75 gr butter 185 gr AP flour 1 tbsp cornstarch 6 large eggs 210 gr Sugar pinch of salt
Preheat the oven at 180C
Line the bottom of a pan with parchment paper
Melt the butter and keep warm
Sift together the flour and cornstarch into a bowl and set aside.
Pour water into a saucepan and bring to a simmer over medium heat.
Combine eggs, sugar and salt in the bowl of a mixer and put over the saucepan, making sure it is not touching any water.
Whisk constantly for about 7 minutes.
Remove the bowl from the saucepan and return to the mixer fitted with the whisk attachment.
Beat on medium-high speed for 3-5 minutes, till fluffy.
Using a rubber spatula, fold in the flour mixture in 3 batches, very gently, making sure not to deflate the batter.
Scoop out a small portion of the batter into a small bowl and whisk in the melted butter.
Fold the butter mixture back into the batter.
Pour the batter into the prepared cake pan.
Bake for about 30 mins.
Let it cool completely before unmolding and removing the parchment paper.
For the Caramel Sauce
160 ml heavy cream 1/2 vanilla ban or vanilla extract 250 gr sugar 60 ml water 2 tbsp light corn syrup a pinch of salt 3/4 tbsp lemon juice 60 gr butter
Pour the cream into a small saucepan with the split vanilla bean over medium heat and bring to just under a boil. Keep warm.
In a medium saucepan combine the sugar, water, corn syrup and salt. Bring to a boil over medium heat. Cook without stirring for 5 to 8 minutes till the mixture is amber coloured.
Remove from heat.
Add the hot, heavy cream and whisk until smooth. Add the lemon juice. Let cool for 10 minutes.
Add the butter in chunks whisking constantly.
This makes a lot of caramel sauce, about half of what you will need for the cake. You can store the sauce in an airtight container at room temperature for up to 1 month. You can use it over ice cream, french toast, or over baked fruits. It's crazy good!
For the Lemon Cream
150 ml lemon juice 2 large eggs 1 large egg yolk 175 gr sugar pinch of salt 180gr butter
Combine the lemon juice, eggs, egg yolk, sugar and salt and cook over a bain-marie on medium heat. Be careful that your pan doesn't touch the water.
Whisk everything continuously till the mixture thickens- at 82C if you have a thermometer. This should take about 15 mins.
Remove from heat and let it cool - at 60C.
Cut the butter in chunks.
Take the eggs mixture to a mixer fitted with the paddle attachment and start beating on medium heat. Slowly add the butter.
Set aside till we need it.
This makes a lot of cream for the cake. You can store it in the fridge for up to 5 days. This is the same cream I use for my lemon pie.
For the Lemon Syrup
75 ml water 70 gr sugar 5 tbsp lemon juice
Combine water and sugar in a small saucepan and bring to a boil over medium heat. When the sugar has dissolved, remove from heat and let it cool for about 15 mins. Add the lemon juice.
Assembling the cake
Line the same pan you used to bake the Genoise with cling film, allowing enough overhang to cover the top of the cake entirely once assembled.
Cut the Genoise into 4 layers.
Fit one cake layer into the bottom of the pan. Using a pastry brush, moisten the layer.
Using a spatula, spread 1/3 of the caramel sauce and then 1/3 of the lemon cream. Repeat with two more layers.
Top with the fourth cake layer and moisten with the remaining lemon syrup.
Fold the overhanging cling film over the top of the cake and refrigerate for at last 4 hrs.
For the Italian Meringue
5 egg whites 250 gr sugar pinch of salt
Combine the egg whites with sugar and place over a bain-marie over medium heat. Whisk continuously for about 5 minutes.
Transfer to a mixer fitted with the whisk attachment and mix on high speed till stiff peaks appear when you lift the beater.
Set aside till needed.
Finishing the cake
Take the cake out of the refrigerator. Release from cling film very carefully.
Using a spatula, frost the top and sides of the cake with the meringue creating swoops and peaks.
Using a kitchen torch, lightly brown the meringue. If you don't have a torch, put the cake for 1 minute in the broiler.
Serve immediately or store in the fridge for up to 1 week.