1 sheet pan 35x30 cm (13x11 inches) A ¼ size sheet pan is ok to use or use 2 smaller ones 6x9 inches
Ingredients
For base
1⅓sticksbutter, 150 grams
1cupall-purpose flour
½cupsugar
4eggyolks
½cupmilk
2teaspoonbaking powder
1zest of fresh lemon
For meringue
¾cupsugar
4egg whites
Filling and decorations
1cupheavy cream
½cuplemon curd
1teaspoonvanilla extract
1poundfresh strawberries (450-500g)
½cupblueberries
Instructions
Whip the egg whites into a sturdy foam, add in the sugar gradually while continuing to whip.
Cream together the room-temperature butter and sugar until it is light in color and fluffy using a hand-held mixer or a stand mixer.
Add in the egg yolks and grated lemon zest. Mix the flour and baking powder together and add in the batter. Beat gently until combined.
Spread the mixture evenly out onto your sheet pan, or divide evenly between two smaller cake pans. Spread the meringue evenly on top using a spatula or knife.
Bake at 350 F, 1(75 C) for 20-25 minutes in the lower part of the oven. Let the base cool down and cut it in half.
Whip your heavy cream until it is fluffy and relatively stiff. Add in the lemon curd and vanilla extract and whip to mix.
Place one layer onto a serving plate of the appropriate size and shape. Spread all or half of the filling over the bottom layer. (depending on how you like to decorate) Top with sliced strawberries, so that the filling is completely covered. Lay the second layer on top. Decorate with cream and berries.
Serve immediately after decorating
Notes
You can even use two round cake pans instead of a sheet pan. The base can be made ahead of time. Fill and decorate before serving.For a milk-free cake, use margarine, plant-based milk, and plant-based whip.