lemon & tamarind meringue cake
torched italian meringue, layers of tamarind lemon curd and lemon cake
another big layer cake, this time for a friend’s milestone birthday!
i was inspired first by nicola lamb’s lemon meringue cake and my lifelong dream to blowtorch something
the earthy sour-sweet flavour of tamarind marries so well with the lemon curd and was heavily inspired by amazing spicy tamarind candies i had in thailand
serves up to 48 slices
ingredients
lemon cake
275g butter
530g caster sugar
zest from 2 lemons
1 tbsp vanilla paste
0.75 tsp salt
8 egg whites
200g mascarpone
3 tsp baking powder
0.75 tsp baking soda
430g plain flour
25g corn starch
385mL milk
tamarind lemon curd
8 egg yolks
270g caster sugar
50g tamarind paste, or to taste
160mL lemon juice (from 3-4 lemons)
optional: 0.5 tsp citric acid
zest from 2 of the lemons
0.25 tsp salt
170g butter, cubed
italian meringue
200g caster sugar
125mL cold water
4 egg whites
1 tsp vanilla paste
pinch salt
1 kitchen blowtorch
method
lemon cake
preheat oven to 180°C
line three baking trays (20 x 30cm) with baking paper
add the butter (275g) , caster sugar (530g), and the zest from two lemons to the bowl of a stand mixer and cream together
add in the vanilla paste (1 tbsp) and salt (0.75 tsp) and mix to combine
add the egg whites (8) and mascarpone (200g) and beat together
sift in the baking powder (3 tsp), baking soda (0.75 tsp), flour (430g), and corn starch (25g) and fold together
add the milk (385mL) and fold together until just combined
pour evenly between the lined baking trays
bake for 15-18 minutes until golden brown and and tester comes out cleanly
let cool completely
optional: transfer to the fridge for 10-15 minutes to firm up for assembly
tamarind lemon curd
add the egg yolks (8), sugar (270g), tamarind paste (50g), lemon juice (160mL), lemon zest (from two lemons), salt (0.25 tsp), and the citric acid (0.5 tsp, if using) to a small saucepan
whisk together thoroughly off the heat
cook over medium heat, whisking constantly, until the curd has thickened (about 10 minutes) and coats the back of a spoon
take off the heat and add the butter (170g)
let melt slightly in the residual heat of the curd, then stir to totally combine
press through a sieve to remove the zest pieces, then cover and store
italian meringue
add the caster sugar (200g) and water (125mL) to a small saucepan
cook over high heat until it reaches 115°C
meanwhile, whisk the egg whites (4) in a stand mixer on low speed to soft peaks
leaving the mixer running, slowly stream in the hot sugar syrup
increase the mixer speed to high and beat to stiff peaks
add the vanilla paste (1 tsp) and a pinch of salt and beat to combine
assembly
transfer one of the cakes to your serving board
spread a generous layer of the cooled curd on top
place the second cake on top and spread a layer of curd on top
place the third and final cake on top
optional: refrigerate the cake for half and hour to firm up before proceeding
dollop the meringue on top and spread evenly across the top and down the sides
torch the meringue with a kitchen blowtorch
Love tamarind !