Ingredients with Measurements:
- 1 box of yellow cake mix
- 1 cup of water
- 1/2 cup of vegetable oil
- 3 eggs
- 1/2 cup of limoncello liqueur
- 1/2 cup of lemon curd
- 4 egg whites
- 1/4 teaspoon of cream of tartar
- 1/4 cup of granulated sugar
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Pastry bag with a star tip
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine cake mix, water, vegetable oil, and eggs. Mix until well combined.
3. Pour the cake batter into a greased 9-inch cake pan.
4. Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. While the cake is still warm, poke holes all over the top of the cake using a fork.
6. Pour the limoncello liqueur over the cake, making sure to cover all the holes.
7. Spread the lemon curd over the top of the cake.
8. In a separate mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
9. Gradually add the sugar while continuing to beat the egg whites until stiff peaks form.
10. Transfer the meringue mixture to a pastry bag with a star tip.
11. Pipe the meringue onto the top of the cake, covering the lemon curd completely.
12. Use a kitchen torch to lightly brown the meringue.
13. Chill the cake in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 380
Fat: 17g
Carbohydrates: 48g
Protein: 4g
Sodium: 310mg
Sugar: 32g
Substitutions for ingredients:
- Limoncello liqueur can be substituted with lemon juice or lemon extract.
- Lemon curd can be substituted with any fruit curd of your choice.
- Yellow cake mix can be substituted with white cake mix or homemade cake batter.
Variations:
- Add fresh berries on top of the lemon curd before piping the meringue.
- Use a different liqueur or extract to flavor the cake.
- Add a layer of whipped cream between the lemon curd and meringue.
Tips and tricks:
- Make sure to poke enough holes in the cake to allow the liqueur to soak in.
- Use room temperature egg whites for the meringue.
- Chill the pastry bag and star tip in the refrigerator before using to make the meringue easier to pipe.
Storage instructions:
Store the cake in the refrigerator for up to 3 days.
Reheating instructions:
This cake is best served cold, but can be reheated in the microwave for a few seconds if desired.
Presentation ideas:
Serve the cake on a cake stand or platter with fresh lemon slices and mint leaves for garnish.
Garnishes:
Fresh lemon slices and mint leaves.
Pairings:
Serve with a glass of limoncello liqueur or a cup of hot tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the meringue is not browning evenly, rotate the cake while using the kitchen torch.
- If the cake is too dry, add more liqueur or lemon juice to the holes before adding the lemon curd.
Food safety advice:
Make sure to use pasteurized egg whites for the meringue to avoid the risk of salmonella.
Food history:
The Lemon Meringue Tipsy Cake is a modern twist on the classic Lemon Meringue Pie. The addition of limoncello liqueur and a yellow cake base make this dessert a unique and delicious treat.
Flavor profiles:
This cake is sweet, tangy, and has a subtle hint of alcohol from the limoncello liqueur.
Serving suggestions:
Serve this cake as a dessert for a dinner party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A