Ingredients with Measurements:
- 1 box of lemon cake mix
- 1 box of yellow cake mix
- 1 box of white cake mix
- 1 can of lemon pie filling
- 1 can of cherry pie filling
- 1 can of apple pie filling
- 1 cup of sugar
- 1/2 cup of cornstarch
- 1/4 teaspoon of salt
- 1/2 cup of lemon juice
- 4 egg yolks
- 1/4 cup of butter
- 1 teaspoon of lemon zest
- 1 teaspoon of vanilla extract
- 6 egg whites
- 1/2 teaspoon of cream of tartar
- 1/2 cup of sugar
Special equipment needed:
- 3 9-inch cake pans
- 1 deep-dish pie pan
- Electric mixer
- Pastry bag
- Piping tip
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Prepare the lemon cake mix according to the package instructions and pour it into one of the cake pans.
3. Prepare the yellow cake mix according to the package instructions and pour it into another cake pan.
4. Prepare the white cake mix according to the package instructions and pour it into the last cake pan.
5. Bake the cakes for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool completely.
7. Place the lemon pie filling in the bottom of the deep-dish pie pan.
8. Add the cherry pie filling on top of the lemon pie filling.
9. Add the apple pie filling on top of the cherry pie filling.
10. In a saucepan, combine 1 cup of sugar, 1/2 cup of cornstarch, and 1/4 teaspoon of salt.
11. Gradually stir in 1 1/2 cups of water and 1/2 cup of lemon juice.
12. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
13. Boil and stir for 1 minute.
14. Remove from heat.
15. In a small bowl, beat 4 egg yolks.
16. Gradually stir in 1/4 cup of butter, 1 teaspoon of lemon zest, and 1 teaspoon of vanilla extract.
17. Gradually stir in the hot mixture.
18. Return to heat and bring to a gentle boil.
19. Cook and stir for 2 minutes.
20. Pour the lemon mixture over the apple pie filling.
21. In a large bowl, beat 6 egg whites and 1/2 teaspoon of cream of tartar until soft peaks form.
22. Gradually beat in 1/2 cup of sugar, 1 tablespoon at a time, until stiff peaks form.
23. Spread the meringue over the lemon filling, sealing the edges to the crust.
24. Bake for 15-20 minutes or until the meringue is golden brown.
25. Let the pie cool completely.
26. Place the yellow cake on a serving plate.
27. Spread a layer of whipped cream on top of the cake.
28. Place the cherry pie on top of the whipped cream.
29. Spread another layer of whipped cream on top of the cherry pie.
30. Place the white cake on top of the whipped cream.
31. Spread another layer of whipped cream on top of the white cake.
32. Place the lemon meringue pie on top of the whipped cream.
33. Decorate the top of the pie with whipped cream using a pastry bag and piping tip.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 540
Fat: 16g
Saturated Fat: 8g
Cholesterol: 100mg
Sodium: 500mg
Carbohydrates: 95g
Fiber: 2g
Sugar: 65g
Protein: 6g
Substitutions for ingredients:
- Lemon cake mix can be substituted with white cake mix and lemon extract.
- Cherry pie filling can be substituted with blueberry or raspberry pie filling.
- Apple pie filling can be substituted with peach or strawberry pie filling.
Variations:
- Use different flavors of cake mix and pie filling to create different combinations.
- Add chopped nuts or chocolate chips to the cake batter for extra texture.
Tips and tricks:
- Make sure the cakes are completely cooled before assembling the Cherpumple.
- Use a serrated knife to level the cakes before stacking them.
- Chill the whipped cream before using it to make it easier to spread.
- Use a toothpick to test the meringue for doneness. If it comes out clean, the meringue is done.
Storage instructions:
- Store the Cherpumple in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the Cherpumple cold.
Presentation ideas:
- Serve the Cherpumple on a cake stand for an impressive presentation.
- Dust the top of the Cherpumple with powdered sugar before serving.
Garnishes:
- Top the Cherpumple with fresh fruit, such as berries or sliced peaches.
- Sprinkle chopped nuts or chocolate chips on top of the whipped cream.
Pairings:
- Serve the Cherpumple with a cup of coffee or tea.
Suggested side dishes:
- Serve the Cherpumple with a side of vanilla ice cream.
Troubleshooting advice:
- If the meringue is not browning, place it under the broiler for a few seconds, watching it carefully to prevent burning.
- If the meringue is weeping, it may have been overcooked or the sugar may not have been fully dissolved.
Food safety advice:
- Make sure to use pasteurized eggs for the meringue to prevent the risk of salmonella.
Food history:
- The Cherpumple is a dessert that combines three different types of cake with three different types of pie.
Flavor profiles:
- The Lemon Meringue Pie Cherpumple is sweet, tangy, and creamy.
Serving suggestions:
- Serve the Cherpumple as a show-stopping dessert for a special occasion.
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