Pisces Mock Lemon Meringue Cake

Understanding Aquafaba Meringue

Aquafaba, the liquid from canned chickpeas, serves as a fantastic egg white substitute in this dessert, creating vegan meringue that’s both fluffy and stable. When whipping aquafaba, ensure that your mixing bowl is free from any grease. This helps to achieve the best volume. Initially, you want to whip it until soft peaks form, which usually takes about 3-5 minutes. If you’re not getting the texture you want, try using a clean whisk or ensure your mixer is set to a high speed.

The addition of cream of tartar is essential for stabilizing the meringue. It helps to create the stiff peaks necessary for a perfect topping. If you find yourself without cream of tartar, you can substitute it with lemon juice or white vinegar in a pinch, using a 1:2 ratio. However, I recommend stick with cream of tartar for the best texture.

Perfecting the Lemon Curd

The lemon curd is the star of this cake, bringing a necessary tangy flavor that balances beautifully with the sweet meringue. Cooking the curd requires constant stirring and attention to prevent it from sticking to the bottom of the pan. It should thicken within about 5-7 minutes over medium heat, reaching a pudding-like consistency. I suggest using a whisk for even mixing, which helps to incorporate air and results in a smoother texture.

If you want to increase the tartness, consider adding a bit more lemon juice or zest, but be cautious not to overdo it as too much acidity can throw off the balance. The coconut oil not only enriches the curd’s flavor but also aids in creating a silkier texture. If you're looking for a substitute for coconut oil, vegan butter works wonderfully.

Assembling and Baking the Cake

When it comes to assembly, make sure your vegan sponge cake has completely cooled before spreading the lemon curd. A warm cake can cause the curd to melt and run off. Use an offset spatula for even spreading, as it allows for better control. After layering with meringue, creating peaks will not only add visual appeal but also help with even browning during baking. Aim for golden-tipped peaks for that perfect toasted look.

Baking is a crucial step; preheat your oven properly to ensure an even bake. Keep a close eye on the cake in the last few minutes, as meringue can go from perfectly browned to overcooked quickly. It should take about 10-15 minutes; if you see excessive browning, it’s time to take it out. Let it cool before slicing, as this will help maintain clean edges and prevent the layers from sliding.

Make-Ahead Tips

For a stress-free dessert, you can prepare the lemon curd and meringue in advance. The lemon curd can be stored in an airtight container in the refrigerator for up to a week. Be sure to let it cool completely before sealing to avoid condensation, which can alter its texture. The meringue is best prepared fresh but can be whipped a few hours ahead of time and kept in the fridge; just give it a gentle re-whip before using to restore its airy consistency.

If you plan to serve the cake later, consider assembling it without baking the meringue. This allows you to maintain the cake's freshness and crispness. Just bake the meringue right before serving, giving it that freshly toasted taste.

Storing and Serving

Once fully assembled, the cake can be stored in the refrigerator for up to three days, but the meringue might lose its texture over time. To rejuvenate the meringue’s quality, briefly baking it in the oven can help re-crisp the topping. If you anticipate leftovers, store the cake sliced in individual portions to help preserve its texture.

Serving suggestions include garnishing with fresh fruits, such as berries or additional lemon slices, to enhance the cake's presentation and flavor. A dusting of powdered sugar right before serving can also elevate its look, giving it that touch of elegance. Pair it with a scoop of vegan vanilla ice cream for an indulgent treat!