A festive dessert par excellence, Vacherin owes its name to a similarity in appearance with the cheese of the same name, originally from Doubs, but the cake is very much from Lyon.
Difficulty:[usr 2]
Crack the eggs and separate the whites from the yolks. Put the yolks in a terrine with the sugar and mix, whisking until you obtain a frothy and pale yellow consistency. Then add the fresh cream and 5 cl of rum. Mix thoroughly and set aside.
Put the sugar cubes in a heavy-bottomed saucepan, then add 3 tablespoons of water. Heat while stirring. When you get a blond caramel add a few drops of vinegar to keep it liquid and set it aside. Meanwhile, beat the egg whites until stiff, adding a pinch of salt, then fold them into the egg yolk cream, taking care not to break the whites.
Pour the liquid caramel into a round springform pan, rotating it so that it coats the wall well. Arrange the meringues around the edge, side by side. Pour the cream into the prepared mold and cover it. Put it in the freezer for 12 hours.
Serve unmolded.
To easily unmold, dip the bottom of the mold in a pot of boiling water.
Source:Regional Cuisines of France:Le Lyonnais.
