Lemon Meringue Celebration Cake

I made a very special friend of mine a birthday cake. Challenging with my current injuries but very worth the effort. Make this for someone and I guarantee it will make them smile from the inside out.Original recipe for the cake from cupcakejemma.comIngredients cake
4 x 9 inch cake tins
625g SR flour
625g unsalted butter, room temperature soft
625g caster sugar
10 eggs
6 to 8 tablespoons fresh lemon juiceButtercream for filling and crumb coat for the cake
450g unsalted butter, soft
970g icing sugar, sifted
4 to 6 tablespoons milkMeringue
6 egg whites (approx 180g)
450g caster sugarLemon Curd
(my original recipe see cookeatyumtsv.com)4 eggs
4 egg yolks
1 3/4 cup caster sugar
160g unsalted butter
Juice and zest of 6 large lemonsMethod
Preheat the oven to 170°C and line or spray the 4 cake tins ready.
In a stand mixer add the butter and sugar and beat until pale and doubled in volume. Be patient, this can take 5 to 8 minutes.
Add the eggs 2 at a time and beat on high until they are combined before adding the next 2, continue until all eggs are added.
Add HALF the sifted flour and beat on medium until combined well. Add the second half, mix a little then finish off by folding it in gently to keep the air that has been beaten in. Add the lemon juice a tablespoon at a time just until the batter loosens enough to stir easily. You may not need it all.
Bake for 24 to 30 minutes until a skewer comes out clean. Remove from the oven and cool a little. After 20 minutes, remove from the tins and cool on a rack.Whilst the cake is cooking, make the lemon curd.
In a large saucepan add the eggs, egg yolks and sugar and whisk together.
Add the lemon juice and cook on low heat, stir constantly. Add the butter and stir until melted. The curd will start to thicken and then bubble, dont be tempted to increase the heat, you will end up with scrambled eggs, be patient it takes about 10 minutes.
Place into a heatproof bowl and put cling film directly on top, cool then place in the fridge to set.Buttercream
In a stand mixer add the butter and whip until pale and fluffy, about 6 minutes.
Add half the sifted icing sugar beat well until combined, add the rest and mix a little then finish by hand folding in the remaining icing sugar by hand. Add the milk a tablespoon at a time until the butter cream is soft enough to spread easily but not so thin it falls straight off, it needs to be thick but spreadable.Finally the meringue
Clean the bowl and the whisk with white vinegar to remove any grease or food, wipe them with paper towels.
Add the room temperature egg whites into the bowl and whisk on high until soft peaks form. Add the sugar a tablespoon at a time making sure it dissolves before adding the next one until all has been added. This took around 20 minutes, again you can’t rush this part or it won’t work. You can tell it is ready when you rub between your thumb and finger and you can’t feel any sugar grains, it will be smooth. If you feel sugar mix until you can’t.Time to build the cake
Level the sponges to flatten if necessary
Place a cake board on your turntable and add a blob of buttercream in the middle. Spread it out and place the first sponge on top.
Add a good layer of buutercream and spread to the edges, make a slight ridge around the edge.
Add the lemon curd into the middle and spread to the Ridge.
Add the next cake, check it is level all the way round. Repeat until you get to the last cake.
Place it on top, check the cakes are all lined up and add buttercream on top and around the whole cake. Be generous as this is the first coat and will be scraped off to leave a crumb coat. Use a scraper to level the sides until smooth and a spatula for the top.
Once complete, place in the fridge for 2 hours to set.
Repeat this step once more.
When the second coat is set now we add the meringue in the same way, add generously and scrape to remove excess and smooth out.
Decorate the meringue however you choose, you can go crazy with it, its your cake!
Now for the fun part, get the brulee torch out and carefully colour where you want to.That’s it. ❤NB: Don’t prepare the meringue until you are ready to add it to the cake after the second buttercream coat is completed and set.