Week 5- Francine's Recipe: Meringue Madness

Posted on Jun 27, 2013 12:00am

Meringue Madness
- 12 egg whites
- 2 3⁄4 cup of white  sugar
- 1  1/4 cup of caster  sugar
- 1 tsp of salt
- 1⁄4 tsp of vinegar
1/2 jar of  raspberry preserves
- 3 lemons zested
- 1 cup of lemon juice
- 1 stick of butter
- 1 1⁄2 tsp of vanilla
- 1 pkg cream cheese (soften)
- 1⁄2 cup of powdered sugar
- 1⁄4 cup of heavy cream
- 1 cup of cake flour
- 1⁄4 tsp of baking soda
- 1⁄4 cup of walnut oil
- 1⁄2 tsp of cream of tartar
- 1⁄2 cup of powdered sugar
- 12 oz of fresh raspberries
- 3 whole eggs
- 2 tlbs of corn starch
- 3 whole lemons

For cake layer:
Separate 4 eggs
Rub  9" cake pan with butter line with parchment, butter again
Whisk 4  egg yolks until creamy, add walnut oil, lemon juice (2 tlbs), 3 tlbs zest and water set aside
Whip  4 egg whites until foamy, add cream of tartar 1⁄2 c caster  sugar, form stiff peaks
Sift cake flour, 1⁄4 c  white sugar, soda, salt, fold in yolk mix then fold in 1⁄2 of first batch of 6 egg whites and gradually add rest until light cake batter
Pour in ungreased cake pan. Bake at 350 degrees for 16 minutes until toothpick comes out clean, let cool and set aside
Beat 6 egg whites until 1⁄2 stiff. Add 3⁄4c caster sugar, vanilla, salt, vinegar, whip until mixed. and stiff .
Place mixture in piping bag on parchment. Make 9" round until run out of mixture in parchment X2. ( makes 2 rounds )
Bake 250 degrees for 1 hour until dry and let sit to dry out.

For lemon curd:
Beat egg yolks of remaining 3 whole eggs over medium heat. Over med heat mix 1⁄2 c sugar add 3 tbls lemon juice, 1 tlbs butter and corn startch plus 1⁄4 c water. Cook over medium heat until thick cover and chill.

For cream filling:
Whip cream cheese and 1⁄4 c powdered   sugar,  1 tsp vanilla, let cool.

After all compartments have cooled, cut cake layer  in half
Place first meringue on bottom spread evenly with 1/2  raspberry preserves
Spread 1⁄2 cream cheese mixture, then top with lemon curd
Place 1 cake on top, repeat ending with lemon curd and top with sugared raspberries and candied lemon curls

Try another of Francine's recipes!
Chocolate Peanut Butter Bacon Pie
Slap-Ya-Mama Cookies