A couple weeks back my mother in law celebrated her 60th birthday! Since 3 out of the 4 DiDias have birthdays at the end of March, we normally celebrate them together. Since this was a big birthday for my mother in law, my father in law planned a weekend getaway. We made the trip up to Brasstown Valley, GA the first weekend of April. We left on Saturday after Joe finished tennis and started the day with a vineyard tour at Crane Creek Vinyards. Although we have done plenty of tastings, we had never done a full tour! It was absolutely amazing to see all the work that goes into making wine! After that, we headed to the lodge where we were staying for the night. We enjoyed some appetizers and drinks at the bar before doing dinner at the lodge. Since it was Easter Weekend, there was a prime rib buffet for dinner that everyone else did, and I enjoyed an appetizer since I was still full. After that, we watched some basketball by the first then headed to bed. Sunday we woke up and enjoyed some donuts before heading out to church. After church it was time for brunch! The lodge had such an amazing Easter brunch! We started with the fish, there was oysters, smoked salmon, ravioli, and mahi mahi. Then we had some cheeses and meats. We followed that with some lamb, waffles, and sausages. There was so much good food, and then topped that with desert! Needless to say we were stuffed! After brunch we slowly headed back to Atlanta.
For the occasion I made made an amazing cake! We brought the cake for dinner on Saturday and it turned out amazing. It isn't the fastest thing to make, but it was totally worth it! Below is the recipe.
Lemon Blueberry Meringue Cake
Ingredients
For the Baked Meringue Swirls/Discs:
- 3 egg whites
- 3/4 cup sugar
- A drop soft gel paste color, yellow
For the Lemon Curd:
- 4 lemons (or 6 Meyer lemons)
- 2 whole eggs plus 4 egg yolks (set whites aside for buttercream)
- 1 cup sugar
- 4 tablespoons unsalted butter, at room temperature
For the Lemon Swiss Meringue Buttercream:
- 7 egg whites
- 1-1/2 cups sugar
- Pinch of salt
- 2 cups unsalted butter, softened and cut into cubes
- 1/4 cup lemon curd
- 1 teaspoon pure vanilla extract
- Few drops of soft gel paste colour, yellow
For the Lemon Cake:
- 3/4 cup unsalted butter, softened
- 2 cups sugar
- 6 eggs, separated
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon lemon extract
- 2 tablespoons lemon zest
- 3/4 cup plain yogurt, at room temperature
- baked meringue swirls, for decorating
- lemon drop candy, for decorating
- 2 cups blueberries
Instructions
For the Baked Meringue Swirls/Discs:
- Preheat
oven to 200°F. Line two baking sheets with parchment paper and set
aside. Wipe the bowl of an electric mixer and the whisk attachment with
paper towel and lemon juice, to remove any trace of grease.
- Add
egg whites and sugar to the mixer bowl and fit onto the top of a medium
saucepan filled with about 1-inch of simmering (not boiling) water. (Be
sure the bottom of your bowl is not touching the water.) Whisk
constantly but gently, until temperature reaches 140°F, or if you don’t
have a candy thermometer, until the sugar has completely dissolved and
the egg whites are hot.
- Dry
the underside of the mixer bowl and transfer to your stand mixer. Whip
using the whisk attachment until the meringue is thick and glossy and
has reached the stiff peak stage.
- While
the meringue is whipping in the mixer, fit your decorating bag with a
plain round pastry tip. Fold over a cuff at the top of the pastry bag
and paint 3, equally-spaced, thin lines of yellow gel colour using your
fine paint brush (you can use any paint brush, but it should only be one
you designate for food) from the pastry tip up toward the cuff.
- Fill
the bag with your meringue (no more than 2/3 full) and pipe 1-1/2-inch
swirls onto one of the lined baking sheets, spacing them about 1-inch
apart. (These will be used to decorate top of cake). On the second
baking sheet, pipe the remaining meringue into flat discs, about
2-inches in diameter, spacing them about 1" apart. (These will be used
on top of the filling inside the assembled cake.)
- Bake
for 60 minutes, rotating the trays after 30 minutes. Lower the oven to
175°F and bake until dry, about 40 minutes more. Keep in an airtight
container until needed.
For the Lemon Curd:
- Wash
lemons really well (with a bristled brush under cold water) and using a
zester, remove all of the coloured portion of the peel from the fruit
(not the white pith–it’s bitter!) into a bowl or onto a piece of wax
paper. Rotate fruit as necessary to get as much of the zest off. Repeat
until you have 2 teaspoons (30 ml) of the zest, and set aside.
- Slice
the lemons in half crosswise (I find room temperature citrus is best
for juicing) using a sharp knife, and extract as much of the juice as
you can using a citrus reamer, or I use a small, manual citrus juicer.
(Just be sure to catch all of the juice in a bowl and to completely
strain the seeds before using.) Repeat the juicing until you have 2/3
cup (160 ml) of the strained juice.
- Get
your double boiler ready by filling a saucepan with 1″ of water, then
placing a metal bowl on top of the saucepan. You will need to ensure the
bowl fits snugly into the top of the saucepan and that the bottom of
the bowl doesn’t touch the water (important, or your eggs will cook).
You can now remove the bowl and continue with making the curd.
- Whisk the juice, whole eggs, egg yolks and sugar in the bowl until smooth. Add the butter cubes to the bowl, but don’t stir.
- Heat
the water in the saucepan over low heat until it simmers (not boils)
and place the bowl atop the rim. Stirring gently, but constantly, using
heatproof spatula or wooden spoon, cook until the curd has thickened and
all of the butter has melted and is incorporated, about 10 minutes
(this can vary). To test if the curd is thick enough, remove the spatula
or spoon from the curd and check that it’s coated.
- Strain
the curd over a bowl using a fine-mesh sieve and then stir in the zest.
Cover with plastic wrap pressed directly against the curd (to prevent a
skin from forming) and chill for at least 3 hours (I like to chill it
overnight). It also thickens up a bit more while chilling. Keep
refrigerated.
For the Lemon Swiss Meringue Buttercream:
- Wipe
the bowl of an electric mixer with paper towel and lemon juice, to
remove any trace of grease. Add egg whites, sugar and salt, and simmer
over a pot of water (not boiling), whisking constantly but gently, until
temperature reaches 160°F, or if you don't have a candy thermometer,
until the sugar has completely dissolved and the egg whites are hot.
- With
whisk attachment of mixer, begin to whip until the meringue is thick,
glossy, and the bottom of the bowl feels neutral to the touch (this can
take up to 10 minutes or so). *Don't begin adding butter until the
bottom of the bowl feels neutral, and not warm.
- Switch
over to paddle attachment and, with mixer on low speed, add butter
cubes, one at a time, until incorporated. Increase mixer speed to medium
and whip until it has reached a silky smooth texture (if curdles, keep
mixing and it will come back to smooth). *If mixture is too runny,
refrigerate for about 15 minutes and continue mixing with paddle
attachment until it comes together. Add lemon curd and vanilla,
continuing to beat on medium speed until well combined. Add yellow soft
gel paste colour until desired shade of yellow is achieved.
For the Lemon Cake:
- Preheat
oven to 350°F (180°C). Grease, line with parchment and flour three
round 8-inch pans. I use Parchment Paper Circles for ease. In the bowl
of a mixer fitted with the paddle attachment, cream butter and 1 cup
(200 g) of the sugar on medium high speed until very pale and fluffy,
about 5 minutes. In a medium bowl, sift flour, baking soda and salt. Set
aside.
- Lower
mixer speed to medium low and add the egg yolks, one at a time,
scraping the sides of the bowl with a rubber spatula after each
addition. Add lemon juice, vanilla, lemon extract and lemon zest and
beat until incorporated, about 30 seconds. With mixer running, add dry
ingredients. Add yogurt, scraping down the sides of the bowl to make
sure everything is well incorporated. Coat blueberries with flour then add blueberries to cake mix. Mix until they are Incorporated.
- In
another grease-free bowl, (or if you're lucky enough to have another
mixer bowl) whip egg whites and remaining cup of sugar until they reach
stiff peak stage. Fold meringue into batter until just combined, and
divide batter evenly among the three prepared pans. Use a digital
kitchen scale to weigh pans to ensure even layers, if possible (425 g of
batter for each layer).
- Bake
first two layers 2" apart in center of oven on top of a baking sheet
until a cake tester comes clean when inserted into the center, about 25
minutes. Be careful to not over-bake -- check cake at 20 minutes, but
not before, and once you feel it’s almost ready, set the timer for 2
minute intervals. Repeat with final cake layer. Let cool on racks for 10
minutes before loosening the sides with a small metal spatula, and
invert onto greased wire racks. Gently turn cakes back up, so the tops
are up and cool completely.
- Wrap
tightly and store at room temperature for up to 2 days, refrigerator
for up to 5 days, or frozen for up to 2 months. Best enjoyed day 1 or 2.
Assembly of the Lemon Delight Layer Cake:
- Trim
any doming or top crust and side crust from cake layers using a very
sharp serrated knife (I use the Mac Bread Knife for all of my cake
trimming, splitting, etc.).
- Use
a cake turntable for filling, frosting and decorating, if a possible.
Place a small dollop of frosting in the center of a cake plate or 8″
round thin foil-covered cake board, and place the bottom cake layer on
top, trimmed side up (face up).
- Pipe
a dam (a rim around the top perimeter of the cake layer) of lemon curd
buttercream around the cake layer using a large round Pastry Tip fitted
inside a Decorating Bag. Then pipe another smaller circle of buttercream
a few inches toward the center. Spoon lemon curd into the open spaces
and spread evenly with a small offset palette knife, taking care to keep
the curd within the dam (otherwise it will ooze out of the sides of the
cake). Gently place cover the filling with a layer of the flat baked
meringue discs, breaking them into smaller pieces if necessary to cover
most of the layer.
- Repeat
with second cake layer and more buttercream, lemon curd and meringue
discs. Place final cake layer, trimmed side down. Look straight down
from above cake and be sure the layers are all lined up, shifting gently
if necessary. Cover with plastic wrap and chill for at least 30
minutes.
- Remove
from fridge and put a generous scoop of buttercream on top, spreading
evenly with a small offset palette knife and working your way down the
sides until you have a thin layer of frosting over the entire cake
(crumb-coat). Chill until set, another 30 minutes.
- Remove
from refrigerator and covering the cake in another layer of
buttercream, but this time using a thicker layer of buttercream and
creating a smooth finish.
- For
the top of the cake, using your decorating bag fitted with the large
round tip , 2/3 full with buttercream, pipe 8 small swirls, evenly
spaced. Top each swirl with a baked meringue swirls, and fill the spaces
in between with lemon drop candy. Gently spoon a layer of lemon curd on
top of the cake, using a toothpick to pull the curd to the inside edges
of the candy and swirls.
- Store
finished cake covered in refrigerator (due to the lemon curd filling),
but serve at room temperature (you can remove from refrigerator several
hours ahead of serving).
Notes
*You can make the baked meringues up to a few weeks in advance, keeping them in an airtight container at room temperature.
**You can make the lemon curd up to a month ahead, keeping it in an airtight container in freezer.
***You
can make the Swiss meringue buttercream up to a month ahead, storing it
in an airtight container in freezer, bringing to room temperature on
counter the night before needed.
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| Photo and original recipe from here |
