Lemon Meringue Cake
- For the cake
- 125 grams softened butter
- 325 grams sugar
- 4 eggs
- 150 grams Pastry flour
- 2 teaspoons Baking powder
- 20 grams slivered almonds
For the cake, beat the butter and 125 grams (approximately 1/2 cup) sugar until creamy. Separate the eggs and set the whites aside. Beat the yolks and 3 tablespoons of water into the butter. Sift the flour and baking powder and mix to make a smooth batter. Preheat the oven to 180°C (approximately 350°F).
Beat the egg whites with the remaining sugar until stiff and fold in the sliced almonds. Lightly grease a baking pan and line with parchment paper (so that the paper does not slip).
Pour half of the batter into the pan. Spread half of the egg white mixture on top. Bake in the preheated oven for 25 minutes. Carefully remove from the pan and let cool on a wire rack. Bake the second layer in the same matter and set aside to cool.
For the filling, bring 125 ml (approximately 1/2 cup) of water with 100 grams (approximately 1/4 cup) of sugar to a boil. Squeeze the lemons and mix the juice with the instant pudding powder. Stir into the boiling water, bring to a boil, then set aside to cool. Whip the cream with the remaining sugar and the stabilizer until stiff. Fold the whipped cream into the cold pudding. Spread the filling on the (less beautiful) cake layer and cover with the second layer. Refrigerate the cake for at least 2-3 hours before serving.