Lemon Meringue Cake

Prepare 500 g of FunCakes cookie mix according to the instructions on the packaging. Wrap the dough in cling film and place it in the refrigerator for 1 hour.

Preheat the oven to 200°C (180°C with fan).

Knead the dough and roll it out on a floured work surface to about 3 mm thickness. Cover the greased tartlet molds with this dough. Bake the tartlets for about 20 minutes.

Place a bowl with 200 g FunCakes pastry cream mix on the scale and reset to 0. Add one full jar of lemon curd, then top up with water until you reach 550 g. Stir well. If you find the filling a bit too thick, you can add a little more water, but make sure it does not become too runny! Fill a piping bag fitted with the no. 1A tip with this cream and place it in the refrigerator.

Place 6 g meringue powder and 56 ml water in a grease-free bowl, mix first by hand and let rest for a moment. Then beat at high speed until a firm white foam forms. Gradually add the fine powdered sugar in a thin stream while continuing to beat until the foam forms beautiful stiff peaks. Put this foam into a piping bag with the no. 125 tip.

Start by taking the lemon curd cream out of the refrigerator and fill the entire cake with large dollops of cream. Then pipe the meringue in a zigzag pattern on half of the cake. Roll out the green marzipan thinly and cut out rose petals. Cut the lemon into 4 quarters and decorate your cake with those and the leaves.

For the final touch, lightly caramelize the foam with the creme brulee torch. If you do not have a torch, place the cake under a hot grill for a short moment.