Mini meringue lemon cake

30/03/2014 11:50

Not easy to bake in a broken oven ..... but it turned out that the grill function on the oven is still worked, so I took a chance. Maybe not the perfect cake, but a very good one. A little juicy meringue cake , filled with homemade lemon curd and covered with Italian meringue. I did not want a normal sized cake today because I was not sure I would succeed, but the 15cm baking pan I used, turned out to be perfect for mini cakes..... great for maybe only 4 people. Looks a bit cute too!

I will wright this recipe as for a typically large cake of about 23cm in diameter. What I have used for my cake illustrated on the photos is only half. I'll leave it up to you to choose the size. Always start with lemon curd because it needs a moment to settle. Lemon curd can also be purchased complete in most grocery stores.
Lemon curd :
2 teaspoons finely grated lemon peel,
5 egg yolks
2 cups sugar
60 grams softened butter
juice of one lemon,
little salt
Here's how: Put the egg yolks, sugar and soft butter in a saucepan. Mix everything well and add lemon juice. Put the saucepan on the stove and put on medium heat. Stir in all the time or else it will easily burn. After a few minutes the paste becomes thicker. Keep stirring all the time. It is also important that it does not boil. When lemon curd is sufficient thick, pour it over in a bowl and add lemon zest. Stir together and set it cold for a while. Lemon curd keeps well in the refrigerator for at least 3 weeks.

Cake base
6 eggs
2 cups sugar
2 teaspoons finely grated lemon peel,
2 teaspoons vanilla extract;
2 teaspoons hot water,
1 cup flour
1 cup cornstarch
A few drops of lemon juice.
Here's how: Mix flour and cornstarch in a bowl and set it aside for now. Separate the egg whites from the yolks and begin to stir together the egg yolks with 1 cup of sugar ( half that is) Whisk for about 10 minutes (you know the paste is ready when you can write letters using the jet of paste hanging from the whisk ) Add the lemon peel, vanilla extract and the hot water . The water makes the bottom becomes extra juicy. Keep whisking for a few more minutes. Add flour mixture and blend it in with a spatula. Put aside now and start whisking the egg whites. Add the remaining 1 cup sugar a little at a time until you get a nice meringue. Pour the meringue over the paste and stir it with a spatula. Divide batter into two cake pans of about 20 cm that you have put parchment paper in the bottom of. Bake the cakes for 30 minutes at 160 degrees heat. Flip bottoms up and down on baking paper when they are done. This helps them retain their shape better. Peel off the paper on top and let the cool. If you want the bottoms even juicier , mix up some lemon lemonade (water, sugar and lemon juice) and drizzle with a little spoon on the bottoms (4-5 spoons per base) .

Italian meringue :
6 egg whites
3.5 cups of sugar
2 cups water
1 cup lemon juice.
Here’ how: Heat up 3 cups of sugar with the water until you reach 120 degrees. Pour it afterwards in a glass bowl and allow standing aside while you whisk the egg whites in a separate bowl. Add the remaining sugar a little at a time and continue whisking. Now, insert the heated sugar that you have to the side, a little at a time while still whisking. Add the lemon juice as well and continue whisking for at least 5 minutes, or until you have a nice steady meringue.
Assemble the cake with lemon curd in between the bottoms and cover the whole thing with the Italian meringue. Bake the cake in the oven again for about 5 minutes at 260 degrees to get a nice color . Good Luck!

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden