This Lemon Charlotte Cake is a refreshing and sophisticated dessert featuring layers of sponge biscuits, creamy lemon curd mousse, and a light, fluffy Italian meringue. Perfect for any special occasion, this cake combines the tartness of lemon with the sweetness of meringue for a delightful treat that is both beautiful and delicious.
Why You’ll Love This: This cake is loved for its light and airy texture, combined with the tangy and sweet flavors of lemon curd and Italian meringue. The use of sponge biscuits and madeleines creates a delicate structure that holds the creamy layers perfectly. It’s an elegant dessert that is sure to impress your guests with its flavor and presentation.
Perfect Occasion: Ideal for celebrations, parties, or any special gathering, this Lemon Charlotte Cake is a showstopper. Its refreshing flavor makes it perfect for spring and summer events, but it’s also a wonderful choice for any festive occasion. Serve it as a centerpiece dessert to wow your guests.
Decoration Tips: For an elegant touch, decorate the top of the cake with lemon zest curls or thin slices of lemon. You can also add a few fresh mint leaves for a pop of color. Dusting with powdered sugar or lightly toasting the meringue with a kitchen torch can add a professional finish.
Ingredients:
- For the Lemon Curd:
- 3 large eggs
- 120g granulated sugar
- 2 teaspoons cornstarch
- 120g fresh lemon juice
- Zest of 1/2 lemon
- 50g unsalted butter
- 6g gelatin sheets
- For the Cream Filling:
- 370g heavy cream (30% fat)
- 30g powdered sugar
- 1 teaspoon vanilla extract
- 2 drops lemon flavoring
- For Assembly:
- 1 large pack of ladyfinger biscuits
- 1 small bowl of milk (for soaking biscuits)
- 1 pack of madeleines or homemade madeleines
- For the Italian Meringue:
- 50g egg whites (about 2 large eggs)
- 120g granulated sugar
- 50g water
Instructions:
- Prepare the Lemon Curd:
- Place the gelatin sheets in cold water to rehydrate.
- In a saucepan, whisk together the sugar, eggs, and cornstarch.
- Add the lemon juice and zest, then cook over low heat, stirring constantly until the mixture thickens and begins to boil. Continue cooking for 3 more minutes.
- Remove from heat and add the butter, stirring until melted. Blend the mixture until smooth.
- Divide the lemon curd into two bowls. Add the drained gelatin to one bowl and mix well. Reserve the gelatin-free lemon curd for decoration.
- Prepare the Cream Filling:
- In a large bowl, whip the heavy cream with the vanilla extract, lemon flavoring, and powdered sugar until it doubles in volume.
- Gently fold the gelatin-infused lemon curd into the whipped cream to create a smooth mousse.
- Assemble the Cake:
- Arrange the madeleines around the inside of a 20-24 cm cake ring or springform pan.
- Dip the ladyfinger biscuits in milk and place them at the bottom of the pan.
- Spread a layer of cream filling over the biscuits, followed by another layer of soaked ladyfingers, and then another layer of cream.
- Top with a layer of the reserved gelatin-free lemon curd.
- Refrigerate the assembled cake overnight to set.
- Prepare the Italian Meringue:
- The next day, whip the egg whites until they start to foam.
- In a saucepan, heat the sugar and water to 116°C. Slowly pour the hot syrup into the egg whites while continuing to whip at high speed until stiff peaks form and the meringue is glossy.
- Finish the Cake:
- Pipe the Italian meringue over the top of the cake using a piping bag.
- Lightly toast the meringue with a kitchen torch until golden brown.
- Decorate with lemon zest strips or thin lemon slices.
Enjoy this Lemon Charlotte Cake with Italian Meringue, a delightful and refreshing dessert perfect for any special occasion!
