Lemon meringue clotted cream cake
DESCRIPTION
We love a celebration, especially one that warrants the chance to bake a cake! Let’s mark the King’s Coronation with a suitably special centrepiece. Try our zingy lemon meringue cake with clotted cream for a luxurious richness. Lemon cream was a dessert created for King Charles III by Enrico Derflingher. He likes it so much, it is often served at formal events at Kensington Palace.
INGREDIENTS
200g Self-raising Flour
4 Eggs
200g Salted Butter, at room temperature
200g Caster Sugar
1 Lemon, zest
4 Egg Whites
200g Caster Sugar
100g Lemon Curd
200g Trewithen Dairy Cornish Clotted Cream
2 Shortbread Biscuits
METHOD
Preheat the oven to 170c. Grease and line two 20cm baking tins with baking parchment. Don’t skip the lining part, otherwise the meringue will stick!
Place the flour, eggs, butter, lemon zest and 200g caster sugar in a large mixing bowl and mix until well combined. Add a little milk if the batter is too thick.
Spread the batter evenly across the two tins and set aside for a moment.
Clean a large mixing bowl until it is completely devoid of grease. Whisk the egg whites until you have stiff peaks. Add the 200g caster sugar one spoonful at a time, mixing well in between. When you have stiff glossy egg whites that holds its shape well, spread them equally over the cake batter. Smooth one side over. On the other, use the back of a spoon to create peaks.
Place in the preheated oven to bake for 25 minutes. After this point, turn off the oven but leave the door open until the meringues are completely cool.
When you’re ready to assemble, place the cake with smooth meringue onto the serving plate or cake stand. Spread the lemon curd over the smooth meringue. Crumble the biscuits into the clotted cream and stir through. Spoon over the lemon curd. Carefully place the top cake on top of the cream. Decorate the top with sliced lemon, edible flowers and silver balls.
