Lemon meringue dream cake

SERVES 8-10

Victoria sandwich meets pavlova in this impressivelooking pudding cake.

250g unsalted butter, softened

250g caster sugar 2 medium eggs, plus 4 yolks, lightly beaten (reserve the whites for the meringue layer)

Zest and juice 1 large lemon 1tbsp vanilla bean paste 220g plain flour

100g ground almonds 1tbsp baking powder

130-150ml whole milk

FOR THE MERINGUE LAYER 50g almonds

4 medium egg whites

250g golden caster sugar

FOR THE FILLING AND TOPPING

300g whipping cream, whipped to soft peaks 200g lemon curd

1-2 mangoes, peeled, thinly sliced

1 Heat the oven to 160C/gas 3. Put the almonds on a roasting tray to roast while the oven heats up. Cool, then finely chop. Set aside for the meringue layer.

2 For the sponge, beat the butter and sugar in a stand mixer until pale and fluffy. Slowly beat in the egg and yolk mixture, scraping down the sides and beating well between additions. Then beat in the lemon zest, juice and vanilla.

3 Sift together the flour, ground almonds and baking powder, then gently fold into the butter mixture in three additions, alternating with the milk until just combined. Divide the batter between the prepared tins and set aside.

4 For the meringue layer, whisk the egg whites in a clean bowl to soft peaks. Slowly add the sugar, whisking until stiff and glossy. Fold in the chopped almonds.

5 Spread the meringue over the cakes, swirling one into decorative peaks for the top layer. Bake for 1 hour 10 minutes, until the meringue is firm and very pale golden. Cool in the tins completely.

6 To assemble, put one cake on a serving plate. Spread over the whipped cream, half the lemon curd and mango, then top with the other cake and finish with the remaining fruit and the rest of the curd.