Manon's Italian Meringue & Lemon Ginger Cake recipe
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Cooking tools:
- Stand mixer
- Candy thermometer
- Piping bag
- Offset spatula
- Kitchen torch
- Cooling rack
- Fine-mesh sieve
- Grater
- Cake pan
- Saucepan
- Mixing bowl
- Oven
- Stove
- Chef's knife
- Cutting board
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 200g salted butter, at room temperature
- 250g dark muscovado sugar
- 100g treacle
- 100g golden syrup
- 100g root ginger, finely grated
- 2 eggs
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 250g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- 150ml whole milk
- 5 unwaxed lemons
- 2 sheets of platinum-grade gelatine
- 150g caster sugar
- 3 eggs
- 3 egg yolks
- 100g salted butter, diced and softened
- 200g caster sugar
- 2 unwaxed lemons, thinly sliced
- 25g 70% dark chocolate
- syrup from the candied lemon
- 2 egg whites
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