Recipes - Lemon Fruit Meringue Cake Recipe

Ingredients

Sponge Cake

180 g of sponge mix

3 eggs

45 ml of lemon juice

½ tsp of lemon essence

45g of butter (melted)

Meringue

70 g of egg whites

70 g of caster sugar

40 g of ground almond

25 g of desiccated coconut

10 g of plain flour

Lemon Cream

Fresh cream (whipped)

100 g lemon topping filling

Crystallize Lemon

1 lemon fruit (sliced)

100 g of caster sugar

50 ml of water

Preparation

To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
Beat sponge mix, eggs and lemon juice in a mixer with high speed until light and fluffy.
Turn to low speed, mix in essence and fold in melted butter until well blended.
Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
To make meringue, beat egg whites until soft peaks form. Gradually add in caster sugar, continue beating until frothy and stiff peaks form.
Combine ground almond, desiccated coconut and flour, fold into white mixture.
Spread meringue onto 2 sheets of 18cm (7-in) diameter of round greaseproof paper. Bake at 170°C for 25 minutes or until golden brown.
To make lemon cream, stir lemon filling with whipped cream until well combined.
Spread lemon cream onto a slice of cake, sandwich with meringue.
Continue sandwich together until finished. Coat the cake with cream, sides with toasted cake crumbs.
To make crystallize lemon, bring sugar and water to boil. Add in lemon slices, continue cook with low heat until sugar thickens.
Remove and leave to cool. Decorate onto the cake.

	Lemon Fruit Meringue Cake Recipe

	Ingredients Sponge Cake 180 g of sponge mix 3 eggs 45 ml of lemon juice ½ tsp of lemon essence 45g of butter (melted) Meringue 70 g of egg whites 70 g of caster sugar 40 g of ground almond 25 g of desiccated coconut 10 g of plain flour Lemon Cream Fresh cream (whipped) 100 g lemon topping filling Crystallize Lemon 1 lemon fruit (sliced) 100 g of caster sugar 50 ml of water Preparation To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper. Beat sponge mix, eggs and lemon juice in a mixer with high speed until light and fluffy. Turn to low speed, mix in essence and fold in melted butter until well blended. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers. To make meringue, beat egg whites until soft peaks form. Gradually add in caster sugar, continue beating until frothy and stiff peaks form. Combine ground almond, desiccated coconut and flour, fold into white mixture. Spread meringue onto 2 sheets of 18cm (7-in) diameter of round greaseproof paper. Bake at 170°C for 25 minutes or until golden brown. To make lemon cream, stir lemon filling with whipped cream until well combined. Spread lemon cream onto a slice of cake, sandwich with meringue. Continue sandwich together until finished. Coat the cake with cream, sides with toasted cake crumbs. To make crystallize lemon, bring sugar and water to boil. Add in lemon slices, continue cook with low heat until sugar thickens. Remove and leave to cool. Decorate onto the cake.

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