Ingredients
- CAKE:
- 3 T. melted and cooled butter
- 4 eggs (room temperature)
- 1/2 C. sugar
- 1/2 tsp. vanilla extract
- 1 C. sifted cake flour
- Pinch of salt
- SYRUP:
- 3/4 C. sugar
- 1/2 C. water
- 1/4 C. lemon juice
- FILLING: (do not make until ready to use):
- 2 T. cold water
- 1 1/2 tsp. plain powdered gelatin
- 3/4 C. sugar
- 2 T. finely grated lemon zest
- 6 T. lemon juice
- 3 large eggs (separated)
- 1 C. heavy cream
- Pinch of salt
- TOPPING (Do not make until ready to use):
- 1 1/4 C. sugar
- 1/2 C. light corn syrup
- 1/2 C. water
- 1 C. egg whites
- 1/8 tsp. cream of tartar
- Pinch of salt
- Fresh Fruit
Preparation
Step 1
Cake:
1. Preheat oven to 350°F. Grease and flour 1 9" cake pan and set aside.
2. In a bowl, combine eggs, sugar, vanilla, and salt. Using an electric mixer whip the mixture until triple the volume. Fold in flour 1/3 at a time, just until incorporated.
3. In a bowl, combine butter and 3/4 of the batter and fold in. Return the butter mixture to the reserved batter and fold just to combine. Pour batter into prepared pan. Bake 20-25 minutes or when the top springs back when lightly touched.
4. Cool 10 minutes and run a knife around the sides and invert onto a cooling rack and cool completely.
5. Wrap tightly with plastic wrap. This can be made ahead of time. Store in refrigerator up to 7 days or freezer up to 1 month.
Syrup:
6. Bring sugar and water to a boil for 2 minutes and cool. When ready to use, add lemon juice. This can also be done days ahead of time.
Filling:
7. In a small bowl, add cold water, sprinkle gelatin over the water and set aside until softened. Meanwhile, in a heat resistant bowl, combine 1/2 C. of sugar, egg yolks, lemon zest and juice. Place bowl over a pot of simmering water. Using an electric mixer beat the mixture until thick, light in color and very hot to touch. (Do not overcook.) Remove from heat, add the gelatin mixture and continue mixing until it has cooled to room temperature.
8. In another bowl, mix the egg whites and salt together, whip until frothy. While whipping, slowly add the remaining 3/4 C. sugar and continue mixing until stiff peaks. Gently fold whites into egg yolk mixture until just combined. Whip heavy cream to soft peaks and fold it in.
Topping:
9. In a small saucepan, combine water, corn syrup, and sugar. Place over low heat to dissolve the sugar. Increase the heat to medium high and boil without stirring until a candy thermometer reaches 235°F. (Wash down the sides of the pan with a brush dipped in cold water to dissolve any sugar crystals clinging to the sides.)
10. Combine egg whites, cream of tartar, and salt in a mixing bowl. Whip the whites until soft peaks form. By now the syrup should be at 240°. With the mixer running, pour the syrup onto the whipped whites. Continue whipping until mixture has cooled completely and stiff glossy peaks have formed. Then, add the almond extract and use right away.
Assembly:
11. Line the sides of an oiled 9 1/2" spring form pan with pieces of plastic wrap, letting the excess hang over the side. Using a serrated knife, slice the cake into 3 layers. Place 1 layer of cake into the bottom of the pan, brush the cake with some of the lemon syrup. Spread a little less than 1/2 of the filling over the cake. Top with a second layer and repeat. Top with the third layer, brush with the lemon syrup and spread the remaining filling evenly over the top. Cover with plastic wrap and freeze until very firm, at least 4 hours.
12. Remove cake from pan and peel the plastic from the sides. Place cake on a heat resistant serving plate. Carefully apply the meringue over the cake using either a spatula or pipe it on from a pastry bag with a large tip. Using a culinary torch or a 475°F preheated oven, brown the meringue. Top with fresh fruit and serve.