You may need to find your own laying hen and lemon tree for this cake because of the numerous eggs and lemons involved. There are several steps to reach the end result but one can be done a day or two ahead (lemon curd).
Ingredients: Genoise Cake: 4 tablespoons unsalted butter, cut into 4 equal pieces, 1 1/2 cups cake flour, 8 large eggs, 1 1/3 cups granulated sugar, 1 teaspoon vanilla extract. Lemon Syrup: 1/2 cup water, 1/2 cup granulated sugar, 3 tablespoons fresh lemon juice. Lemon Curd: 3-4 lemons, 2 large eggs plus 2 large egg yolks, 1 cup granulated sugar, 6 tablespoons unsalted butter, room temperature. Meringue Frosting: 3 cold large eggs, 1 1/4 cups granulated sugar, 1/3 cup water, 1/4 teaspoon cream of tartar, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract.
Instructions: Make the Genoise cakes: Preheat oven to 350 degrees. Butter or spray 2 9-inch round layer cake pans. Line the bottoms with parchment paper, butter or spray the paper, then sprinkle lightly with flour. Tap out the excess flour; set aside.
Put the butter pieces in a small saucepan, place over low heat, and heat until the butter melts. Remove from the heat and set aside. Sift the flour into a bowl; set aside.
Select a saucepan and a deep stainless-steel bowl(or heatproof glass bowl)that fits snugly in the rim of the pan. The bottom of the bowl should reach about halfway down in the saucepan. Remove the bowl, fill the saucepan about one-third full with water-the water must not touch the botton of the bowl when the bowl is added-and heat the water over low heat just until you see small bubbles break the surface of the water (simmer).
Meanwhile, put the bowl on a work surface and break the eggs into it. Using a whisk, mix until the yolks and whites are well blended. Pour in the sugar and whisk to combine. Place over the simmering water. Whisking constantly, yet slowly and gently, heat the egg mixture until it feels comfortably warm and the sugar is dissolved, about 3 minutes (on an instant-read thermometer it should register about 120 degrees F/49 degrees C).
Using pot holders, remove the bowl from over the water. Using a mixer (stand or handheld), beat the egg mixture on medium-high speed until it is thickened, pale yellow, and the batter falls back on itself like a ribbon when the beaters are lifted, about 5 minutes (beating another minute or two will ensure it is thickened and will not hurt it).
Sift 1/3 of the already-sifted flour (yes, again!) over the whipped eggs. Using a rubber spatula, gently fold the mixtues together by slicing down through the center to the botton of the bowl, pulling the spatula to the side, and, keeping the flat side of the spatula against the side of the bowl, bringing the spatula up and over the top of the flour, bringing some of the egg mixture with it. Rotate the bowl a quarter turn and repeat the folding actionb until no white streaks of flour remain. Repeat the folding process with the remaining flour in 2 equal additions. Be sure every bit of the flour is fully incorporated.
Drizzle the melted butter (reheat if it has hardened) and vanilla extract over the center of the batter. Using the rubber spatula and the same folding motion, fold the butter and vanilla into the batter until they are no longer visible.
Pour the batter into the prepared pans, dividing it evenly and smoothing the surface lightly. Bake the cakes undisturbed for 18 minutes. Insert a toothpick near the center; if it comes out clean, the cakes are done. If not, bake another 2 minutes or so. Remove cakes to wire racks.
Let the cakes cool in the pans for 10 minutes. Run a thin knife along the inside edge of each pan to loosen the cake, keeping the knife pressed against the pan side. Invert a wire rack on top of one cake and invert together. The cake will release from the pan. Lift off the pan and peel off and discard the parchment. Using both hands, carefully turn the cake layer top side up. Repeat with the second cake. Let cool completely on the racks, about 45 minutes.
The following step can be made a day or two in advance and kept chilled until needed.
Make the Lemon Curd: Run the lemons over a fine rasp grater (be careful not to remove the white layer; it is bitter) until you have a total of 2 teaspoons lemon zest; set aside.
Slice lemons crosswise and squeeze juice from them until you have 1/2 cup lemon juice. Pour 1 inch of water into a saucepan; find a heatproof bowl (metal or glass) that will fit snugly into saucepan rim but whose bottom does not reach the water. In bowl, on work surface, add the lemon juice, whole eggs, egg yolks (reserve the whites for the frosting), and sugar. Using a whisk, stir together until smoothly blended. Cut the butter into 12 equal pieces and place them on top of the mixture.
Place the saucepan over low heat and heat to simmering. Place the bowl holding the egg mixture in the pan. Cook the mixture over the simmering water, stirring constantly and gently with a wooden spoon or heatproof spatula, until the butter melts and the curd has thickened, about 8 minutes. To ensure a smooth and evenly cooked sauce, be sure to stir often, especially around the bottom and sides of the pan. Using an instant-read thermometer, it should register 165 degrees F/74 degrees C. Remove from heat and pour through a fine-mesh sieve (colander) to remove any lumps. Stir the lemon zest into the strained curd and mix well. Press a piece of plastic wrap directly onto the surface of the strained curd. This prevents a film from forming on top of the curd as it sets up in the refrigerator. Using a toothpick, poke a few holes in the plastic to let steam escape. Refrigerate until well chilled, which will take about 3 hours (thickens further as it cools). Store in an airtight container until needed, no longer than 3 days.
Make the lemon syrup: In a small saucepan, stir together the water and sugar over low heat until the sugar dissolves and the mixture is hot. Stir in the fresh lemon juice and allow to cool.
When ready to assemble, cut the cakes into 2 layers each, to make 4 layers. (I found using a bread knife and a sawing motion worked the best to cut the cakes). Brush about 3 tablespoons of the lemon syrup onto the top of each layer. Place one layer on serving plate. Spread 1/3 of the lemon curd over the cake layer. Top with another layer and spread with another 1/3 of the lemon curd. Top with a third layer; spread with remaining lemon curd and top with last layer.
Make Meringue Frosting: Using double boiler (as in previous steps) place egg whites (the leftover whites from curd plus one more) in bowl; add the sugar, water, and cream of tartar. Using a handheld mixer, beat on high speed until opaque white and foamy, about 1 minute.
Place the saucepan over low heat and bring to a simmer. Place the bowl holding the egg white mixture in the pan. Using the mixer, and moving the whip around in the bowl to reach every bit of egg white, beat on high speed until white, shiny and smooth and the movement of the whip forms lines in the mixture, about 7 minutes. (When the mixer is lifted, the peaks of the whites should be slightly bent).
Tranfer bowl to work surface. Pour in the vanilla and almond extracts and continue to beat on medium speed to further thicken the frosting, about 2 minutes. When the frosting is ready, it will form billowy peaks when the whip is lifted from the bowl. Use immediately to frost the sides and top of the cake. Gently dip a small spoon into the top of the cake to make attractive swirls. Cut into slices and serve.
Refrigerate any leftovers.
"Williams-Sonoma Mastering Cakes Fillings & Frostings", Free Press, A Division of Simon & Schuster, Inc., New York, 2005.
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