-
1
Preheat and oven to 350 degrees F. Set aside a parchment-lined baking sheet.
-
2
Draw two 8-inch circles on the parchment, leaving at least 1 inch between them.
-
3
(You may need to use two baking sheets.
-
4
).
-
5
TO MAKE THE MERINGUES: In the clean bowl of a standing mixer fitted with a whisk, on medium low speed, beat the egg whites until frothy, about 1 1/2 minutes.
-
6
Increase the speed to medium-high, add the salt and the vinegar, and slowly add the sugar, whisking until thick, about 2 1/2 minutes.
-
7
Increase the speed to high and whisk until stiff and glossy, about 4 minutes.
-
8
Sprinkle the cornstarch over the whites during the last minute of beating.
-
9
Divide the meringue between the parchment circles and gently spread out evenly within each circle.
-
10
Reduce heat to 300 degrees F. Bake in the middle of the oven for 1 hour.
-
11
Turn off the oven and leave the meringues inside, with the door shut, until completely cool, about 4 hours.
-
12
The meringue will be almond in color.
-
13
TO MAKE THE LEMON CURD MOUSSE: In a bowl with an electric mixer, on medium speed, beat the egg yolks and sugar until pale yellow, about 2 minutes.
-
14
Add the juice, zest, and butter.
-
15
Transfer to a saucepan.
-
16
The mixture may appear curdy.
-
17
Cook over low heat, stirring with a wooden spoon until the mixture becomes smooth and thickens, about 10 minutes.
-
18
Do not overcook or it will separate.
-
19
Remove from heat.
-
20
Pour into a bowl and allow to cool.
-
21
Cover and refrigerate until you are ready to assemble.
-
22
(Makes about 1 1/2 cups.
-
23
).
-
24
When you are ready to assemble the cake, whisk the cream in a bowl with an electric mixer until stiff peaks form.
-
25
Fold in the lemon curd.
-
26
TO ASSEMBLE: Place a dollop of the mousse on the cake platter.
-
27
(This will help keep the meringue stable.)
-
28
Place one of the meringues on the platter, pressing lightly.
-
29
Spread half the mousse on top of the bottom layer.
-
30
Add the second meringue and top it with the remaining mousse.
-
31
Garnish the cake and platter with raspberries and blossoms.
