Lemon-Honey Cake with Raspberries and Italian Meringue

Name: Lemon-Honey Cake with Raspberries and Italian Meringue
Yield: Yield: 2 cakes, 10 inches (25 cm) in diameter (Photos 31 and 37)
Ingredients: 8 eggs, at room temperature; 6 ounces (170 g) finely ground almonds (almond flour); 2 tablespoons (30 ml) lemon juice (approximately ½ lemon); 7 ounces (200 g) unsalted butter, melted; Finely grated zest of 4 lemons; small mint sprigs; 2 dry pints or 1 pound (455 g) fresh raspberries; 1 recipe Italian Meringue; Raspberries; 1½ cups (360 ml) mild olive oil or vegetable oil; 10 ounces (285 g) granulated sugar; Butter and Flour Mixture; Seasonal fruit sauce; 10 ounces (285 g) bread flour; 1 tablespoon (12 g) baking powder; 8 ounces (225 g) honey; Powdered sugar; Piped Cookie Curly Cues

Preparation info

Yield:
2
cakes, 10 inches

Difficulty
Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This Mediterranean-influenced cake is iced and decorated with piped meringue that is torched to create an inviting golden brown exterior. The decoration can be simplified by spreading the meringue over the tops of the cakes only and forming it into swirls, as is typical for a lemon meringue pie, before browning it. Because this method leaves the sides of the cakes exposed, you should carefully place a row of berries all around the perimeter when you arrange them on top of the first layer of