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1
Preheat the oven to 375 degrees.
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2
Using an electric mixer beat the egg whites on medium speed with the cream of tartar and the salt till soft peaks form, about 2 min.
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3
Add in the sugar and vanilla and beat till stiff peaks form, about 2 min.
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4
Add in the flour and beat for 2 min, scrapping down the sides of the bowl as needed.
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5
Pour the batter into an ungreased angel food cake pan.
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6
Bake till golden and springy when touched, 30 to 35 min.
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7
(The top of the cake may crack a little.)
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8
Remove the pan from the oven and turn it upside down over the neck of a bottle.
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9
Let cold completely.
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10
Remove the cake from the pan and slice horizontally into three layers.
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11
Place the bottom layer on a serving plate.
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12
Spoon half of the curd over the cake.
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13
Lay the middle layer on top of the curd.
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14
Repeat with the remaining curd and top with the last layer of cake.
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15
Set aside.
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16
Ice the entire cake with the Boiled Icing.
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17
At this point you can eat as is, or possibly lightly brown the boiled icing, carefully with a creme brulee torch.
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18
Slice the cake into individual slices and place on serving plates.
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19
Spoon some of the berries over the cake.
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20
For the Lemon Curd: Zest all of the lemons and set aside.
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21
Juice the zested lemons and strain the juice, you should get about 3/4 c. of juice.
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22
In a small mixing bowl, whisk the Large eggs and yolks till smooth.
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23
Stir in the lemon juice.
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24
Pour the mix into a nonreactive saucepan.
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25
Over medium heat, bring to a simmer.
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26
Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, till the mix thickens and coats the back of a spoon.
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27
Remove from the heat and pour into a glass bowl.
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28
Stir in the butter, one Tbsp.
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29
at a time.
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30
Cold to room temperature.
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31
(Yields about 2 1/2 c.)
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32
For the Boiled Icing: In a saucepan, over medium heat, combine the sugar and water.
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33
Bring to a boil and cook for 3 min.
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34
Bring the sugar to 240 degrees.
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35
If crystals appear on the side of a the pan, take a damp pastry brush and brush the sides down.
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36
Meanwhile, combine the whites, salt and tartar in the bowl of an electric mixer, fitted with wire whip.
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37
Beat on low speed till soft peaks form.
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38
Increase the speed to medium-high and beat till stiff peaks form.
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39
In a steady stream, add in the sugar syrup to the whites and continue whipping till the icing is spreadable.
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40
Whip in the vanilla.
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41
(Yields about 2 1/2 c.)
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42
For the Marinated Berries: Combine the ingredients in a mixing bowl and mix well.
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43
Cover and chill for at least 1 hour.
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44
Just before serving, stir in the mint.
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45
(Yields about 2 c.)
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46
This recipe yields 1 cake for 12 servings.
