Lemon Meringue Torte with Mirror Glaze
Lemon Meringue Torte
A Torte is dessert made of several layers held together with whipped creams or buttercream icing. This cake is made from several components, baked at different times then put together when cooled, The mousse is very lemony and sharp to offset the sweetness of the meringues, this torte is made of the following.
Lemon cake
Meringues
Cherry jam
Lemon cream
Mirror glaze
Lemon cake
1 Lemon cake mix
1/2 cup water
3/4 cup oil
1 oz lemon juice
3 eggs
PREHEAT oven to 350°F
Grease sides and bottom of pan and flour lightly.
Blend cake mix, water, oil, lemon juice and eggs in a large bowl at low speed until moistened (about 30 seconds).
Beat at medium speed for 2 minutes.
Pour batter in 10 inch pan and bake immediately
Bake time 30 minutes or until done.
Cool, then cut in 3 layers. Set the bottom layers aside. Then take the top layer to make a crumbs. Bake the crumb at 250 until dry. Set aside
Meringues
6 egg whites
1 tbsp lemoncello or lemon flavoring
1/2 tsp cream of tartar
2 tsp baking powder
2 cups white sugar
1 cup dry lemon cake crumbs
Beat the egg whites, lemoncello, cream of tartar, and baking powder until soft peaks form. Gradually add the sugar until stiff
Fold in the cake crumbs
Line 2 baking sheets with parchment paper, spray with cooking spray.
On both sheets spread the meringue in 10 inch circles
Bake at 300F for 45 minutes until dry.
Cool and set aside.
Lemon Mousse
1 pkg Sheriffs lemon pie filling
2 egg yolks
1/3 cup cold water
1/2 cup lemon juice
3 cups whipped cream or whipped topping (whipped topping will have a better shelf life)
In a saucepan with 2 slightly beaten egg yolks, add 1/3 cup (83 mL) cold water, stir, then add pouch contents, and whisk until smooth. Add 1/2 cup lemon juice
Add in 1 1/2 cups (500 mL) hot water and mix well.
Cook over medium high heat, stirring continuously (approx. 15 min). When bubbles first break the surface, continue to boil and stir for 30 seconds. Cool, then fold into the whipped cream
Cherry jam
1 cup chopped pitted dark cherries (I use frozen cherries)
1 cup sugar
1 oz lemon juice
1 oz kirsch
Place the cherries, sugar, lemon juice, and kirsch in a pot. Bring to a simmer, cook until it starts to thicken. Remove from the heat and cool.
Assemble the cake
Bottom layer, lemon cake, spoon some cherry jam over the cake, spread thinly.cover with lemon mousse, add one of the meringues, more cherry jam and add a layer of lemon mousse .
Add the second meringue and cover with lemon mousse, Take the last slice of lemon cake spread some of the cherry jam on the bottom and add to the stack. The cake is now assembled. Take the remaining lemon mousse and coat the outside of the torte with the remaining lemon mousse to form a smooth crumb coat. If using the mirror glaze make the crumb coat thin.
Decorate with buttercream icing, piped whipped cream or coat with a mirror glaze
If using a mirror glaze place the torte in the freezer at least 2 hours until very cold.
Mirror Glaze
1 filled and smoothly frosted 8, 9 or 10 inch cake
3 envelopes powdered gelatine
1 cup water, divided
1 ½ cups granulated sugar
10 oz. sweetened condensed milk
12 oz. white chocolate, chopped
2 oz whipping cream
Food colouring in 3 to 4 contrasting colours
Place the smoothly frosted cake in the freezer until very cold and firm, at least 2 hours. Meanwhile, set up your glazing station by placing a wire rack over a rimmed sheet pan. Set aside.
Sprinkle the gelatine into a small bowl and stir in half of the water, ½ cup. Set aside for 5 to 10 minutes for gelatin to bloom. Meanwhile, stir together the remaining ½ cup water, sugar and condensed milk in a saucepan. Bring to a simmer over medium heat. Once the mixture is hot, remove from the heat and whisk in the bloomed gelatine until it melts.
Place the chopped white chocolate and whipping cream in a large, heat-safe bowl. Pour the milk and gelatin mixture over the top of the chocolate. Gently stir until the white chocolate melts. Use an immersion blender to make sure the mixture is completely smooth. Keep the device submerged in the glaze to prevent air bubbles. Strain the mixture back into the saucepan using a fine-mesh sieve to make sure the glaze is smooth and to remove any air bubbles.
Divide the mixture into 3 to 4 bowls. Add a few drops of different gel food colouring to each and gently stir until the desired colours are achieved. There is no need to divided the colours evenly – create a larger base colour with a few smaller portions of accent colours.
Add the base colour to a spouted cup or large measuring cup. Pour in the remaining colours and gently stir a little (stirring too much will muddle the colours together). Allow the mirror glaze to cool below 92F when tested with a candy thermometre – pouring the glaze at the correct temperature is crucial to the cake’s success. If the glaze drops below 92 F, gently reheat in the microwave, 10 seconds at a time, and stir until the correct temperature.
As the glaze cools, place the chilled cake on the wire rack. Once the glaze hits 92 F, pour it over the top of the prepared cake. Starting in the center, swirl the glaze around the cake. Make sure the glaze pours over each side of the cake as well. Immediately pop any obvious air bubbles with a toothpick. Allow the glaze to set for about 20 minutes before serving (the chilled cake with help the glaze set quickly). Cut the cake with a sharp knife and clean it between slices, and then serve
