"This cake has a delicate meringue icing that can be channeled or just twirled over the cake, as you pick," say the gourmet specialists at Leiths cookery school. "Either make the lemon curd ahead of time, or utilize a decent quality got one in its place.
"Any extra curd can be put away in the ice chest and eaten on toast or presented with scones instead of jam. You will require two 20cm sandwich tins."
Fixings:
(Serves 8–10)
Oil, to oil
1 lemon
225g spread, mellowed
225g caster sugar
4 eggs, at room temperature
225g self-raising flour
1–2tbsp milk
For the lemon curd:
2 lemons
120g caster sugar
50g unsalted margarine
2 eggs
For the meringue:
2 egg whites, about 60g
110g caster sugar
Technique:
1. To make the lemon curd, finely grind the pizzazz of the two lemons and press the juice. Put the juice in a pot with the sugar and spread. Beat the eggs in a little bowl with a fork to split them up and add them to the container.
2. Mix the blend over a low to medium warmth, utilizing a wooden spoon, until the spread and sugar have softened, at that point increment the warmth until the curd just begins to bubble. Expel from the warmth and strain through a sifter. Mix in the lemon pizzazz and spread with stick film, so it contacts the outside of the curd to keep a skin from framing. The curd will thicken as it cools.
3. Warmth the broiler to 180°C/gas mark 4. Delicately oil two sandwich tins, line the base of each with a plate of greaseproof paper, at that point softly brush with oil once more. Finely grind the lemon get-up-and-go.
4. Utilizing an electric whisk, cream the margarine and sugar together in a medium bowl until pale, light and fleecy.
5. Break the eggs into a different bowl and beat softly with a fork. Bit by bit add the eggs to the creamed blend in little options, beating admirably after every option.
6. Filter the flour over the creamed blend and include the lemon pizzazz. Overlap in the dry fixings, utilizing a huge metal spoon or a spatula, until the blend is simply consolidated. Add enough milk to make a hesitant dropping consistency.
7. Separation the blend between the readied tins, smooth the tops and prepare in the stove for 20–30 minutes, or until very much risen, brilliant and equitably set. The cakes should feel light to the touch. Leave them in the tins on a wire rack for a couple of moments, at that point turn out onto the wire rack, strip off the greaseproof paper and leave to cool totally.
8. To make the meringue, put the egg whites into a spotless, medium bowl and rush to hardened pinnacles utilizing an electric whisk. Include one tablespoon of the sugar and keep on speeding for 10 seconds, at that point include a second tablespoon of sugar and race to firm pinnacles once more. Gradually pour in the rest of the sugar, speeding simultaneously until it is altogether joined and the meringue is hardened once more.
9. Warmth the flame broil to its most noteworthy setting, except if you have a cook's blowtorch. Sandwich the two cooled wipes together with the chilly lemon curd (you will not have to utilize everything). Improve the highest point of the cake with the meringue, either channeling it or whirling it over the surface with a palette blade. Abstain from making high pinnacles, which may consume.
10. To complete, either utilize a cook's blowtorch (adhering to the maker's directions) to painstakingly caramelize the highest point of the meringue to a brilliant shading, or spot under the hot flame broil until the top tans, observing cautiously as it will consume rapidly.
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