4 hours.

8. Meringue: make the syrup by boiling water and sugar.

9. Start whisking egg whites, then pour in the syrup.

10. Decorate the cake with the meringue a burn with a blow torch.