Lemon Layer Cake

Directions

1. Butter and flour two nine&rdquo, cake pans and set aside. Preheat the oven to 350 degrees. Place the flour, baking soda, baking powder, and salt in a small bowl and whisk together. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together. Add the egg yolks and mix well. Add the Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar and the lemon zest and mix well. Place the sour cream and milk in a separate bowl and whisk to combine. Starting and finishing with the dry ingredients, alternately add the flour mixture and the milk mixture to the butter while the mixer is running on low. Once all the ingredients have come together and the batter is smooth, turn the mixer off. Whisk the egg whites to soft peaks and fold them into the batter at this point. Divide the batter between the two prepared pans and bake in the preheated oven for 35 to 40 minutes, rotating the pans halfway through and a toothpick inserted into the center of the cakes come out clean. Place the pans on a cooling rack until cool enough to touch &ndash, 5-10 minutes, then unmold and let cool completely.
2. Cut each cake in half. Place one layer on a cake stand and spread some of the lemon curd evenly over top. Place another layer on top and repeat. Once the cake is assembled, pipe the meringue through a star tip all over the sides and top of the cake. Serve immediately.
3. Whisk egg yolks, 2/3 cup sugar and flour until smooth. Combine the wine and 3 tablespoons sugar, lemon juice and zest and Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar in a medium size pot and bring to a simmer over low heat. Once simmering, add a few tablespoons of hot liquid to the egg yolks and whisk. Then a few more tablespoons and whisk. Then add the egg mixture back to the simmering pot and cook, stirring constantly until thick. Refrigerate, covered overnight.
4. Place egg white in the bowl of a stand mixer fitted with the whisk attachment. Start on slow speed for a minute to break up the whites and increase the speed to medium slowly. Add the salt and cream of tartar and whisk to soft peaks. Meanwhile, place the sugar and water in a small pot and bring to a simmer. Once the sugar has melted, turn the heat up and boil for 3 to 5 minutes. With the machine running, slowly add the hot sugar syrup to the egg whites, trying to avoid the whisk. Once all sugar is added, turn speed to high and whisk until stiff and shiny. The meringue is ready to be used.