Tartine Baking Project: #44 Lemon Meringue Cake

My love for lemons helped calm my fear of tackling such a huge cake project.  As terrible as this is, I went in with really low expectations, because the thought of successfully recreating this Tartine gem just seemed too lofty a goal.  Spoiler alert: The cake turned out to be so crazy delicious.

So many lemons. 

Folding egg whites into the batter.

I think I’m getting better at cutting cake into layers?  I’m afraid to make it a statement, because maybe I will jinx it and never cut an even cake layer again.

Of all the components of this cake, the caramel is most certainly the weakest one.  I don’t think I let it bubble on the stove long enough.  Rather than having a rich caramely color, my caramel was a pale, faint tan.  I’ve made this caramel before, and it’s one of my favorite things in the cookbook.  I debated dumping it and starting over again, but it did taste like something that would pass for caramel.  And, re-doing it in the midst of making all the other parts of the cake just seemed daunting.

I don’t have an immersion blender, but the food processor worked just fine.  Don’t misunderstand me though, I still want an immersion blender.

The cake layers are brushed with lemon sauce, my weird caramel, and lemon cream.

I got this torch for my birthday a few years ago because my favorite dessert in the world is crème brûlée.  I’ve never made it though, so this is the first time I used the torch. 

This is not Photoshopped at all.  This cake is just amazing.

I am so in love with this cake.  There’s a lot going on in there, and all the effort along the way pays off in the end.  It’s one of those “Once it hits your lips it’s just so good” moments.  As I predicted, it was a perfectly decadent way to watch the Oscars.