Stout cake with lemon curd

Serves 4-6 Prep time 25 minutes
Cook time 25 minutes

170g castor sugar
4 egg whites
6 egg yolks
1 tbsp almond essence
¼ cup malt stout beer
110g cake flour

fresh lemon curd
1 stick (½ cup) butter
1 cup fresh lemon juice
pinch salt
1 cup granulated sugar
3 egg yolks
1 egg
3 tbsp egg custard powder
1 tbsp corn flour

• To make lemon curd: melt butter in a whisking bowl, over a bain-marie. Add in lemon juice, salt and sugar and stir until well dissolved.
• Turn off heat; keep whisking the mixture until it cools down to 40°C. Add in egg yolks, egg, custard powder and corn flour. Stir vigorously until a uniform mix has been achieved. Set aside to cool.

garnish
3 tbsp strawberry jam
1 cup fresh lemon curd
2 tbsp toasted almond flakes
5 strawberries, sliced into half
2 tbsp chocolate sauce
3 tbsp plain yoghurt

• Whisk the castor sugar and egg whites into soft peaks. Quickly add in the egg yolks, almond essence and malt stout beer and continue whisking.
• Fold in the cake flour and pour the mixture into a 40cm by 40cm baking tray that has been greased and lined with baking paper.
• Bake the tray in a preheated oven at 175°C for 10 minutes.
• Let it cool. Then spread the strawberry jam and lemon curd generously over the cake. Slice the cake into a long tube shape or triangles.
• Garnish with almond flakes, strawberries and chocolate sauce. Serve yoghurt on the side.

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