Sour cream and soft butter, whisk until smooth, combine with flour mixed with baking powder. Knead elastic dough. If you like sweet, then add to the dough a little sugar. The form to lay baking paper or grease... I have a form without a bottom, bottom, I did the bottom of the baking paper and nothing smeared. Roll the dough between two sheets of baking paper, carefully transfer into the form and spread, forming bumpers. For this cake fit a split form with a diameter of 20 cm, I have an oval size 23х14х6 see

The baked pumpkin pulp with the zest of a lemon punch in a blender, add the lemon juice, sour cream, eggs, flour, sugar and vanilla essence, mix well with a whisk.

Pour the filling in the form with the dough. Bake in a preheated 180 degree oven for 40 minutes - 50.

While baked cake, prepare the meringue; I made the cream "Wet Meringue, and you can just whisk the egg whites with the sugar until peaks. Proteins mix with sugar, salt, citric acid, put everything in a water bath, where already boiling water, the bottom of the bowl with a protein should not touch the boiling water, beat on high speed of mixer for 10-15 minutes until a stable pattern on the cream. Remove the meringue with Bani and beat 3-5 minutes. Here's a thick, shiny and beautiful cream it turns out, in the process of whipping, I added a yellow dye, but this is at your discretion. To shift the cream in a cooking bag with all attachments, I open star.

Take the finished cake out of the oven, the oven temperature turn down to 150 degrees.

On top of the cake to make the cream all sorts of patterns.

Put the pie in the oven for 10 minutes.

After 10 minutes remove the pie from the oven, allow to cool, release from form. Very tasty this cake is good chilled in the fridge... it then as a dessert)