Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, lemon meringue cake. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Lemon meringue cake is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Lemon meringue cake is something that I have loved my entire life. They’re nice and they look fantastic.
Get Inspired On Our Official Site. In a large bowl, combine the cake mix, eggs, water and oil. Top with the second cake layer and press down gently. Line bottoms of pans with cooking parchment paper.
To begin with this particular recipe, we must first prepare a few components. You can have lemon meringue cake using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Lemon meringue cake:
- Prepare 6 eggs at room temperature
- Take 3/4 cup caster sugar
- Take 2 tsp finely grated lemon rind
- Get 1 cup plain flour
- Take 50 grams unsalted butter, melted
- Get 2/3 cup lemon curd
- Prepare 3/4 cup caster sugar
- Prepare 1 tbsp liquid glucose
- Take 2 tbsp water
- Take 3 egg whites, at room temperture
Bake, watching carefully, until meringue is brown around edges and beginning to brown elsewhere. Transfer to a serving plate and serve as soon as possible. Cover with reamining cake layer, cut side down. Dust lightly with flour and shake out the excess.
Instructions to make Lemon meringue cake:
- Grease a 22cm round x 7cm deep cake pan. Line with baking paper.
- Beat eggs, sugar and rind in a large bowl of an electric mixer for about 8 to 10 minutes, until thick and tripled in size. Fold in sifted flour. Transfer 1/2 cup of egg mixture to a small bowl. Stir in butter. Fold back into egg mixture. Pour into prepared pan.
- Cook in a moderately slow oven ( 160 C) for about 30 minutes, or until golden brown and cake shrinks away from side of pan. Stand for 5 minutes, turn out on a wire rack to cool.
- To make Italian meringue,combine sugar, glucose and water in a small heavy-based saucepan. Stir gently over a low heat until dissolved. Bring to boil. Place a candy thermometer into boiling syrup, boil without stirring, for about 4 minutes, or until temperature reaches 121C (hard-ball stage) remove from heat.
- Meanwhile, beat egg whites in a large bowl of an electric mixer until soft peaks form. Don't over-beat. Beating on a medium speed, slowly pour the hot syrup steadily into egg whites continue to beat for 8 to 10 minutes, or until meringue is cold.
- To assemble, cut cake horizontally into three even layers. Sandwich together with curd on a serving plate. Spread 1 1/4 cups of meringue over top and side of cake. Place remaining meringue into a piping bag fitted with a 2cm plain nozzle. Pipe on top of cake. Use a blowtorch to brown meringue just before serving.
Cover with reamining cake layer, cut side down. Dust lightly with flour and shake out the excess. Reserve half of the raspberries, and combine the other. The sponge cake is moist and flavorful by itself, however, adding the lemon syrup truly makes this a zesty, lemony slice of heaven. This cake has several components to it and the lemon curd definitely takes some time and patience to prevent curdling it, however, the technique of creaming the yolks with the sugar and butter will help minimize your chance of curdling.
So that’s going to wrap it up with this exceptional food lemon meringue cake recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
