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Prep Time: 65 Minutes Cook Time: 30 Minutes |
Ready In: 95 Minutes Servings: 12 |
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We top a tender citrus curd-filled cake with lovely meringue for a mile-high masterpiece. Ingredients:
filling: |
1-1/2 cups sugar |
1/4 cup cornstarch |
1/4 cup king arthur unbleached all-purpose flour |
1-3/4 cups water |
3 egg yolks, beaten |
1/3 cup lemon juice |
1/3 cup lime juice |
2 tablespoons butter |
2 teaspoons grated lemon peel |
2 teaspoons grated lime peel |
cake: |
3/4 cup butter, softened |
2 cups sugar |
3 eggs |
1-1/4 teaspoons vanilla extract |
1/3 cup sour cream |
1/3 cup lemon juice |
1/3 cup lime juice |
4 teaspoons grated lemon peel |
2-2/3 cups king arthur unbleached all-purpose flour |
2-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 cardboard cake circle (9 inches) |
meringue: |
5 egg whites |
1/4 teaspoon cream of tartar |
2/3 cup sugar |
Directions:
1. In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices, butter and peels. Transfer to a small bowl; cool for 10 minutes. Refrigerate until chilled.
3. For cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the sour cream, juices and lemon peel. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
4. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. Place the cake circle on a baking sheet; layer with one cake layer and half of filling. Repeat layers. Top with remaining cake layer.
6. For meringue: In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
7. Spread meringue over top and sides of cake. Bake at 350° for 28-32 minutes or until meringue is lightly browned. Carefully transfer to a cake plate. Refrigerate leftovers. Yield: 12 servings.
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