Lemon meringue cake: the recipe for the soft and fragrant dessert

Preparation:

1. Base: Whisk eggs with sugar and lemon zest. Then add oil, flour and yeast.
2. Pour the mixture into a mold and bake at 180° for 9 minutes.
3. Mousse: Mix sugar, lemon zest, eggs and lemon juice in a saucepan. Bring to the heat and allow to thicken.
4. Then fold in the butter and hydrated gelatin. Cover with cling film and let cool.
5. Now whip the cream and add the previously prepared lemon cream.
6. Moisten the base with milk and cover it with a layer of lemon mousse.
7. Let the cake cool in the refrigerator for at least 4 hours.
8. Meringue: Make a syrup by bringing water and sugar to a boil.
9. Start by beating the egg whites and then slowly pour in the syrup.
10. Decorate the cake with meringue and toast it with a burner