Lemon meringue cake
Ah, the Almafi coast! Ravello, Positano and Capri have the most amazing views, turquoise sea and old-school glamour, that is why it has always been our favourite family holiday destination. This lemon meringue cake is a souvenir of what I love most on the Amalfi coast – lemon trees and delizie limone, a local speciality sponge cake filled with lemon cream. Whenever I want to splurge, spoil and be spoilt, this is the cake I have in mind. I love how the voluptuous baked meringue icing wraps the entire cake like a fluffy cloud, as if there was a secret message inside saying that you have achieved sweet nirvana. For this is what this cake is all about – heaven.
For the sponge cake:
6 eggs (separated)
200 g caster sugar
1 tsp vanilla extract
200 g plain flour
1/2 tsp baking powder
Preheat oven to 180°C/350 F. Butter and flour two cake pans (approx 20 cm/8-inch). Beat the egg yolks with the sugar and vanilla extract until light and fluffy. Beat the egg whites until stiff, fold in very gently to the egg yolk mixture. Finally, sift the flour, add the baking powder and fold in to egg mixture. Spoon batter gently into cake pans and bake for 15-20 minutes, or until golden and test-knife comes out clean. Leave to cool on a wire rack, then remove from pans and set aside to cool completely. When cool, slice each cakes with a long knife to make 4 layers of cakes. Set aside.
For the lemon custard
150 g sugar
Juice of 2 lemons
Grated zest of 1 lemon
40 g unsalted butter
In a large saucepan or double boiler combine sugar, lemon juice and zest over simmering water. In a bowl, beat the eggs and add to the sugar/lemon mixture. Cook over medium heat, stirring constantly, until mixture is thickened (about 8 minutes). You can alternate and take on/off heat while whisking away. Remove from heat and stir in butter. Set aside to cool completely and refrigerate for one hour.
For the meringue topping
4 egg whites (room temperature)
1/2 lemon juice
220 g caster sugar
1 tsp vanilla extract
In a large glass bowl, whisk the egg whites until frothy, add lemon juice and vanilla extract. Gradually add the sugar until egg whites become glossy with stiff peaks.
Assembling the cake:
200 ml double cream – whipped
Preheat the oven to a 240°C/ 460 F
Whip cream until stiff and incorporate to lemon custard. Place a layer of the cake on parchment paper, generously spread a layer of lemon filling on cake, add the other cake on top. Repeat procedure for each layers. With a spatula, spread meringue mixture covering cake entirely, forming decorative peaks by lifting spatula as if you were forming waves.
Place cake in the oven for 2-3 minutes or until meringue browns slightly on top. Check constantly as the browning can be very fast. Take the cake out and place on a serving dish. Chill before serving.
Heavenly. Those Amalfi lemons would be incredible!
Oh come on, the photo of the littlest with meringue on her nose is priceless!
PS. Elizabeth Minchilli has been doing a series over on her blog about Positano. Might be worth a looksee…
Dear Mimi, you live a heaven-like life 🙂 I will try this cake tomorrow, thank you for shring ❤
Dear Mimi, you live a heaven-like life 🙂 I ill try this tomorrow, thank you for sharing ❤
Not only does that cake look divine (I must make one very soon) – but those cups and saucers are beautiful. Who are they made by? I love them.
Hello Jennifer! The green cups and saucers are heirlooms from my grandmother’s collection. The white cake plates are Royal Stafford from England. Warm regards from Médoc, Mimix
Ah, thank you, they are truly beautiful.
Super love lemon meringue, I will try your version this weekend. Been following your brilliant blog, thanks for sharing all these lovely recipes!
Such a beautiful blog! Love the atmosphere here!
I really enjoy reading your blog- such beautiful recipes and photos- so inspiring! I have lots of lemons so my hand might jst be forced into making this cake
I have just discovered “Manger” and am truly inspired …..your photos are beautiful and I am going to try at least one of your recipes every week…..starting with this divine cake.
Thank you so much for your kind words! I am so happy to hear you will try the recipes – wishing you a great week-end filled with good food! mIMI