Lemoncurd meringue cake

Name: Lemoncurd meringue cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 150 g soft butter or margarine; 300 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 package Vanillin sugar; 3 Eggs (size M); 250 g Flour; 2 TEASPOONS Baking Powder; 6 TABLESPOONS Milk; 3 Protein (size M); 1 pinch Salt; 8 sheets Gelatine; 750 g Whipped cream; 1 jar (320 g content) lemon curd; 7-10 Tbsp Sugar flowers and flaked almonds; 1 TABLESPOON Icing sugar; 7-10 Tbsp Lemon slice and lime wedges; 7-10 Tbsp Fat and flour

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

150 g soft butter or margarine
300 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 package Vanillin sugar
3 Eggs (size M)
250 g Flour
2 TEASPOONS Baking Powder
6 TABLESPOONS Milk
3 Protein (size M)
1 pinch Salt
8 sheets Gelatine
750 g Whipped cream
1 jar (320 g content) lemon curd
7-10 Tbsp Sugar flowers and flaked almonds
1 TABLESPOON Icing sugar
7-10 Tbsp Lemon slice and lime wedges
7-10 Tbsp Fat and flour

Directions

1
Cream fat, 150 g sugar, lemon peel and vanillin sugar. Stir in the eggs one by one. Mix flour and baking powder. Alternate briefly with the milk. Grease a springform pan (26 cm Ø) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
2
Beat the egg white until stiff, adding salt and 150 g sugar. Continue beating until the sugar has dissolved. Remove the mould from the oven. Spread the meringue loosely over the cake. Leave an approx. 2 cm wide edge free. Bake for another 15-20 minutes. Carefully loosen the edges of the cake and let it cool in the mould. Remove the cake from the tin and cut in half horizontally. Place a cake ring around the lower cake base. Soak the gelatine in cold water. Whip the cream until stiff. Squeeze the gelatine, dissolve carefully. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Stir 170 g Lemon Curd loosely into the cream.
3
Remove the cake from the tin and cut in half horizontally. Place a cake ring around the lower cake base. Soak the gelatine in cold water. Whip the cream until stiff. Squeeze the gelatine, dissolve carefully. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Stir 170 g Lemon Curd loosely into the cream. Spread half of the cream on the base, smooth it down. Pour 150 g lemon curd in patches onto the cream. Add the rest of the cream and smooth it down. Place the top cake layer on top and chill for about 3 hours. Remove the cake from the ring. Sprinkle with sugar flowers and almonds, dust with icing sugar. Decorate with a slice of lemon and lime wedges
4
Spread half of the cream on the base, smooth it down. Pour 150 g lemon curd in patches onto the cream. Add the rest of the cream and smooth it down. Place the top cake layer on top and chill for about 3 hours. Remove the cake from the ring. Sprinkle with sugar flowers and almonds, dust with icing sugar. Decorate with a slice of lemon and lime wedges
5
4 hours waiting time