Lemon Meringue Layer Cake

  • Yield: 10 to 12 servings
  • Prep: 30 mins
  • Cook: 90 mins

Ingredients

Mascarpone Frosting;
1 1/4cups mascarpone cheese
4tablespoons unsalted butter, melted and cooled
1 1/2cups confectioners' sugar
1teaspoon vanilla extract
Cake;
7tablespoons butter, softened
1/2cup granulated or superfine sugar
3/4cup self-rising flour
-- finely grated zest of 2 lemons
-- juice of 1/2 lemon
2-- eggs
4-- egg whites
1 1/3cups granulated or superfine sugar
1teaspoon cream of tartar
1teaspoon vinegar
1cup ground almonds
-- Mascarpone frosting
2/3cup lemon curd
2tablespoons limoncello liqueur
1 1/2teaspoons flaked almonds

Instructions

  1. Mascarpone Frosting:
  2. In a large bowl, beat the mascarpone cheese and butter with a handheld electric mixer until smooth.
  3. Sift in the confectioners' sugar.
  4. Add the vanilla extract and mix well.
  5. Using a palette knife, spread thickly over your chosen cake. 
  6. For Cake:
  7. Grease and line an 8-inch round cake pan. Preheat oven to 350F. 
  8. Mix butter, 1/2 cup of sugar, flour, half the almonds, half the zest, juice and eggs.
  9. Spoon the mixture into the prepared pan.
  10. Bake for 20 to 25 minutes, until well risen. Cool in pan, turn out onto rack.
  11. Lower oven to 275F. Beat egg whites until stiff and gradually beat in sugar.
  12. Add the cream of tartar and vinegar at high speed. Fold in the ground almonds and remaining lemon zest.
  13. Divide mix between 2 lined baking sheets. Spread into 8-inch rounds.
  14. Bake for 60 minutes, until the paper peels away from the base of the meringue. Allow to cool on a wire rack.
  15. For the filling, mix the lemon curd and limoncello. Prepare the mascarpone frosting in another bowl.
  16. To assemble, cut the cake in half and place one of the halves on a plate. Spread on a quarter of the lemon curd, then a quarter of the frosting. 
  17. Put a meringue on top and spread more limoncello mix and frosting over. Repeat with another cake layer and finish with a meringue.
  18. Spread the remaining frosting over the top, drizzle with the limoncello and scatter the flaked almonds overtop.

Variation for Frosting: Omit vanilla extract and add 3 tablespoons coca powder. Add seeds from 1/2 vanilla bean. 

Variation for Cake: As an alternative, you can use the meringue as a pudding. Serve with cream and fresh summer fruits for a great summer treat.  

Reprinted with permission from Abi Fawcett's My Cooking Class: Cake Basics (Firefly Booksm Ltd., 2012)

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