Lemon cake "Sophia Loren" with walnuts, raisins and meringues

Lemon cake "Sophia Loren" with walnuts, raisins and meringues

Category: Confectionery

Ingredients
eggs (yolks - in dough, whites - in meringue)	4 things
sugar (0.5 tbsp in the dough, 0.5 tbsp in the filling, 1 tbsp in the meringue)	2 tbsp.
sl. butter or margarine (soft but not melted)	200 g
flour	2.5 tbsp (380 g)
slaked soda vinegar	0.5 tsp
lemon	2 pcs.
raisins (preferably white raisins)	150 - 200g
walnuts	1 tbsp (100 - 120 g)

Cooking method

Let's prepare the ingredients you need to make this cake. Flour and sugar were weighed out as they cooked. I didn't buy fresh lemons, so I took out the pyramids from the freeze, which I froze, ground together with the skins for tea and drinks.

Rinse the raisins and pour boiling water over for 20 minutes. When the water cools down, drain through a sieve and dry.

Divide the eggs into yolks and whites. Put the proteins in the refrigerator. Grind the yolks with 0.5 tbsp. sugar to white and weight gain.

Add soft butter to the yolks. Beat until smooth, fluffy.

Sift the flour, add the slaked soda (I quenched it with apple cider vinegar) and knead the soft, sticky dough.

Cut a piece of parchment onto a baking sheet with a margin around the edges and roll out a thin layer of dough. You can use your fingers to stretch. I have a Teflon non-stick mat instead of parchment. The size of my baking sheet is 40cm × 28cm.

Pour the lemons over with boiling water, wipe well with a napkin to remove the oily film, cut and remove all the seeds. Grind with the zest in a blender or meat grinder. How many lemons you use depends on your taste, and also on the size and variety of lemons. It is advisable not to take lemons with a thick white layer under the zest. It can taste bitter. Stir lemons and 0.5 tbsp. Sahara. Smear this mass over the base.

Spread evenly dried raisins on a layer of lemons.

Remove the cooled egg whites from the refrigerator and beat with a mixer until stiff foam. When we get the "peaks" begin to gradually add sugar, continuing to beat. We get such a meringue, which, when turning a bucket or a jug, remains in place.

Apply the whipped meringue with a spatula on a layer of lemon and raisins. Level the layer well. It is better not to spread a layer of meringue around the edges of the dough; when baking, the meringue increases.

The nuts can be chopped or chopped in any way you like. I lightly punched the blender knife. But you can also use halves of nuts. It will be convenient for you or according to your taste. Sprinkle the chopped nuts over the meringue. Place the baking sheet in an oven preheated to 180 '. I baked for 30 minutes at 180 'and then 20 minutes at 150'. I have a tabletop electric oven. Adjust the baking time to suit your oven.

When the base and meringue are baked, remove the baking sheet from the oven and pull off the edges of the parchment from the baking sheet onto the table.

We immediately cut the still hot base into squares or rhombuses. If it cools, then it will be difficult to cut, it will crumble.

Using a spatula, carefully transfer the cut pieces to the pallet. I got 24 squares and rectangles.

Here is also on a plate that did not fit on the pallet. We serve a cooled cake with a cup of aromatic tea or coffee (whoever likes it)!

Note

The recipe for this cake was published in the magazine "I love to cook" for April 2012. Even in those years I cooked it once, and then I completely forgot about the recipe. And I was sorting through this, sorting out old brochures, and this old recipe caught my eye. I decided to urgently prepare this wonderful cake.The result is excellent! Loose dough on yolks, not lusciously sweet filling with a slight sourness and airy meringue are simply divine!
If, for whatever reason, you do not want to use raisins, you can replace the raisins with any berry you like.

[nila]

nila, wah !! just my taste! To bookmarks!!

[Valerka]

Valerkathanks for the comment! It will be nice if you also try such a cake! Today, on the second day, it became even tastier. Lemon filling soaked in the sandy base and melts in your mouth

Nelya, thanks for the recipe, all the products were in stock, added dried apricots to the raisins, cooked half a portion - super

[Nelya]

Nelya cake as I love with meringue and lemon aroma Definitely took

[zoyaaa]

zoyaaa, Zoya, well pleased! Well, when did you have time? I only posted the recipe at night, and you already have a report, and even with a photo!
You have a wonderful cake! Well done, smart girl!
Tatyana1103, Tatyana, yes, the combination of products is perfect in the recipe. But raisins, if desired, can be replaced with berries. I also bought dried cranberries for a promotion. I want to try it with cranberries. Try this cake too!

I also bought dried cranberries for a promotion. I want to try it with cranberries.

We do not have a shortage of cranberries, but for some reason mine are not very fond of dried cranberries with raisins, so, in your recipe, for us everything is balanced, we will definitely try

And we have cranberries deHecite, very dear. Therefore, I rarely buy, almost never. I bought it, could not resist, according to the action, I thought it would be for milk porridge. But you're right, raisins are probably tastier, and you shouldn't translate cranberries.
I also had the idea to buy a bag for a mixture of additives in Easter cakes for Pasku. I usually soak a mixture of dried fruits and nuts in advance in cognac. But I don't know how this cranberry will behave in rich baked goods, soaked only dried cherries.

[Nelya]

Nelya, thanks for such a cool recipe !!
I love everything in him, this is from the category of those sweets that I love .. I will definitely do it!

[Olya]

Olya, but also easily and quickly everything is prepared as we like
Look there,zoyaaa, Zoya, I did not have time wake up publish, and she has already brought a photo report

It remains to run away with lemons ... it's pouring rain

Nelya, we really liked the pie.

And we have cranberries deHecite, very dear

Dried cranberries are probably not cheap everywhere

I thought it would be for milk porridge. But you're right, raisins are probably tastier, and you shouldn't translate cranberries.

Raisins or dried cherries are better for milk porridge and curd pastries, and frozen berries are also good, even cranberries.

I also had the idea to buy a bag for a mixture of additives in Easter cakes for Pasku. I usually soak a mixture of dried fruits and nuts in advance in cognac. But I don't know how this cranberry will behave in rich baked goods, soaked only dried cherries.

In rich baked goods, it will behave perfectly like candied fruits

Nelya, it's good that the recipe caught your eye! Delicious and beautiful cake! Thank you! I took it to bookmarks. I'll bake it somehow.

[nila]

nila,
Thanks for the recipe! Interesting.

[zoyaaa]

we have pouring rain

No, Olya, you don't need to run in the rain
As you buy, you will make a delicious!
zoyaaa, Zoya, great that I liked it!

It is better to use raisins or dried cherries in milk porridges and cottage cheese baked goods, as well as good frozen berries.

Tanya, never put raisins in milk, but always dried cherries. I'm not really a raisin fan at all.

Nadyushich, Hope, Volgas, Svetlana, girls, bake to your health! This is delicious !

[nila]

nilaWhat a fluffy cake!

[Ava11]

Ava11, Alla, the cake is not fluffy, it is, on the contrary, crumbly, But the sandy base, due to the lemon impregnation, is very tender, not dry. In general, as for me, an ideal composition for shortcrust pastry. I do not like very dry shortcrust pastry, and I always try to bypass it, but here I really like everything.
My husband ordered to do it again, bought raisins today

I made half with raisins, half with cherries ... Children don't eat raisins. Delicious!
Nelya, thanks for the recipe!

Girls, good morning!
Yesterday I cooked, I really liked it! : yahoo: Unfortunately there is no photo.

[Irisha]

Irisha, do it again .. and a photo in the studio!
I bought lemons, I'll try it tonight ..

Nelya, what a good "nostalgic" recipe.
I once did that, but without raisins, I don't like it, it’s delicious for me.

will definitely win the "Recipes of the Week"

[Leka_s]

Leka_s, Alyona, cherry is very interesting! I also want to try it with cherries, but my cherry is very large in freeze. I just dug up a container from the bottom of the chest.
Thank you very much for the photo !!
kykysik1107, Irina, I am very glad that you liked the cake! Thanks for the report!




zvezda, Olya, I'm all in anticipation!
Zeamays, Svetlana, yes the recipe is very old and forgotten. About raisins - I don't use raisins either. Now I treat him very evenly, but before I could not even stand the scent.
But here, due to the lemon layer and sweet meringue, the raisins are just like berries, which unidentified ones are felt. Raisins should be taken seedless, raisins, and preferably light. Then you can't hear its taste at all. Here is the one that is in the photo, very successful, I took in ATB, he is there now for action.

Ay !! How to check readiness ??

[zvezda]

zvezda, Olya, did not see your question yesterday, went to bed. Well, how did you manage? Did you like this cake?
I would like to see a photo!
I did not check readiness. There is nothing special to bake, the sandy crust is thin and it bakes quickly, the main thing is not to dry the meringue. I bake at temperature for 30 minutes, then lower the temperature a little, to about 150 'and bake for another 20 minutes. But my oven does not have an electronic thermometer, and the door does not fit very tightly. Tabletop ... what to take from it? We need to adapt to our own.

went to sleep

Well done!
I liked the recipe very much, that's just very very .. it’s awesome and clean to cook, and the taste ,,, killed on the spot
This is my taste! Moderately sweet, lemon + meringue is an excellent option. I usually do not deviate from the author for the first time, now I did everything according to the recipe for sure, the only thing, probably mechanically, put the rolled layer in the cold for half an hour. I liked the sandy for its balance, I liked the photo, I took a photo at night, but I think that it is visible.

Olya, that's another matter! How nice to read such reviews!
You correctly described the taste, it also seems excellent to me in sweetness. The lemon balanced the sugar and reduced the flavor of the raisins. It's important for me! Yes, you also have hazelnuts, really chic! Shortcrust pastry is also excellent here, not dry. And you did the right thing to put him out in the cold. According to the recipe, you need to hold the dough in the cold for half an hour, then roll it out. But I didn't, so I didn't write.
On the next day, the cakes are even tastier!
You have a great photo, do not slander yourself. My evening pictures are much worse.
Thank you very much for your feedback and photos!

[Nelya]

Nelya, you will not believe, but this is the first pastry that I will not share with anyone .. I am silent, like a fish is not a llama
Only I roll out the dough, and then into the cold .. I only made numbers, so more familiar or something

[Olya]

Olya, Olyushka, that made me happy! This is probably the highest praise for my cakes, if you did not share with anyone, did not distribute them to your neighbors, but hid for yourself to your beloved.

Nelechka, thanks for the recipe!
I just saw it. Great!
It even seems to me that when, in my childhood, I already tried this tasty treat, but does anyone need recipes in childhood ?! But I still smell and smell.
I will definitely cook it, Nelechka! Thank you so much!

Ritochka, be sure to cook! No problems, easy and fast! But enjoy the whole family :)))
Thanks for stopping by!

Good luck to you