Lemon-Filled Meringue Cake |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
A lovely lemon dessert. Ingredients:
1/2 cup butter |
1/2 cup sugar |
4 eggs, seperated |
1/4 cup milk |
1/2 teaspoon vanilla |
1 cup flour |
1 teaspoon baking powder |
1 teaspoon lemon juice |
1 cup sugar |
1/4 cup almonds, sliced |
1 tablespoon cornstarch |
1/4 cup sugar |
3/4 cup milk |
2 egg yolks |
1 teaspoon lemon rind, grated |
2 tablespoons lemon juice |
1 cup whipping cream |
2 tablespoons sugar |
Directions:
1. To make Cake: Preheat oven to 350. 2. Grease two 8 inch gake pans. 3. Cream butter with 1/2 cup sugar untill light and fluffy. 4. Add egg yolks one at a time. 5. Blend in milk and vanilla. 6. Sift flour and baking powder together, and gradually add this to creamed mixture. 7. Beat for 2 minutes. 8. Divide batter between pans. 9. In another bowl beat egg whites and 1 tsp lemon juice untill soft peaks form. 10. gradually add 1 cup sugar, and beat till stiff peaks form. 11. Spread meringue over cake batter in pans. 12. Sprinkle Almons on one layer. 13. Bake for 30 minutes. 14. Filling: Mix cornstarch, sugar and milk in a small saucepan, heating over medium heat and stiring constantly. 15. Bring to a boil. 16. Stir a little of the hot mixture into the egg yolks, then add egg mixture to the sauce pan. 17. Cook for 1 minute, stirring. 18. remove from heat and add lemon rind and juice. 19. Frosting: Whip cream and sugar till soft peaks form. 20. Assemble the cake: place layer without almonds on a serving platter, meringue side down. 21. Spread with lemon filling. 22. Place second layer on top, almond side up. 23. Frost edges of cake with whipped cream. |
|