Ingredients
Lemon curd
- 115 grams (4.1 ounces) lemon juice
- 2 teaspoons lemon zest
- 75 grams (2.65 ounces) sugar
- 4 egg yolks
- 70 grams (2.47 ounces) butter
Poppy biscuit
- 4 eggs
- 120 grams (4.23 ounces) sugar
- 25 grams (0.88 ounces) corn starch
- 100 grams (3.52 ounces) flour
- 40 grams (1.41 ounces) poppy seeds
- pinch salt
- 1 teaspoon baking powder
Meringues
- 60 grams (2.12 ounces) egg whites
- 120 grams (4.23 ounces) powdered sugar
Custard
- 750 grams (26.46 ounces) cream cheese
- 300 grams (10.58 ounces) cream (33%)
- 200 grams (7.05 ounces) white chocolate
- sugar to taste
Finishing custard
- 1050 grams (37.04 ounces) cream cheese
- 420 grams (14.82 ounces) cream
- 280 grams (9.88 ounces) white chocolate
- sugar to taste
Soaking
- 60 grams (2.12 ounces) hot water
- 1 tablespoon sugar
Additionally
- 60 grams (2.12 ounces) white chocolate (for the meringues)
Equipment
- 18 cm (7 inch) Baking Pan
Ensure even baking by using a high-quality, non-stick baking pan. If you don’t have the exact size, adjust baking times accordingly.
- Electric Mixer
Perfect for whipping meringue to stiff peaks and creating a smooth custard. A stand mixer can make the process easier, but a hand mixer works just fine too.
- Parchment Paper
Essential for easy removal of meringues. Consider cutting it to size before starting to save time during assembly.
- Pastry Bags
Helps in evenly layering and decorating the custard. You can also use a robust plastic bag with a snipped corner as an alternative.
- Microwave
Useful for melting chocolate gently. Remember to use the defrost setting to avoid overheating.
- Wire Rack
Important for cooling the biscuit evenly without making the bottom soggy. Make sure it’s sturdy and clean.
- Sieve
Handy for removing lemon zest from the curd, ensuring a smooth finish.
Instructions
Step 1
First, let's cook the lemon curd, as it needs to spend about 5 hours in the fridge. Remove the lemon zest, making sure to take only the yellow part. Squeeze the lemon juice. If the lemon sourness concerns you, you can replace part of the lemon juice with orange juice. Separate the yolks from the whites. You will use the yolks in the curd and the whites in the meringue. Mix the yolks with sugar, then add the lemon zest and lemon juice. Place the mixture in a water bath, stirring constantly, until it thickens—this takes about 20 minutes. Make sure to constantly stir to avoid scrambling the eggs. Remove from the water bath and add the butter, stirring until it thickens further. Strain through a sieve to remove the zest. Cover the curd with foil and refrigerate.
Step 2
Preheat your oven to 170°C (338°F). Mix the eggs and sugar, whipping until a dense, fluffy foam forms. Combine the flour, cornstarch, and salt, then gradually sift into the egg mixture. Add the poppy seeds gradually, folding gently to maintain fluffiness. Once smooth, pour the batter into an 18 cm (7 inch) diameter baking mold, the bottom wrapped in foil. Bake for about 25 minutes. Check for doneness by inserting a toothpick; it should come out clean. Let it cool completely on a wire rack. Once cooled, remove the foil and cut the biscuit into 4 equal parts.
Step 3
Preheat your oven to 140°C (284°F). Whip the egg whites on low speed until foam forms, then gradually add powdered sugar. Increase speed to maximum and whip until stiff peaks form. Transfer the meringue to a baking sheet lined with parchment paper, forming an 18 cm (7 inch) circle. Spread evenly and bake for 1.5 to 2 hours, until the meringue is completely dry.
Step 4
Heat the white chocolate in the microwave on the 'defrost' mode to prevent overheating. Allow it to cool to room temperature. In a mixer bowl, whip the cream cheese and cream together, starting on low speed and increasing to maximum. Whip until fluffy, then add the cooled melted chocolate. Mix for a few seconds to combine, then sweeten with powdered sugar to taste. Always cool the melted chocolate before adding to prevent curdling. Place the custard in pastry bags.
Step 5
Dissolve the sugar in the hot water and allow it to cool completely.
Step 6
Place a small amount of custard on a plate to anchor the first cake layer. Soak each cake layer with the sugar syrup. Layer the cake with custard, lemon curd, and more custard. For the meringue layer, grease it with white chocolate to keep it crisp and place it chocolate side down. Continue layering, ending with a biscuit layer. Place the assembled cake in a sliding ring mold lined with acetate foil for added height. Refrigerate overnight. Remove the mold and acetate, and cover the cake with finishing custard. Decorate with meringues. Grease the bottoms of the meringues with white chocolate to keep them crispy.
Servings
When it comes to serving this delightful lemon curd and meringue cake, consider the vibes 🌞. Enjoy this cake at a sunny outdoor garden party or a cozy afternoon tea with friends. The bright lemon flavor pairs beautifully with a cool iced tea or a cup of rich, aromatic coffee.
Take it up a notch with a garnish of fresh berries 🍓, a sprig of mint 🌿, or an elegant dusting of powdered sugar. For a whimsical touch, you can even add edible flowers 🌸. The creamy layers and crispy meringue invite you to be creative; try drizzling a bit of extra melted white chocolate or caramel sauce over the top for added indulgence.
If you’re feeling fancy, create a dessert platter and serve slices of this cake alongside vanilla ice cream or a silky lemon sorbet. The contrast in textures will have your taste buds dancing! 🍋💃
Variations
🌱 Gluten-Free Variation: Use a gluten-free flour blend instead of regular flour for the poppy biscuit. Ensure your corn starch and baking powder are also gluten-free. The custard and lemon curd are naturally gluten-free, so no adjustments needed there!
🌿 Vegan Variation: Replace the egg yolks in the lemon curd with aquafaba (chickpea water) and use a vegan butter spread. For the poppy biscuit, substitute the eggs with a flaxseed or chia seed gel (1 tbsp ground seeds + 3 tbsp water per egg). Use coconut cream instead of regular cream for the custard, and opt for a dairy-free cream cheese and white chocolate.
Both variations maintain the delicious balance of flavors while catering to dietary needs. Happy baking! 🥳
Faq
- What should I do if my meringue isn’t forming stiff peaks?
Make sure your mixing bowl and beaters are completely clean and free from any grease. Any residue can prevent the meringue from forming properly. Also, ensure you’re using fresh eggs at room temperature.
- How do I know when the lemon curd is thick enough?
The curd should coat the back of a spoon and not immediately run off. It will also continue to thicken as it cools, so don't worry if it's not as dense as custard right away.
- Can I bake the meringue on the same day as the cake?
Yes, you can! Just ensure the meringue has fully cooled and dried out before assembly. Assembling the cake when the meringue is still warm can cause it to collapse.
- What’s the best way to stabilize the cake overnight?
Use a ring mold or adjustable cake ring wrapped with acetate foil to help the cake keep its shape while chilling in the fridge.
- How can I make the top layer of custard smooth?
Using a bench scraper or offset spatula, smooth the custard in gentle, even strokes. A little patience and practice will go a long way in creating a beautiful finish.
- Can I make this cake in advance?
Absolutely! This cake can be made a day or two in advance. Just be sure to store it in the refrigerator and add meringue decorations just before serving to keep them crispy.
