Simple Way to Make Quick Gâteau nuage au citron

Hello everybody, it's Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade Gâteau nuage au citron. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gâteau nuage au citron, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gâteau nuage au citron delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gâteau nuage au citron is 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gâteau nuage au citron estimated approx 20 minutes.

To get started with this recipe, we have to prepare a few ingredients. You can cook Gâteau nuage au citron using 14 ingredients and 4 steps. Here is how you cook that.

Gâteau très léger et frais. Une bonne alternative à la tarte au citron meringuée.

Ingredients and spices that need to be Prepare to make Gâteau nuage au citron:

1. 1 oeuf
2. 65 g sucre
3. 4,5 cl crème liquide
4. 60 g farine
5. 1 c à café de levure chimique
6. 2 oeufs
7. 30 g beurre
8. Le jus de 2 citrons jaunes
9. 70 g sucre
10. 20 cl crème liquide
11. 3 feuilles de gélatine (1g la feuille)
12. 2 oeufs
13. 120 g sucre semoule
14. 4,5 cl d'eau

Steps to make to make Gâteau nuage au citron

1. Réalisez la base du gâteau. Préchauffez le four à 180 degrés. Mélangez l’oeuf avec le sucre. Incorporez ensuite la crème liquide. Ajoutez la farine et la levure chimique. Versez la préparation dans un moule beurré d'environ 20 cm de diamètre et enfournez pendant 15 à 20 minutes. Laissez refroidir sans démouler le gâteau.
2. Réalisez le curd au citron. Battez les oeufs et ajoutez-y le sucre semoule, ainsi que le jus des citrons. Faites fondre le beurre dans une casserole et versez-y le mélange précédent. Remuez jusqu’à ce que la crème épaississe. Laissez refroidir.
3. Réalisez la mousse au citron. Mettez les feuilles de gélatine à ramollir pendant 10min dans de l’eau froide. Montez la crème en chantilly. Réchauffez 1/4 du lemon curd et ajoutez les feuilles de gélatine préalablement égouttée. Bien mélanger. Hors du feu, ajoutez le reste du curd citron. Puis, incorporez délicatement le tout à la crème montée en trois fois. Versez cette dernière sur le gâteau. Réservez au réfrigérateur pendant 3 heures. Démoulez le gâteau.
4. Réalisez la meringue italienne. Faites chauffer le sucre et l’eau à 118°C En attendant, montez vos blancs en neige. Quand le sirop a atteint les 118 °C, ajoutez le aux blancs en neige tout en continuant de battre au batteur électrique. Le mélange doit être ferme. Puis pochez la meringue sur la mousse au citron. Terminez par un petit coup de chalumeau

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