I was trying to recreate a cake my mom used to make for me. Yellow cake with a layer of meringue baked on. I made a test layer with this recipe: http://www.kingarthurflour.com/recipes/berry-blitz-torte-recipe but didn’t like it. Very thin, first of all, and slightly dry / tough / coarse. I want something moister and more tender.
I was thinking either the She Loves Me cake or the Vanilla Bean Pound Cake from Rose’s Heavenly cakes. So I have 2 questions:
1) Would one of those work with a layer of meringue on top?
2) How do I scale those recipes to 2 9 inch pans?
My plan was to make a messy 2 layer cake with strawberries and creme chiboust (from the St. Honore trifle) in between. It’s for my mom’s birthday and she doesn’t care for frosting but loves cream.
I do not have the Cake Bible.
Edit: I forgot to say that the meringue also weeped on my test layer. Brown syrup dots on the surface overnight. I’d like to avoid that too.