This delicious cake is made using a simple meringue recipe. It is then divided between two flat cake tins. Baked in the usual meringue way, but upon completion, allowed to cool and then fill the centre with lemon curd, mixed together with equal parts of whipped cream, trim the meringue carefully and place in a large cake tin with a ‘loose’ bottom and freeze until needed. Then when you require the cake, defrost slowly, sprinkle with Icing sugar and decorate the top to suit your party occasion. A pretty cake that is particularly rich, so only small slices are required. It can be adjusted in size to suit your needs, by increasing the quantity of sugar and egg whites and the size of tins. A useful cake that can be made well in advance.
N.B Lemon Curd recipe is shown below.