It’s a birthday cake for KR. I like the ‘durian spike’ formed by the meringue. What is meringue? Meringue is an airy mixture made from beating egg whites and sugar. A blow torch is used to brown the meringue top. If you do not own a blow torch, your baking oven can do the job too. Mine was done using oven. How? See method provided in the recipe below.
Everyone likes the cake. I could hear ‘wow wow’ from the background when this birthday cake made its’ first appearance…
Ingredient for Base
200g digestive biscuit
100g melted butter
Place biscuits in a zip-lock bag, roll over with a rolling pin. Mix the biscuit crumbs with melted butter. Press it firmly on base and sides with the back of a spoon onto a 23cm (9”) loose-bottom tart pan. Refrigerate it for use later.
Ingredients for Lemon Fillings ( recipe adapted and modified from Exclusively Food )
56g (4 tablespoons plus 3 teaspoons) cornflour
170g (3/4 cup) sugar
180ml (2/3 cup plus 2 teaspoons) fresh lemon juice
230ml (2/3 cup plus 1/4 cup) water
60g butter, cut into pieces
3 large egg yolks (we use eggs with a minimum weight of 59g) – lightly beaten
Ingredients for Meringue ( recipe adapted from Exclusively Food )
3 large egg whites
170g (3/4 cup) caster sugar
1. Combine cornflour, sugar, lemon juice and water in medium saucepan. Stir until mixture is smooth.
2. Place saucepan over medium-high heat and stir constantly until mixture reaches the boil ( this will probably take about 7-10 minutes). Reduce heat to low and continue stirring for about 30-40 seconds, until mixture changes from cloudy to transparent and becomes stick and smooth.
3. Remove saucepan from heat and vigorously stir in butter and a little egg yolk at a time. Continue stirring until all butter has melted and the ingredients are well combined.
4. Preheat oven to 200 degrees Celsius, or 190 degrees Celsius fan-forced. If you are not using a fan-forced oven, adjust the oven rack to the middle position.5.
5. To make meringue : place egg whites in a large bowl of an electric mixer and beat on high speed until at soft peak stage (when the beater is lifted, a peak will form and then droop over). Add the sugar gradually, about 2 tablespoons at a time, beating well after each addition. Once all the sugar has been added, continue beating until the sugar has dissolved and the mixture is thick and glossy. To test whether the sugar has dissolved, rub a small amount of meringue between your thumb and finger. If you can still feel sugar crystals, beat the meringue for another minute then test again.
6. Spoon lemon filling onto the biscuit base and spread evenly. Dollop meringue on top of the lemon filling. Spread meringue to cover filling. Form peaks in the meringue with a spoon (we press the back of a spoon against the surface of the meringue, then lift the spoon to form a peak).
7. Bake for about 7-10 minutes, or until meringue is lightly coloured.
8. Allow pie to cool to room temperature. Cover pie and refrigerate until cold.