Lemon Meringue Cake With Strawberries Recipes

Steps:

• In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest. Cool completely., For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. , Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.

Steps:

• Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.

Steps:

• Stir together strawberries and 1/4 cup sugar. Cover and refrigerate until serving.
• Heat oven to 350°F. Spray square pan, 9x9x2 inches, with cooking spray. Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Increase oven temperature to 400°F. Beat 2 egg whites in medium bowl on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spread over cake.
• Bake 8 to 10 minutes or until meringue is light brown. Cool completely, about 1 hour. Top each serving with strawberries.

Steps:

• Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves. Continue cooking, whisking constantly, until thick, about 10 minutes. Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
• Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
• Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the cake with the meringue, using the back of a spoon to make swirly peaks. Brown the meringue with a kitchen torch. Serve immediately or refrigerate up to 1 day.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Steps:

• Grease and flour two 8 inch round layer cake pans.
• Make, bake and cool cake according to package directions.
• Cook pudding as directed on package for pie filling.
• Cool for 30 minutes, stirring several times.
• Beat egg whites until frothy.
• Gradually add in sugar beating until stiff but not dry.
• With long serrated knife, split each cake layer into 2 thin layers.
• Place one cake on oven proof plate.
• Spread 1/4 of lemon pudding on cake and repeat with all cakes, ending with lemon pudding on top.
• Spread meringue around sides of cake, making elegant swirls.
• Bake at 450°F for 5 minutes or until lightly browned.
• Cool to room temp before serving.
• Store in refrigerator.

Steps:

• Heat oven to 350°. Grease and flour square pan, 9x9x2 inches. Beat all ingredients except Meringue and Strawberry Rhubarb Sauce in large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Increase oven temperature to 400°. Make meringue. Spread over cake, sealing meringue to edge of pan.
• Bake 8 to 10 minutes or until meringue is light brown; cool. Serve with Strawberry Rhubarb Sauce.
• Meringue: Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
• Strawberry-Rhubarb Sauce: Heat rhubarb and sugar to boiling in 1-quart saucepan; reduce heat. Mix cornstarch and 1 tablespoon cold water; stir into rhubarb mixture. Simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce. Stir in strawberries.

Steps:

• Heat oven to 140C/120C fan/gas 1 and cut 3 pieces of baking parchment to fit 3 baking sheets for the meringues (if you don't have 3 baking sheets, you can cook it in batches - simply divide the meringue mixture into 3 and cook separately). Using a plate or the base of a cake tin, draw a 20cm circle on each piece of parchment, then flip over so that the pencil side is facing down. Put 3 oven racks in your oven - if you only have 2 but have a large grill pan, this will work too, sat in the bottom of the oven.
• Put the egg whites in a large bowl, and whisk with an electric hand whisk until thick and holding soft peaks. Start adding the sugar, 1 or 2 tbsp at a time, whisking continuously. When all the sugar has been incorporated, the meringue should be thick, glossy and holding stiff peaks. Add the vinegar and whisk again briefly. Use a blob of meringue to stick down the corners of each piece of parchment to the trays. Divide the meringue between the 3 circles on the parchment, swirling it towards the outline to make thin circles. Scatter the almonds over, saving a few to serve on top once assembled. Bake for 1 hr, then leave to cool in the oven.
• When the oven is completely cold, remove the meringues and place somewhere cool and dry for up to 24 hrs, or assemble straight away. Toss the fruit with 1 tbsp icing sugar and set aside to macerate for 10-15 mins. Pour the cream, amaretto, almond extract and remaining icing sugar into a large bowl, and whisk until softly whipped. Use a little of the cream to stick your least successful meringue to a cake stand or plate. Spread over a third of the cream and scatter with some strawberries and cherries. Top with the remaining meringues, cream and fruit, finishing the top layer with the whole strawberries and cherries. Scatter over the remaining almonds and serve. Leftovers will keep in the fridge for 1 day.

Steps:

• Line a 9-in. springform pan with parchment paper. Grease paper and sides of pan; set aside. In a bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat for 3 minutes. Pour into prepared pan. In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter, sealing to edge of pan., Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes (meringue will crack). Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Cut in half widthwise., In a small bowl, mash 1/4 cup berries with remaining sugar. Add cream and beat on high until stiff peaks form. Place one cake layer half meringue side up on a serving plate. Spread half the whipped cream mixture over cake. Top with remaining cake and topping. Garnish with remaining berries. Store in the refrigerator.

Steps:

• Mix strawberries and 1/4 cup sugar.
• Cover and refrigerate until serving.
• Heat oven to 350 degrees F.
• Spray square pan, 9×9×2 inches, with cooking spray.
• Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly.
• Beat on high speed 2 minutes, scraping bowl occasionally.
• Pour into pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool slightly.
• Increase oven temperature to 400 degrees F.
• Beat 2 egg whites in medium bowl on high speed until foamy.
• Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
• Spread over cake.
• Bake 8 to 10 minutes or until meringue is light brown.
• Cool completely.
• Top each serving with strawberries.

Steps:

• Line the bottoms of 3 buttered 9- by 2-inch cake pans with rounds of wax paper, butter the paper, and dust the pans with flour, knocking out the excess. Into a bowl sift together the flour, the baking powder, and the salt. In the bowl of an electric mixer cream together the butter and 3/4 cup of the sugar until mixture is light and fluffy, add the egg yolks, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture and the milk in batches, beginning and ending with the flour mixture and beating well after each addition, and divide the batter among the prepared pans, spreading and smoothing it.
• In the cleaned bowl with cleaned beaters beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 1 cup sugar, a little at a time, and beat the meringue until it just holds stiff peaks. Fold in the almonds gently but thoroughly. (Do not beat in the almonds.) Spread the meringue over the batter, smoothing it, and bake the layers in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack. Run a knife around the edges, invert the layers onto rack, and discard the wax paper. The cake layers may be made 1 day in advance and kept wrapped in plastic wrap.
• Make the orange filling:
• In a heavy saucepan whisk together the sugar, the cornstarch, and a pinch of salt. In a bowl whisk together the zests, the juices, and the yolks and whisk the yolk mixture into the sugar mixture until the mixture is combined well. Bring the mixture to a boil, whisking, boil it gently, whisking, for 2 minutes, and let it cool, whisking occasionally.
• Arrange one of the layers, meringue side up, on a serving plate, spread half the orange filling on it, and spread half the chopped strawberries on the filling. Arrange another layer, meringue side up, on the strawberries, spread the remaining filling on it, and spread the remaining chopped strawberries on the filling. Arrange the remaining layer, meringue side up, on the strawberries. The cake may be assembled up to this point 6 hours in advance and kept covered with plastic wrap and chilled.
• In a bowl with an electric mixer beat the cream until it holds soft peaks, beat in the confectioners' sugar, and beat the cream until it holds stiff peaks. Transfer the cream to a pastry bag fitted with a star tip and pipe a circle of it decoratively around the top edge of the cake. Pipe another circle of cream 1 inch inside the first circle, pipe a rosette in the center, and pipe another circle of cream around the base of the cake. Quarter lengthwise 10 of the reserved strawberries, arrange them decoratively inside the concentric circles, and arrange the remaining strawberry on the rosette.

Steps:

• For cake, cream together butter and sugar.
• Beat in egg plus egg yolks.
• Sift together dry ingredients.
• Stir vanilla into milk.
• Add dry ingredients alternately with milk.
• Mix well and pour into a buttered and floured 9 inch round cake pan.
• Bake at 350*F for 25 to 30 minutes, til top springs back when lightly touched.
• REmove from pan and cool completely on a wire rack.
• For filling, stir together in top of double boiler, sugar and flour.
• Stir in egg yolks, water, lemon peel and lemon juice.
• Cook over simmering water until mixture bubbles and thickens.
• Remove from heat.
• Let cool 5 minutes, then stir in butter until melted.
• Mix well.
• Let cool completely.
• For meringue beat together egg whites and cream of tartar until soft peaks form.
• Continue to beat while slowly adding sugar, until stiff peaks form and is glossy.
• To assemble, place cake on oven proof plate, spread with lemon filling then cover completely with meringue.
• Bake at 350*F until meringue is lightly browned, about 10 minutes.
• Remove from oven and cool completely.
• Serve to some very appreciative friends and family!

Steps:

• Preheat oven to 350.
• Spray 2 (9") round cake pans with nonstick spray.
• Line bottoms with parchment or wax paper and spray paper with nonstick spray.
• TO MAKE CAKE:.
• Combine flour, baking powder and salt in medium bowl.
• Whisk milk, 3/4 cup sugar, egg substitue, and oil in large bowl, whisk in flour mixture just until blended.
• With electric mixer on medium speed, beat egg whites in another large bowl until soft peaks from.
• Add remaining 4 Tablespoons sugar, 1 tablespoons at a time, beating until firm peaks form.
• With rubber spatula, gently fold beaten whites into flour mixture until no streaks of white remain.
• Divide batter evenly among pans.
• Bake until toothpick inserted into center of each layer comes out clean, 30-35 minutes.
• Run knife around each layer to loosen from pan.
• Invert each layer onto rack; remove parchment paper.
• Let cool completely.
• With long serrated knife, split each layer in half to make a total of 4 layers.
• Arrange 3 layers cut side up on work surface; spread each with 2 tablespoons lemon curd.
• Place 1 layer filling side up on serving plate.
• Top with 2 more layers, filling side up.
• Cover with reamining cake layer, cut side down.
• If making ahead can wrap cake tightly in plastic wrap and then foil, and freeze up to 1 month.
• Let thaw in refrigerator overnight.
• TO MAKE FROSTING:.
• Whisk egg whites and sugar in large metal bowl of electric stand mixer,.
• Set bowl in large saucepan over 1 inch of simmering water.
• Cook, stirring constantly, until sugar is dissolved and mixture is hot, 5-7 minutes.
• Transfer bowl to mixer; add vanilla.
• With whisk attachment on medium-high speed, beat until stiff glossy peaks form and mixture is completely cool, 5-7 minutes.
• Spread frosting at once over tiop and sided of cake.
• ADD a FLOURISH:.
• Flame frosting to add pizzazz, ignite a hand held torch and move flame continously in small circles over frosting until it is lightly browned as in a meringue pie.