Lemon meringue cakes

Sift flour into the Kitchenaid (flat blade). Add icing sugar, soft butter and almond powder. Mix the ingredients on low speed. Add the eggs one by one to the dough. Knead the dough for a short while by hand and store in a cool place. Take the dough 30 minutes before usage out of the fridge and knead by hand until flexible. Put the dough in circular molds. Press the dough down firmly and flatten with a fork. Bake in the oven at 160 degrees celsius until brown.

Soften the gelatin by placing it in ice water. Heat the lemon juice. Mix the eggs with sugar. Then stir in the custard powder. Allow the lemon juice to boil for a while. Leave to cool and add gelatin and lemon zest. Add butter and mix until well combined. Place aside to allow to cool.

Bring the sugar and water to the boil and heat until 117 degrees celsius. Beat the egg whites in a food processor on half speed. When the egg whites have turned foamy, slowly add the sugar solution. Allow the food processor to continue rotating until the meringue has cooled off.

Mix the sugar and egg whites au bain-marie until it reaches 60 degrees. Place the mixture into a food processor and allow to cool while rotating. Place the mixture into a piping bag and squeeze small circles on a baking tray lined with baking paper. Bake in the oven at 100 degrees for 50 minutes.

Fill the pastry with the lemon cream. Spray with a glucose and water solution so that the pastry shines and is protected against oxidising. Squeeze a circle of Italian meringue in the middle of the lemon cream. Finish off with a spike in the middle of the circle. Brown the meringue with a meringue burner. Place the Swiss meringues around the edge of the pastry. Grate lemon zest above the pastry.