Method

This recipe yields 2 layers, thus to make it into an occasion cake, make the recipe 3 times to yield 6 layers.

Meringue Cake
Preheat oven 180 °C.

Grease 2 x 20 cm round cake tins and line with baking paper.

In a medium bowl sift the flour, baking powder, and salt together. Set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and half a cup of the castor sugar until pale and fluffy. Add the egg yolks and beat until combined.

Reduce the mixer’s speed to low and gradually add the vanilla, flour mixture and milk. The batter should look smooth.

Divide the batter between the prepared tins and set aside.

In a clean bowl of an electric mixer, fitted with the whisk attachment, whisk the egg whites until thick and soft peaks form. With the mixer on medium speed, gradually whisk in the rest of the castor sugar and the icing sugar. Increase the speed to high and beat until stiff peaks form. Spread this meringue over the batter in the pans and sprinkle with almond flakes.

Bake for 30 – 40 minutes. Cover the cakes with foil ten minutes from the end, to prevent them from getting too browned.

Remove from the oven and allow to cool completely. Once cooled carefully remove from the pans.

Filling
Fold the lemon curd into the whipped cream and use this to sandwich the two layers together.

Hint – When stacking these cakes, add a cake divider between the cakes. This makes for better slicing and portion control.