This is a lovely cooling dessert and you can add as much or as little of the lemon curd as you like. I wouldnt add the whole jar though! You can also add strawberry or raspberry jam as this also works great!
Ingredients:
1 home made gluten free vanilla cake
1 jar good quality lemon curd
1tsp vanilla extract
600ml half fat creme fresh
6 shop bought meringue nests
Line the bottom and sides of a 20cm spring form cake tin with baking paper. Slice the Madeira cake into slices around 1" thick and use to cover the bottom of the tin, pushing any scraps into the gaps.
In a large bowl mix the creme fresh with the vanilla before crumbling the meringue nests into the bowl, stir to combine. Spread half of the cream mixture over the cake base and top with spoonfuls of lemon curd, getting the curd right into any nooks and crannies. Cover with the remaining cream and smooth the top with a spoon. Cover the time in cling film and freeze overnight,
Remove the frozen cake and quickly dip the cake into a sink half filled with hot water. Release the tin, place onto a cake stand and decorate with summer berries.
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