I am so happy with how this turned out :) It was really yummy and sweet.
You will need ....
3 8 inch cake pans
For the cake....
375g Caster sugar
375g Soft butter
6 Eggs
The rind of 6 Lemons
375g Self raising flour
2 Tbsp Milk
2.5 Tbsp Lemon juice
For the Lemon curd....
25g Corn flour
Rind and juice of 1 Lemon
Enough water to make the lemon juice up to half a pint
75g Caster sugar
2 Egg yolks
25g Butter
For the Marsh-mellow meringue icing....
175g Caster sugar
5 Tbsp Golden syrup
2 egg whites
1/4 Tsp salt
1/4 Tsp Cream of tartar
2 Tbsp water
1. Start off with the cakes, Cream the butter and sugar together. Once creamed add six eggs into the mixture and mix until you have a smooth batter.
2. Add the zest of the lemons and the flour and fold them into the mixture again make sure you have a nice smooth batter.
3. Add the milk and the lemon juice and mix.
4. Put the mix into the cake pans and Bake on 170 degrees for 25 to 30 minutes.
5. Moving on to the lemon curd, mix the rind and juice of one lemon with enough water to make it up to half a pint.
6. Mix the Cornflour with a little of the lemon water to form a paste, once all the cornflour has dissolved add the butter and the sugar into the pan and stir on a medium heat. When ready the mixture should be quite thick.
7. Cool the curd until it is luke warm then add in the 2 egg yolks. Beat the yolks in until the mixture is nice and smooth.
8. Finally move onto the marsh-mellow icing. Put all the ingredients for the icing into a bowl and place the bowl on a pan of simmering water on a medium heat (About 7 cm of water will be plenty) Whisk this with an electric whisk set on the fastest speed until it goes gooey and thick like melted marsh-mellow.
9. Once the cakes are completely cooled add the lemon curd in between each layer. Cover with lots of the meringue icing! If you have any left over curd you can swirl it on top like I did!
I really hoped you liked today's post, would you like to see more foody posts from me?
Cole Xoxo
