HAVE A MERRY LITTLE CHRISTMAS WITH HS SPECIAL CAKE RECIPES( CAKE SERIES): LEMON MERINGUE CAKE

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mARTHA STEWART

When it comes  to desserts, cakes are synonymous with the holiday season. Some people feel that  there’s no holiday celebration without such delights. I f you don’t plan to visit the  bakery to buy the family some cake this season. Then our cake series will help you make one delightful one for the family. We present to  y’all the first in our series.

LEMON

LE

LEMON MERINGUE CAKE

Ingredients

  • 2 sticks (1/2 pound) unsalted butter, room temperature, plus more for pans
  • 3 cups all-purpose flour, plus more for pans
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 5 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 1 cup milk
  • 1 1/4 cups Lemon Curd
  • 2 recipes Meringue

Directions

  1. Step 1

    To make the cake: Preheat the oven to 350 degrees. Butter two 9-inch round cake pans. Flour pans, tapping out excess; set aside. In a medium bowl sift together the flour, baking powder, and salt; set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to combine after each addition. Beat in the vanilla and the lemon zest. Add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined.

  3. Step 3

    Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, 30 to 40 minutes. Remove from oven, and let stand in pans until cool, about 1 1/2 hours.

  4. Step 4

    Remove cakes from pans. Using a serrated knife, trim tops of cakes. Slice each cake horizontally into 3 layers. Place one layer on a serving platter. Spread with 1/4 cup lemon curd. Top with second layer of cake. Spread with 1/4 cup curd. Repeat with remaining cake and curd, finishing with a layer of cake. Transfer to refrigerator until ready to use, at least 2 hours.

  5. Step 5

    Remove cake from refrigerator. Spread a thin even layer of meringue over sides of cake. Mound the remaining meringue on top of cake. Use a handheld torch to brown meringue.

So when we come your way with another recipe in our series of recipes. We say have a merry little Christmas, people!

Source: Martha Stewart Living

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One thought on “HAVE A MERRY LITTLE CHRISTMAS WITH HS SPECIAL CAKE RECIPES( CAKE SERIES): LEMON MERINGUE CAKE

    […] Have a Merry Little Christmas With Hs Special Cake Recipes( Cake Series): Lemon Meringue Cake (hautespott13.wordpress.com) […]

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