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Method
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.
Prep time30 mins30 minutes, + Chilling and cooling time
+ Chilling and cooling time
Ingredients
250g butter, softened
1 cup (220g) caster sugar
1 tbs finely grated mandarin rind
2 tsp finely grated lemon rind
4 Coles Australian Free Range Eggs
1 3/4 cups (260g) self-raising flour
1/3 cup (80g) sour cream
600ml thickened cream
Mandarin slices, to decorate
Citrus curd
100g butter, chopped
1 cup (220g) caster sugar
2 Coles Australian Free Range Eggs, lightly whisked
1 tbs finely grated mandarin rind
2 tsp finely grated lemon rind
1/4 cup (60ml) mandarin juice
1/4 cup (60ml) lemon juice
Meringue
4 Coles Australian Free Range Egg whites
1 cup (220g) caster sugar
Description
Take dessert to the next level with this zesty mandarin and lemon meringue layer cake. It's moist and tangy - the perfect citrus show-stopper.
Method
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.
