Lemon Meringue Cake
FOOD + DRINK
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Lemon Meringue Cake
Recipe by : Miele , www . derkern . miele . co . uk
Serves : 12-16
Light and sweet lemon sponge is coated with pillowy soft Italian meringue which has been blowtorched to transform this cake into a bold showstopper .
Ingredients :
For the cake
• 340g caster sugar
• 340g salted butter , softened
• 6 eggs , lightly beaten and at room temperature
• 340g self-raising flour
• Zest of 3 lemons
For the syrup :
• Juice of 3 lemons
• 4 tbsp caster sugar
• 1 jar of lemon curd ( or see recipe below )
For the meringue :
• 270g egg whites ( approx . 6 egg whites )
• 450g caster sugar
• ¼ tsp cream of tartar
• 1 tsp vanilla bean paste
For the lemon curd ( if making yourself ):
• 55g unsalted butter , cubed
• Finely grated rind of 3 lemons
• 200ml lemon juice
• 225g caster sugar
• 2 eggs
Method :
1 . Preheat the oven to 150 ° C . Line and grease the cake tins .
2 . For the cake , cream the caster sugar , butter and lemon zest until pale and fluffy . Gradually and slowly whisk in the eggs .
3 . Using a large metal spoon , gently fold in the flour . Divide the mixture equally between three lined cake tins . Place the tins on the baking trays and put in the preheated oven . Bake for 35 minutes or until cooked .
4 . While the cake is baking , make the lemon syrup . Place the lemon juice into a small saucepan along with the caster sugar . Bring to the boil . Once the caster sugar has dissolved , remove from the heat and leave to one side .
5 . When the cakes have cooked , remove from the oven and transfer to a wire rack . While still warm in their tins , brush with the lemon syrup .
9 . Cover the cake with the meringue mixture , leaving texture and peaks on the meringue .
10 . Using a blow torch , toast the meringue to give the cake some colour . Store at room temperature and serve within 2-3 days .
For the lemon curd :
1 . Place the butter , lemon rind and lemon juice into a medium-sized microwavable bowl . Heat for 2 minutes on 850W .
2 . Stir in the sugar and cook for 3.5 minutes at 850W . Remove from the microwave and stir well until the sugar has dissolved then beat in the eggs .
3 . Cook for a further 6 minutes at 600W , whisking thoroughly after every minute until the curd has thickened .
4 . Strain into a sterilised jar . Store in the fridge for up to a month .
6 . Once the cakes have completely cooled , remove from the tins . Sandwich the three layers together with lemon curd between the layers and leave the top plain .
7 . For the meringue , place the egg whites , caster sugar and cream of tartar into a clean metal bowl , or the metal bowl of a free standing mixer .
8 . Place over a pan of simmering water and using a hand held mixer whisk for 4-5 minutes or until stiff peaks form . Remove from the heat and transfer the mixing bowl to the free-standing mixer on high speed for a further 4-5 minutes , or continue to mix with the hand held whisk ( off the heat ) for 4-5 minutes .
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