Lemon Almond Meringue Gateau

Lemon Almond Cake.JPG

Makes 1 x 9” cake

Sponge Cake

  • 1 cup all-purpose flour   

  • 1/8 tsp fine sea salt  

  • 6 large free-range eggs

  • ¾ cup granulated sugar

  • 1 tsp pure vanilla extract

Meringues

  • 4 large free-range egg whites 

  • ¼ tsp fine sea salt 

  • ½ cup + 2 tbsp granulated sugar     

  • ¼ tsp pure vanilla extract 

  • 1 cup ground almonds  

Lemon Syrup

  • Juice of 2 lemons

  • ½ cup granulated sugar  

To Decorate

  • 1 cup lemon curd

  • 3 cups heavy or whipping (35%) cream, whipped 

  • 1 cup flaked almonds, toasted 

  • Confectioners’ (icing) sugar, to dust

Preheat oven to 325°F (160°C). Butter and flour a 9-inch (23 cm) springform pan.

Make sponge cake: Sift flour and measure into a medium bowl. Add salt. Set aside.

In a large metal or glass bowl set over a saucepan of simmering water (make sure water does not touch bottom of bowl), whisk together eggs and sugar and warm slightly. Remove from heat. Add vanilla, and beat until holds a 3-second ribbon. Using a whisk, fold in dry ingredients in 4 portions quickly but gently. Give the whisk a shake each time you bring it up through the batter to break up any lumps of cake flour. Pour into prepared springform pan. Bake in preheated oven for 30 to 35 minutes, or until the top springs back when lightly pressed. Remove from oven and set aside to cool.

Reduce oven temperature to 300°F (150°C). Line 2 baking sheets with parchment paper. Set an 8½-inch (21 cm) dinner plate in the center of the parchment paper and draw around the outside with a pencil to create a guide for piping. Turn the paper over. Repeat on other parchment paper.

Make meringues: In a mixing bowl, using an electric mixer on medium-high speed, beat egg whites with salt until stiff peaks form. Add sugar and vanilla and beat at least 2 minutes more, or until glossy. Gently fold in almonds. Gently spoon into pastry bag with a #4 plain tip. Starting in the centre of the circle on the prepared baking sheet, pipe the meringue in a spiral pattern out to the penciled border. It will expand slightly as it bakes. Bake in preheated oven for 1 hour, or until the exteriors are dry to the touch. Remove from oven and cool on pan. Set aside.

Make lemon syrup: In a small saucepan, over medium heat, combine lemon juice and sugar and heat until sugar dissolves. Remove from heat and set aside to cool before using.

Assemble cake: Cut sponge cake crosswise into two portions. Lay cut-side up and spoon lemon syrup equally over both. On a cardboard cake board or a flat plate, assemble layers: 1 portion of sponge cake, cut-side up; 1/3 cup (75 mL) lemon curd; ¾ cup (175 mL) whipped cream; 1 meringue; 1/3 cup (75 mL) lemon curd; ¾ cup (175 mL) whipped cream; 1 portion of sponge cake, cut-side up; 1/3 cup (75 mL) lemon curd; ¾ cup (175 mL) whipped cream; 1 meringue. Cover the top and sides with ¾ cup (175 mL) whipped cream. Press almonds over the top and sides. Dust with confectioners’ sugar.

To Assemble Layers: Sponge cake; Lemon curd; Whipped cream; Meringue; Lemon curd; Whipped cream; ponge cake; Lemon curd; Whipped cream; Meringue; Whipped cream; Almonds; Dust with confectioners’ sugar.

cakesdanielle acken