Meringue Cake
with almond layers, lemon curd and mascarpone whipped cream
A bit of background…
I dreamt about a cloudy cake for Desmond & Dempsey that consists of three of my favourite elements: meringue, lemon and almond. It is a cake that I made on numerous occasions since and has had massive success every single time ! Nothing more satisfying than seeing guests take a big slice of your cake and enjoy it !
Meringue Cake, with almond layers, lemon curd and mascarpone whipped cream recipe
Ingredients
For the almond cake layers
200g caster sugar
200g butter
4 eggs
100g all-purpose flour
100g ground almond
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
For the curd
4 egg yolks
2 lemons (juice + zest)
140g sugar
100g butter, cubed
Mascarpone whipped cream
250g mascarpone
300ml double cream
25g sugar
For the meringue
4 egg whites (150g)
300g sugar
75ml water
Juice of 1/2 lemon
Method
Step 1 - Make the cakes: In a large mixing bowl, cream butter and sugar until pale and fluffy. Add vanilla and eggs; one by one, until smooth and incorporated. Add in dry ingredients: flour, ground almonds, baking soda, baking powder, salt. Do not overmix. Divide batter into two 8-inch pans and bake in a preheated oven at 160•c fan for 25-30 mins.
Step 2 - Make the curd: In a double boiler, combine egg yolks, sugar, lemon juice and zest. Whisk constantly for around 10 minutes until thickened. Add cubed butter and keep whisking. Pour into a jar and refrigerate.
Step 3 - Make the mascarpone whipped cream: Combine mascarpone and sugar. Mix until smooth. Add double cream, and mix until thick enough to spoon.
Step 4 - Make the Italian meringue: In a heavy saucepan, place sugar and water over medium heat. In parallel, whisk egg whites and lemon juice until foamy. Once the sugar/water register 120•c with a thermometer, remove saucepan from heat and carefully add into egg whites in a steady slow stream. Keep whisking until stiff peaks form and meringue is beautifully glossy.
Step 5 - Assembling the cake: Divide each cake into two layers. Place one half of the sponge on your serving plate and spread 1/3 mascarpone whipped cream and lemon curd. Repeat until you reach the fourth layer. Cover with meringue and use a blow torch to give the cake a nice finish !
