夏日涼派－免焗檸檬撻

那時媽媽因為報了糕餅班學做不同的糕餅，然後在沒有老師的情況下，做出來的全都失敗了，要不曲奇不脆，要不蛋糕不軟，就唯獨這個檸檬撻成功；大熱天時，從雪櫃拿出來切一份，那清新的檸檬香和冰涼軟滑的忌廉，每次都想多吃一份。

愛沙尼亞的夏天雖然沒有香港般悶熱，不過因為房子西斜，而且沒有冷氣（北歐大部分房子都沒有冷氣機的），下午有時也會熱得出街走走，於是又令我想起這個涼浸浸的夏日甜品。加上有一次honey的同事新居入伙派對，我帶了這個蛋糕做見面禮，其他愛沙人吃過後都紛紛讚好（可能愛沙尼亞沒有這種蛋糕）有幾個愛沙尼亞朋友更問我拿食譜，問我是不是家傳秘方，實質上只是香港一個簡單到極的蛋糕，可惜找極也找不到英文版本，唯有用自己的地方做一個英文版再分享給她們。

材料

餅底
消化餅 14塊
牛油 200g

饀料
淡忌廉 400g

蛋白霜
雞蛋白 3隻
砂糖 50g

蛋黃液
雞蛋黃 3隻
砂糖 30g
檸檬 1個（香港檸檬可以用2個，因為愛沙的檸檬很大！）
魚膠粉 10g

1. 先將清化餅打成粉碎再混和已溶化的牛油，把混合物倒進餅模並壓平，完成後放到雪櫃備用（我用的是24cm餅模）
2. 用打蛋器把淡忌廉打至企身，放到雪櫃備用
3. 把打蛋器洗淨後，先將3隻雞蛋的蛋黃和蛋白分開，蛋黃留在下一步使用
4. 用打蛋器把已分好的蛋白打成泡沫狀，再分3次加入砂糖打成蛋白霜，然後放入雪櫃以保持狀態（謹記先將蛋白打成泡沫狀，否則加入砂糖後就打不成霜狀，完成品也會變得過於流質影響口感）
5. 先將檸檬皮刨成溶再去核榨汁，混合已座溶的魚膠溶液；把砂糖倒到蛋黃中打混，再把檸檬魚膠溶液倒到蛋黃液中混和
6. 從雪櫃取出蛋白霜和已打發的忌廉，先將蛋白霜倒入蛋黃液中混和，然後再把忌廉混入混合物中
7. 混和完成後，倒進餅模中，放回雪櫃冷藏約6小時就可以吃了！

Summer Refreshing Creamy Lemon Cake

My mom used to make different pastries after her pastry class when I was in Hong Kong. But almost every item she made was a disaster without teacher’s help. There were some very soft cookies and some very hard cakes. But, she made a really nice creamy lemon cake.

During the summer time, I am always delightful to have a bite with that refreshing lemon with the creamy, fluffy texture. Most importantly, it is as cool as yogurt but more sweetened.

Estonia is not that hot comparing to Hong Kong. But it is still quite warm in the evening when the sunlight comes directly into my apartment. I recalled this dessert from my mom. I also had a chance to make the cake for a housewarming party in Estonia. My new Estonian friends were so surprised to have such a refreshing cake and they loved it! (Maybe there’s no such cake in Estonia?)

Some of them asked me for the recipe, or even asked if that’s a secret family one. Actually it is a just very simple one that I learn from my mom in Hong Kong. I couldn’t find any English recipe online. So I share it here instead for everyone who asked for it.

Ingredients

For the pastry

14 pcs digestive biscuits
200g melted butter (unsalted preferred)

For the fillings

400g whipping cream
3 medium eggs, egg whites and egg yolk separately
50g sugar, for mixing with egg white
30g sugar, for mixing with egg yolk
1 tablespoon finely grated lemon zest (from 1 large lemon)
4 tablespoons freshly squeezed lemon juice (from 1 large lemon)
10g melted gelatine

1. Crumble the digestive biscuits and mix with the melted butter until all crumbs stick together. Pour and flatten the mixture into the cake pan (I used the 24cm one).
2. Use mixer in high speed to beat the whipping cream into foamy and place it into the fridge.
3. Clean the mixer and prepare the egg whites and 50g sugar. Use the mixer in high speed to beat the egg whites with a whisk attachment until it goes foamy; then, pour the sugar into egg whites by 3 times and continue beating the egg whites until it goes shiny, fluffy and hold soft peaks. Place the egg whites foam into the fridge as well.
4. Use the mixer with medium speed to mix the egg yolks, 30g sugar, lemon zest, lemon juice and melted gelatine until it looks creamy.
5. Take out the whipping cream and egg whites foam from the fridge. Pour the egg whites foam into egg yolks mixture and mix it softly. After that, pour the whipping cream into it and mix it softly too. (Don’t take this step too long or the mixture will turns watery)
6. After mixing well all the fillings, it should looks like creamy and fluffy. Pour it into the cake pan and cool it in fridge for about 6 hours. Best eaten with fresh berries or berries jam.