Lemon Meringue Cake ~ #The Cake Slice Bakers

"When life gives you lemon, take it. don't waste food". Then take those 

lemons and make a Lemon Meringue Cake.

It is hard to believe that The Cake Slice Bakers are already making their second cake from The European Cake Cookbook by Tatyana Nesteruk. If you don't have this book you need to run out and grab it or order it online immediately. Each chapter is divided into Eastern Delights, Western Delicacies, Southern Decadence, Central Indulgences. and Northern Treats. It's like a mini vacation through Europe where you get to eat all the best cakes.

The choices for February were Caramel Honey Cake, Lemon Meringue Cake, Esterhazy Cake and Banoffee Cake. As I read through the list I said yes to each one, I mean really, how could I chose just one? I finally narrowed it down to two of the choices, and weirdly I made my choice because one of the cakes looked too messy. Seriously, who makes their choice like that? Apparently I do. 😃 As you can tell from the photos I went with the Lemon Meringue Cake. Since there are a few steps I decided to make the cake over two days.  The first day I made the cake and the lemon curd, then the next day I made the meringue and assembled the cake.

So, let's start with the steps I changed, which I have a habit of doing.  Since I have trouble cutting a straight line, you can imagine what I am like at splitting cakes into layers.  To avoid this I just made the cake in three cakes pans instead of two. Sure I only ended up with three layers, but it was the same amount of cake. A kitchen scale is your best friend for getting the same amount of batter in each pan so that you have equal layers. To infuse even more lemon flavor into the cake I made a simple syrup - equal parts sugar and water - and added some limoncello, which was then brushed over each layer as I assembled the cake.

For the most part I did like this cake, but I was somewhat confused as the author has the same cake posted on her website, but the recipe for the cake is different as well as a few other subtle changes.  Honestly I think the cake in the book is a little heavy, and I would prefer a lighter sponge cake. The method used for the lemon curd is one I haven't tried before, and whilst it tasted OK, I do have another recipe that I think I prefer more than this one. The meringue however whipped up like a dream, and was the crowning jewel of the cake.

Lemon Meringue Cake

Printer Friendly Version
Cake ~

• 6 large eggs
• 150g (¾ cup) sugar
• 1 teaspoon vanilla extract
• 125g (1 cup) all-purpose flour
• 50g (½ cup) almond flour
• 1 teaspoon baking powder
• 80g (⅓ cup) butter, melted
• Zest from 1 lemon

Lemon Curd ~

• 2 eggs, plus 4 egg yolks
• 200g (1 cup) sugar
• 160ml (⅔ cup) freshly squeezed lemon juice, strained
• 1 teaspoon vanilla extract
• 230g (1 cup) unsalted butter

Meringue Topping ~

• 6 egg whites
• 160ml (⅔ cup) water
• 400g (2 cups) sugar
• 1 teaspoon vanilla extract

Preparation

Cake ~

1. Preheat the oven to 180℃ (350 degrees ℉). 
2. Line two 20cm (8-inch) round cake pans with parchment paper.
3. In a large mixing bowl, whisk the eggs, sugar and vanilla on high speed for 7 to 8 minutes until voluminous and pale in color.
4. In a separate bowl, combine all of the dry ingredients: flour, almond flour, and baking powder.
5. Sift the dry ingredients into the egg mixture in small increments, folding gently but thoroughly.
6. Add the melted butter and lemon zest last, mixing just until combined.
7. Divide the cake batter evenly between the pans and bake for 30 to 32 minutes, until the cake is golden.
8. Remove the layers from the oven and cool completely before using a serrated knife to split each layer in half.

Lemon Curd ~

1. In a medium-sized saucepan, wish together the eggs, egg yolks and sugar for 3 to 4 minutes, until thick and pale, then add the lemon juice.
2. Cook the sauce over medium heat, stirring constantly, for 4 to 5 minutes, until the mixture is thickened and begins to bubble.
3. Remove it from the head and whisk in the vanilla and butter until the butter is melted.
4. Cover the custard with plastic wrap and set it into the refrigerator to cool for 30 minutes.

Meringue Topping ~

1. Prepare the meringue when ready to assemble the cake.
2. Place the egg whites into a stand mixer and whisk on high speed until soft peaks form, about 2 minutes. Combine the water and sugar in a small saucepan and attach a candy thermometer to the side.
3. Cook the syrup, not stirring, until it reaches 115℃ (238℉); about 5 minutes.
4. Set the mixer to medium speed and slowly pour in the hot syrup.
5. Once all the syrup is added, add the vanilla extract and then whisk on high speed for 5 to 6 minutes until the meringue is thick and glossy.
6. Transfer several cups of the meringue into a pastry bag with a simple round tip.
7. Pipe a 2.5cm (1-inch) border along the edge of each cake layer, then fill the center with lemon curd. Frost the top and sides of the cake with meringue, then add the remaining meringue on top, creating a large mound.
8. Place the cake into the refrigerator to set for 2 to 3 hours.
9. When ready to serve, use a kitchen torch to caramelize the sides and top of the cake.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

An InLinkz Link-up