Mocklemonmeringuecake Recipes

LEMON MERINGUE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
• Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
• Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
• When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
• To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
• Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.

LEMON MERINGUE CAKE

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.

MOCK LEMON MERINGUE CAKE

Steps:

• Bake cake accrording to package directions, in a 10-inch tube pan. Let cool.
• Split cake into 3 layers. Stir pie filling until smooth, spread 1/3 of filling between each layer and on top of cake. Frost top, sides and center with whipped topping .
• Refrigerate.
• NOTE: Cake and pie filling can be made ahead of time.

LEMON MERINGUE CAKE

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.

LEMON-MERINGUE SHEET CAKE

Steps:

• Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
• Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter, lemon zest, and vanilla; beat to combine. Add sour cream; beat until smooth.
• Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
• Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
• Meringue Frosting: Place 1 cup sugar, 5 tablespoons water, and cream of tartar in a small saucepan over medium heat. Bring to a boil, then cook 4 minutes. Meanwhile, beat egg whites on high speed to soft peaks, 2 to 3 minutes. Gradually add remaining 1/3 cup sugar, beating until sugar has dissolved. (If ready before sugar syrup, keep whites moving on lowest speed.)
• With mixer running, gradually pour hot syrup into meringue (aim for side of bowl, and avoid beater). Continue beating until cool to the touch and very fluffy, 4 to 5 minutes. Spread over top of cake. Lightly brown with a torch (or under broiler about 30 seconds). Frosted cake is best the day it's assembled.

NO-BAKE LEMON MOUSSE CAKE

Steps:

• Prepare a 9-inch springform pan by flipping the base so that the lip is on the bottom of the
• pan and then latch the pan in place. Spray the inside lightly with nonstick spray.
• For the crust: Combine the cookie crumbs and lemon zest in a medium bowl and toss to combine. Add the butter and toss to combine. Press the mixture firmly over the bottom of the prepared pan. Set aside.
• For the mousse: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until medium peaks form. Transfer the cream to a separate large bowl and set aside.
• Combine the mascarpone, confectioners' sugar, lemon zest, lemon juice, lemon extract, vanilla and salt in the same bowl used to whip the cream. Beat on medium speed until smooth, about 1 minute. Scrape the bowl and whisk attachment and continue to beat until thoroughly combined, about 30 seconds longer. Remove the bowl from the mixer and use a rubber spatula to fold about a third of the whipped cream into the mascarpone cream. Fold the remaining cream into the mascarpone mixture in thirds.
• For assembly: Spread a third of the lemon mousse over the crumb crust. Arrange half of the ladyfingers in a single layer over the mousse. Add another third of the mousse and spread it evenly over the top. Add another layer of lady fingers. Spread the remaining mousse over the ladyfingers and smooth the top. Refrigerate the cake at least 6 hours or overnight.
• To serve, gently run a spatula between the mousse and the edge of the springform pan. Unlatch the pan and slide the cake off the base and onto a serving platter (or serve the cake right from the springform bottom). Smooth the sides of the cake with an offset spatula if desired. Sprinkle the coarsely crushed cookie crumbs in a ring around the outer edge of the top of the cake. Serve chilled.

LEMON MUG CAKE

Steps:

• Combine flour, baking powder, baking soda, and salt in a small bowl. Whisk together milk, brown sugar, olive oil, egg, lemon juice, and lemon zest in a separate bowl. Add milk mixture to flour mixture and stir until batter is well combined, leaving a few lumps.
• Grease a large microwave-safe mug with butter. Pour batter into the mug. Microwave for 3 minutes. Remove and leave to set for 5 minutes.

LEMON MOUSSE CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Butter two 9-inch round cake pans; line with parchment. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla seeds.
• In the bowl of a mixer fitted with the paddle attachment, beat together flour, sugar, baking powder, and salt on low speed until well combined. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes.
• Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 2 minutes. Slowly add remaining half of milk mixture, scraping down bowl as needed. Add lemon zest. Beat until incorporated, about 1 minute more.
• Remove bowl from mixer; divide batter evenly between prepared pans, spreading to edges using a small offset spatula. Tap pans on counter to release any air bubbles. Bake until golden brown and a tester inserted in centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack; let cool completely. Turn cakes out of pans and remove parchment.
• Filling: Sprinkle gelatin over water; let stand until softened, about 5 minutes. Whisk together yolks, sugar, and lemon zest and juice in a small, heavy saucepan. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a spoon, 8 to 10 minutes. Remove pan from heat; add gelatin mixture, stirring constantly, until gelatin is dissolved and mixture is slightly cool. Add butter a few pieces at a time, stirring well after each addition, until smooth. Using a rubber spatula, press filling through a fine sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming, and refrigerate until set, at least 2 hours and up to overnight. Stir filling; gently fold in whipped cream. Refrigerate 1 hour. Stir before using.
• Using a serrated knife, split each cake horizontally into two equal layers. Place a cake layer, bottom-side down, on a serving platter. Spread 1 heaping cup filling evenly over it. Repeat process with two more cake layers. Top with remaining cake layer, bottom-side up. Refrigerate while you make meringue.
• Meringue: Combine sugar, egg whites, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch and feels completely smooth when rubbed between fingertips, 2 to 3 minutes. Transfer bowl to mixer fitted with the whisk attachment; whisk on low speed until foamy. Increase speed to medium-high and whisk until stiff, glossy peaks form and mixture has cooled completely, about 10 minutes. Add vanilla, cornstarch, and vinegar; whisk until incorporated, about 1 minute more.
• Assembly: Evenly spread top and sides of cake with a 1/2-inch thickness of meringue, smoothing with an offset spatula. Transfer remaining meringue to a pastry bag fitted with a 3/4-inch round tip. Position tip parallel to top of cake, about 1 inch from edge. Pipe meringue, using an even amount of pressure and dragging tip along surface of cake and down side of cake, on the diagonal, and working from right to left. Continue piping, rotating cake, to cover completely.
• Using a kitchen torch, move flame back and forth along top edge of meringue until evenly browned. Top with raspberries just before serving.

LEMON MERINGUE CAKE

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.