Mandarin and lemon meringue layer cake

STEP 1

To make the citrus curd, combine the butter, sugar, egg, mandarin rind, lemon rind, mandarin juice and lemon juice in a medium saucepan over medium heat. Cook, stirring constantly, for 5-7 mins or until the mixture boils and thickens. Strain through a fine sieve into a heatproof bowl. Cover with plastic wrap. Place in the fridge for 2 hours to chill.

STEP 2

Meanwhile, preheat oven to 180°C. Grease two 22cm (base measurement) springform pans and line with 2 layers of baking paper. Use an electric mixer to beat the butter, sugar, mandarin rind and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in flour and sour cream. Divide mixture evenly among prepared pans and smooth the surface.

STEP 3

To make the meringue, use a clean electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until sugar dissolves and meringue is glossy. Spoon evenly over cake mixture in pans. Smooth the surface. Bake for 40-45 mins or until a skewer inserted in the centres comes out clean. Set aside for 15 mins before transferring to a wire rack to cool.

STEP 4

Use a clean electric mixer to whisk thickened cream in a bowl until soft peaks form. Add a little citrus curd and gently marble. Place 1 cake on a plate. Spoon half the cream mixture over the cake. Top with remaining cake. Decorate with remaining cream mixture, remaining citrus curd and the mandarin slices.