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Please Fave the original Here

A brand new recipe from !

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This cake is made of 4 part:

-The vanilla cake
-The Lemon Curd
-The Butter Cream
-The Meringue

Let's start with the basic:

Vanilla cake:
Ingredients:

225 grams sugar
375 grams of flour
1.5 tea spoon baking powder
150 grams of milk
6 eggs
150 grams of butter
1 teaspoon vanilla extract

Important note: Make sure all ingredient are on room temperature so they won't split

Preheat the oven till 170 degrees, make sure the springform is papered and buttered so it won't stick. Mix the butter and the sugar with each other. than mix them with the eggs and make sure they are all add till the batter is smooth. Mix the baking powder and the flour before you add half of the milk and the flour with the other ingredients. Of the batter is smooth enough to your liking, add the other half.

Important note: If your ingredient split fill you sink with warm water and put the mixing bowl in it while you mix so all the ingredient are at the same temperature.

Don't mix for to long, otherwise the cake will become chewy.
Add the batter to the springform and put it in the oven between 25 and 30 minutes. Make sure to check if the cake is cooked all the way trough before you get it other, otherwise keep it in for a few minutes.
Let the cake cool for 5 minutes without the springform before putting it back on and let it cool down completely.

Lemon Curd:

Ingredients:

2 limes
175 grams white brown sugar (don't use granulated sugar because you will feel the bigger pieces in your mouth)
150 grams butter
2 eggs
vanilla sugar

Note before: this curd is as a balance for the sweetness in the other part, don't make it to sour if you don't like it.

Grind the limes till they are fine (you can also use lime juice) Mix the eggs with the brown sugar and the vanilla sugar till a fine mixture. heat the lime juice with the butter, mix it will the butter is melted. At the butter mixture to the egg carefully, don't pour it all in once but bit by bit, don't forget to keep mixing. Put the mixture back in the pan and let it heat but not boil for 20 minutes till it thickens.
If you let it cool it will thicken a bit further.

Important note: you can keep this for max 2 weeks with the eggs. Seal it air tight is you wanna keep it longer.

Buttercream:

No ingredient list here. I just used 250 grams butter and mixed it with sugar till it was all mixed. Again I used white brown sugar because of the thicker piece from the other one.

Meringue:

4 egg whites
250 grams white brown sugar
1 lemon

Before you star, use the lemon to rub in both your bowl and your mixer. Dirt and fat is absolutely horrible for meringue and will make it instant fail. If you are to lazy to do this, keep it off, because this one asks for time and patient.

Mix the eggwhites till they are a light an fluffy foam. than add the sugar bit by bit and make sure it's totally mixed before adding the next bits. Keep mixing till you can make peaks with the mixer. This will take TIME.

Than use either two spoons or a whip cream syringe to make the meringues themselves.
Than put it in the oven on 90 degrees on a plate covered in baking paper. The bigger you make your meringues the longer they have to stay in. I had to bake them for 3 hours
In case you make some big chunks yourself, like I did, put them between two towels and crush them (I used a rolling pin)

Final touches.
Now time to build.
For this step the lemon curd and the buttercream have to be soft.
Cut the cake in half and smear the curd over it, than but the top back on.

From here own, you can make your own decisions on the decoration.
I covered the whole cake in buttercream and than covered it in meringue pieces. But you can also use a whipped cream syringe to make shapes with the meringue or just cover the side and put red fruit on top.
Just follow whatever you think works.

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This was one hell of a thing to make. I made it for a friend that visit last weekend (more information in my tomofair journal) and it took me two days to just make the cake, the cream and the curd (I did the meringue on the week before) my original idea was to use the meringue and the curd to a bowl of melted vanilla use and let that freeze again. But this just walked in. So you can actually say this is my very first own made creation that I didn't follow a total recipe for.

This recipe is, hopefully, an entrance for the dessert part on the FA cookbook  ~FACCC2 is making.
Next recipe will be my blackberry ginger cocktail, but I forget to snap a picture of it.
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This cake is one hell to make, so that's why it's isn't always on the menu. It is mostly during spring because of it's sweet flavour. The head of The Leaf got it from the mayor of Rubber village