This is another recipe I came across in my gorgeous book ‘Beginner’s guide to keeping chickens’, by Lee Faber. In which she states:
Caution this recipe uses raw eggsI am using my own free range organic chook eggs for this recipe. If not, pregnant women, the elderly, very young, or those with a compromised immune system should avoid eating purchased uncooked eggs.
3 eggs, separated
30 ml (2 tablespoons) caster sugar
2.5 ml (1/2 teaspoon) vanilla extract
450 ml (15 fl oz) whole milk
300 ml (10 fl oz) single cream
120 ml (4 fl oz) vodka
Freshly grated nutmeg
Beat the egg yolks with the sugar until well blended. Stir in the vanilla extract, milk cream and vodka.
Whisk the egg whites till soft peaks form. Fold them thoroughly into the egg and milk mixture and refrigerate till cold.
Serve in coffee mugs or glasses, dusted with freshly grated nutmeg and scattered sweets on the side if you fancy it!
I’ve been meaning to make this cake for years but somehow my littlehorrorspoppits have always seemed to get in the way need me!
You see I reckon that when you make meringue, you need a clear kitchen and that goes for kids too, because in my house everyone gets splattered, by meringue that is!
To be precise it was 2010 when I discovered this cake in an extract from EAT ME! by Xanthe Milton. Anyways here’s how I made it.
3 unwaxed lemons
200g softened butter
200g caster sugar
3 medium eggs
250g self-raising flour sifted
for the meringue:
2 medium egg whites
100g caster sugar
for the filling:
250g tub mascarpone
2tbsp sifted icing sugar, plus extra for dusting
half a 450g jar of lemon curd
preheat your oven to 160c/140c fan/gas 2½. Line the bases of 2 x 20cm sandwich cake tins (about 5 cm deep) with nonstick paper. Grate the zest from the lemons and put in a bowl with the other cake ingredients. Beat together with an electric hand whisk for 2-3 minutes until light and fluffy. Spoon into the tins and level the tops.
Whisk the egg whites until stiff, then add the sugar a teaspoon at a time and whisk on highest setting after each addition until the meringue is stiff. Spoon half the mixture over each cake and spread to within 2cm of the edges. Swirl the meringue with the tip of a knife.
Bake the cakes for 35-40 minutes until the meringue is crisp and golden and the cake is firm. Test by inserting a fine skewer through the meringue-if just a few crumbs stick to the skewer, the cake is ready.
Cool in the tins for 10 minutes, then turn each cake out onto a folded tea towel and then again onto a wire rack so meringue faces up. (this is tricky but if the meringue does crack, dust with icing sugar). Leave to cool completely. The cakes will keep for up to 2 days in an airtight tin at this stage.
When ready, beat together the mascarpone and sugar. Put spoonfuls of lemon curd over the mascarpone and swirl together. Set one cake on a serving plate and spread with the filling. Top with the other cake and dust lightly with icing sugar.