Tag Archives: Lemonade cake

Lemon Meringue Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Lemon Meringue CakeThis Lemon Meringue Cake was inspired by a good friend of mine who had eaten a slice in New
York.  While this doesn’t resemble the one she had, the idea fascinated me since I had never thought of anything like it and I have to say I’m really excited to share this cake.

My first attempt was an abject failure.  I’ll leave it there.  Rethinking the idea, because I loved it so much, I redesigned the cake to better accommodate the fillings.  This cake is my favorite way to make a cake.  It’s a high ratio cake, meaning the weight of the sugar has to be the same or exceed the weight of the flour.  It is a further variation of my blog “From 1 Recipe Comes Multiple Cake Layers”. Continue reading

Lemonade Cake with Blueberry Sauce

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Lemonade CakeI was once asked where creativity comes from. It can be found anywhere and everywhere. A pot of basil can inspire pesto but then what to do with it. Why turn it into a Goat Cheese Pesto Tart of course. A great dessert you taste can make you think of what you would do with it – how you would tweak it. Or, in this case,go to when I was asked for the recipes six months out for a class, I just made up Lemonade Cake with Warm Blueberry Sauce. Doesn’t that sound inviting? The only problem there was no recipe.

I always mean to start early when I have designed something on paper but not tested it in the kitchen. I usually don’t. As the days counted down to the class, I tried every lemon mousse I could think of and made some up myself. In the end, I reverted to my go-to recipe for the most lemony of all fillings – lemon curd. It was a simple matter of folding in beaten egg whites and whipped cream to give the Lemonade Cake a smooth, luxurious feel in your mouth. There is just enough gelatin in the curd to have the mousse set up perfectly. Continue reading