LEMON MERINGUE CAKE
When people ask what kind of food I like to make, I never really have a concrete answer. Lots of food bloggers have a specific style of food they make – my only requirement is that it’s as homemade as possible. Aside from that, I just like making food I love to eat and sometimes that’s something healthy and sometimes that’s a huge three-tiered lemon meringue cake. That’s just who I am.
Last weekend I really pushed the boat out making this cake for a family dinner. I literally spent the whole weekend testing different things out to get to the result I wanted.
And just look at this guy!
It was exactly what I had dreamed up – a 3 tiered cake version of a lemon meringue pie. Light and fluffy, and tangy and sweet, all at the same time.
3 tiered lemon meringue cake, big enough for 10-12 slices
For the lemon curd:
4 tablespoons cornflour
8 tablespoons sugar
300ml water
4 egg yolks,
zest and juice of 3 lemons
Mix the sugar, water and cornflour together, place on a medium heat and keep whisking until you get a thick, cloudy mixture. Remove from heat and whisk in egg yolks well. Add lemon juice and zest little by little whisking to incorporate into the mix. Place back on the heat and keep whisking for a couple of minutes until it thickens again. Remove from heat and leave to cool.
For the poppyseed sponge:
345g butter
345g caster sugar
4 eggs
345g flour
3.5 teaspoons baking powder
3 teaspoons poppy seeds
Preheat oven to 170°C. Grease and flour 3 20cm round baking tins. Cream together butter & sugar. Add eggs and whisk well. Fold in the sieved flour & baking powder and divide the batter equally between the 3 tins. I weighed these to get them all the same size and had 420g of batter in each. Bake for 24 minutes or until a skewer comes out clean.
For the meringue icing:
175g sugar
1/4 tablespoon cream of tartar
a pinch of salt
5 tablespoons golden syrup
2 tablespoons water
2 egg whites
Place all ingredients in a metal mixing bowl. Place the mixing bowl over a saucepan of boiling water with about 2cm of water in it. Make sure the bowl doesn’t touch the water. Mix using electric whisks over the heat for about 7-8 minutes until white and gooey.
To assemble the cake, place it on the cake stand and use half the lemon curd between each layer. This will seem like a lot but you need it all to get a good ratio.
Use a pallet knife or an offset spatula to put the meringue icing on. You need to put it on in really thick layers and just drag the surface gently connecting dollops of icing until it’s all covered. Unfortunately, it is a fact that many newcomers do not even read the terms and conditions for the use of a bonus. And later, after making a deposit, they find that they have to meet some very serious wagering requirements before they can finally get their money. This is why it is crucial to read all the information on the provider’s website about the bonus before claiming any Canadian online casino on www.bestcasinosincanada.net bonus/promotion. This way, you can avoid misunderstandings and unpleasant surprises later on, and it will be much easier to decide whether or not the bonus is worth claiming.
Then, use a kitchen torch to colour the meringue. Hold the kitchen torch a little way away from the meringue and don’t hover over the same spot for too long. It’s a good idea to test it out on some of the remaining meringue before starting on the cake.
Serve as is or with extra lemon curd for those who love a bit of tang!
I’m so so so happy with how this turned out! My mum took what was left of the cake into work and said that it was gone in no time! That’s definitely a sign of a good cake. :)
Have a lovely weekend! xS
