You are here

Walnut And Lemon Meringue Cake

Chef.Foodie's picture
Ingredients
For cake
  Margarine 10 Milliliter (2 Teaspoon, To Grease Tins)
  Oil 10 Milliliter (2 Teaspoon, To Oil Tins)
  Egg whites 4 Medium
  Caster sugar 9 Ounce (250 Gram)
  Walnuts 5 Ounce (150 Gram)
For filling and topping
  Double cream 1⁄2 Pint (275 Milliliter)
  Lemon curd 75 Milliliter (75 Milliliter)
Directions

GETTING READY
1. Let the oven heat to 375°F (190°C/Gas 5).
2. Grease and line 2 x 18 cm (7 in) round sandwich tins and brush the sides of the tins with a little oil.
3. Beat the egg whites until stiff.
4. Put in half the sugar and beat again until very stiff.
5. Put in the rest of the sugar and keep beating until the meringue is so stiff that it does not flow.
6. Chop 100 g (4 oz) of the walnuts roughly and stir into the meringue with a metal spoon.
MAKING
7. Between the prepared tins distribute the mixture and smooth the tops with a palette knife.
8. Let it bake for 35—40 minutes until firm and golden.
9. Take out of the oven and turn out carefully on to a wire rack to cool.
10. Peel off the lining paper carefully.
11. Whip the cream and fold half into the lemon curd.
12. Use this to sandwich the meringue cakes together.
SERVING
13. Spread the rest of the cream over the top of the cake, swirling it with a round-bladed knife to make a pattern.
14. Decorate with the remaining walnuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Walnut
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

Rate It

Your rating: None
4.00357
Average: 4 (14 votes)