• I always wanted to make cake fully covered with meringue so here it is. As you may guess the meringue is quite sweet hence I choose the lemon as core taste for the cake - for the sponge and for the frosting as well. This combo is very successful because firstly the meringue seems to be not too sweet and secondly pairings of sweet and sour flavours are very delicious. If you like such combos I truly recommend you to try it but please do not cover with meringue sweet cakes. Enjoy!


    3 sandwich pans ø 7 inch


     Ingredients for sponges:

    • 2/3 cup (150 g) softened butter
    • ¾ cup (150 g) granulated sugar
    • 3 eggs
    • 1 cup minus 1 tablespoon (150 g) all purpose (plain)flour
    • 3 teaspoons baking powder
    • 1 ½ tablespoons sour cream
    • 1 ½ tablespoons lemon juice
    • zest of 1 lemon


    • 375 g mascarpone cheese
    • 7-8 tablespoons (all of the recipe below) lemon curd

    Lemon curd:

    • 1 ½ lemons
    • ½ cup (100 g) sugar
    • ¼ cup (60 g) butter
    • 1 egg
    • 1 egg yolk

    Swiss meringue:

    • 3 egg whites
    • ¾  cup (150 g) granulated sugar
    • pinch of salt


    Lemon cake: preheat oven to 350 °F. Grease and line bottoms of pans.

    In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. Add lemon zest. In a separated bowl mix together flour and baking powder. Add flour mixture to butter mixture and mix until combined. Add sour cream and lemon juice and mix until incorporated. Divide dough evenly among prepared pans. Bake for 25-28 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely. 

    Make lemon curd: grate the rind and squeeze the juice of lemons into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the lemon mixture. Stir the mixture constantly over the heat until the lemon curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

    In a bowl of a stand mixer place mascarpone cheese and beat with whipping attachment until fluffy. Gradually add lemon curd, one tablespoon at the time, still beating. Once ready place to the fridge for ½ hour.

    Set aside 2-3 tablespoons of prepared frosting. Place the first sponge on a serving plate. Spread over ½ remaining mascarpone frosting. Cover with second sponge and repeat spreading. Cover with third sponge. Spread the spared frosting over the top and sides of the cake.  Place to the fridge to set.

    Make meringue: place egg whites with sugar in a bowl. Place the bowl over the pan with boiling water. Still heating the bowl beat the egg mixture with a fork until sugar has dissolved. Transfer the bowl to the stand mixer and beat meringue until stiff and glossy and the bowl return to the room temperature (about 10 minutes). During beating add salt.

    Spread meringue over the top and sides of the cake creating waves and burn with a blow torch. Serve immediately. Meringue covered cake store outside the fridge.




     Category: Layered.

    Tags: lemon, meringue.

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