A few weeks ago, along with several other bloggers I was invited to whip up a jubilee inspired treat by the lovely people at Forman & Field. Of course I accepted, any excuse to bake a delicious cake. As the weeks flew by and I got sucked into Pet Lambs busiest period of the year the cake off totally slipped my mind. Oh crumbs, I thought, all of those elaborate bakes I was planning just seemed like too much at the minute, so I started to think simple. I came up with a variation of the Lemon Ice Box Cake I made way back in 2009, I simplified it to the point it can be whipped up by anyone in ten minutes using ingredients readily available from your local shop.
Despite the easy of preparation this cake is a real show stopper. So fresh and light I can just imagine enjoying this cake in the garden, sipping on Pimms with your closest friends. And if you’re planning a jubilee party, like me, your neighbors need never know just how simple this cake is. Just place it upon the table and await your praise!
Lemon Meringue Freezer Cake
1 home made vanilla loaf cake or a shop bought Madeira slice.
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. Enjoy in the garden with wine or Pimms.