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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I wanted to make the recipe long time ago,but I was delaying it as it looked hard for me.However,Once you will begin you will the discover the fun,specially the last part of assembling the cake. Ingredients:
syrup |
1 cup sugar |
1 1/2 cups water |
(place both sugar and water on a heavy saucepan over medium heat, stir till |
sugar dissolves. raise the heat to high and simmer for 5 minutes. cool |
completely |
cake |
5 eggs |
1 tsp vanilla powder |
3/4 cup sugar |
3/4 cup flour |
1/3 cup corn starch |
pinch of salt |
lemon curd |
3 eggs |
150 grams sugar |
1/3 cup fresh lemon juice |
1 tsp lemon zest |
65 grams butter |
meringue |
5 egg whites |
1/4 tsp cream of tartar or 1 tsp lemon juice |
150 grams sugar |
1/2 tsp lemon zest. |
Directions:
1. Cake:
2. Preheat oven to 350 F (175 C).
3. Grease a round cake pan of about 9 inches (22 cm). Line the pan with a parchment paper.
4. In the bowl of an electric mixer, combine the eggs, vanilla, and sugar.
5. Beat with an electric mixer for about 10 – 15 minutes, or until the mixture is very soft and doubled in volume
6. On a bowl, sift the flour, cornstarch, and a pinch of salt together.
7. Sift the flour mixture into the beaten eggs.
8. Fold the mixture thoroughly with a rubber spatula, 3 – 4 times, mixing gently with a round, and top to bottom movement
9. Pour into the pan. Level with a spatula. Bake for about 30 – 45 minutes, or until golden.
10. Remove from the pan turning upside down. Remove parchment paper. Transfer on a rack to cool to room temperature
11. Once cooled, split the cake into three equal layers; place each layer on a parchment paper sheet
12. And set aside.
13. Lemon curd:
14. In a stainless bowl set over a saucepan with simmering water, place the eggs, sugar
15. And lemon juice. Whisk on low medium speed for 12 minutes till thick and pale in color.
16. Remove from heat and add the lemon zest and butter, beat till all combined.
17. Chill for 1 hour stirring occasionally.
18. Meringue:
19. On a clean stainless bowl, place the egg whites and using clean beaters, beat
20. Till frothy.
21. Add the cream of tartar or lemon juice if using till soft peaks formed.
22. Start adding the sugar till you reach a stiff peaks and the meringue is shiny
23. And glossy.
24. Assemble the cake:
25. Place the first cake layer on a high stand (I use the same cake pan flipped).
26. Brush the first layer with cold syrup. Spread 3-4 tbsp of the lemon curd
27. In the center and spread. Make sure you stop spreading 2 cm before
28. The edge. Repeat with the other layers in the same manner.
29. Cover all the cake sides and top with meringue using a spoon to
30. Make decorative swirls. You may also pipe any shapes you desire
31. With a piping bag. Use the flame torch to brown the meringue
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