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Lemon Meringue Snacking Cake

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If you'd like to cook along, here are the ingredients and recipes:

Olive Oil Cake
(2 thin 8”, or one thick 8”)

255g AP Flour
50g Sonora
350g Sugar
5g Salt
9g Baking soda
2g Baking powder
300g Olive Oil
310g Whole Milk
3 Eggs
60g Lemon Juice

Preheat oven to 350. Mix dry ingredients together in a bowl, set aside. Mix wet ingredients together in another bowl. Pour wet into dry and whisk till combined. Pour into prepared cake pan. Bake for 30-40 minutes.

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Lemon Curd

8 Egg Yolks
170g Sugar
180g Lemon Juice
120g Butter
3g Salt

Set up a bain maire. Combine all ingredients into a bowl over the pot with water, on medium high heat. Whisk consistently until thickened. Add in butter. Cool completely.

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Meringue

8 Egg Whites
380g Sugar

Use the same bain marie. Combine all ingredients in the bowl of a mixer over the pot of water, over medium heat. Whisk consistently till mixture comes to 160 degrees. Remove from water bath. Place bowl in mixture, whisk on high till tripled in volume and the bowl is no longer hot. Place in piping bag.

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ASSEMBLE

Cake – Cut one inch inside rim of cake, ½ inch down. Remove the thin layer of cake.
Curd – Fill shallow inner circle of cake with lemon curd.
Meringue – Top with TONS of meringue. Torch dark.

4650 | Chefs | Cooking

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Written by The Chef's Circle

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