The Friday Baking Project
Lemon Meringue Cake
Lemon Meringue Cake
| Yield: 1 seven-inch cake | # of Servings: 12 | Difficulty: Advanced |
Ingredients
1 8-inch Butter Sponge Cake
1 recipe Lemon Curd
½ recipe Italian Meringue
Special equipment needed:
- 1 stainless steel cake ring, 7″ by 2 â…”
- Cardboard cake circles, 7″ and 8″
- Instant read thermometer
- Small offset spatula
- Kitchen torch
Pre-recipe preparations:
- Make the lemon curd the day before
Directions
- Slice the top â…›” off the top of the sponge cake. The slice the cake in 3 equal layers.
- Place the bottom cake layer on a 7″ cardboard cake circle (bottom side down) and slide the cake ring over it. Place this on top of the 8″ cake circle.
- Spread 1 cup of lemon curd over the bottom layer. Place the 2nd cake layer over the curd and press it gently.
- Spread another cup of lemon curd and cover with the top cake layer, pressing down gently so the cake adheres to the lemon curd. Any leftover lemon curd can be stored in container in the refrigerator. Use it on toast, scones, or with fresh strawberries.
- Place a piece of plastic film over the top and refrigerate the cake for at least 3 hours, or overnight.
- Using a kitchen torch, warm the outside of the cake ring and lift it off the cake. Use the small offset spatula to scape off any excess lemon curd. Holding the 8″ cake circle, slide the cake onto a flat cake plate. Return to the refrigerator while making the Italian Meringue.
- Make Italian Meringue. Spread the thin layer of the cake to seal the cake with meringue. Generously spread meringue at least ½” thick on the edges and ¾” (or more) thick on the top.
- Using the offset spatula, or your fingers, to create peaks in the meringue.
- Use the torch to brown the meringue. Slice with a kitchen knife, rinsing in hot water and wiping with paper towel between each cut.
- To store the leftover cake in the refrigerator by pressing plastic films against exposed slices. Do not cover the meringue was it will stick to the plastic film. The cake may also be frozen.