Lemon-Filled Meringue Cake

12
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


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Original recipe yields 12 servings
OK
  • FOR CAKE
  • FOR FILLING
  • FOR FROSTING

Nutritional

  • Serving Size: 1 (147.6 g)
  • Calories 433.9
  • Total Fat - 24.2 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 544.6 mg
  • Sodium - 201.7 mg
  • Total Carbohydrate - 43.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 32.6 g
  • Protein - 11.5 g
  • Calcium - 128.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

TO MAKE THE CAKE


Step 1

Preheat oven to 350.

Step 2

Grease two 8 inch cake pans

Step 3

Cream butter with 1/2 cup sugar until light and fluffy.

Step 4

Add egg yolks one at a time.

Step 5

Blend in milk and vanilla.

Step 6

Sift flour and baking powder together, and gradually add this to creamed mixture.

Step 7

Beat for 2 minutes.

Step 8

Divide batter between pans.

Step 9

In another bowl beat egg whites and 1 tsp lemon juice until soft peaks form.

Step 10

Gradually add 1 cup sugar, and beat till stiff peaks form.

Step 11

Spread meringue over cake batter in pans.

Step 12

Sprinkle Almonds on one layer.

Step 13

Bake for 30 minutes.

TO MAKE THE FILLING


Step 14

Mix cornstarch, sugar and milk in a small saucepan, heating over medium heat and stirring constantly.

Step 15

Bring to a boil.

Step 16

Stir a little of the hot mixture into the egg yolks, then add egg mixture to the sauce pan.

Step 17

Cook for 1 minute, stirring.

Step 18

Remove from heat and add lemon rind and juice.

Step 19

Frosting: Whip cream and sugar till soft peaks form.

Step 20

Assemble the cake: place layer without almonds on a serving platter, meringue side down.

Step 21

Spread with lemon filling.

Step 22

Place second layer on top, almond side up.

Step 23

Frost edges of cake with whipped cream.

Tips & Variations


No special items needed.

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