Lemon-Filled Meringue Cake
Recipe: #27582
August 17, 2017
Categories: Desserts, Cakes, Layer, Lemon, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day Mothers Day, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
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Ingredients
- FOR CAKE
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- FOR FILLING
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- FOR FROSTING
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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
Step by Step Method
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
No special items needed.