Mystical Meringue Toffee Tunnel2

Mystical Meringue Toffee Tunnel

Imposter. Thats what this cake is. Obviously not being a cupcake it doesn't fit in but after such success, it won a place in my heart and on my blog. Congratulations.
Prep List
Cake 
155g butter, melted
1 T lemon zest
2/3 cup caster sugar
1 cup self-raising flour
1/4 cup lemon juice
Centre
1 cup mini meringues (see below)
1/2 cup fresh raspberries
1/2 cup cream, whipped
Lemon Lime Butter
45gm butter
½ cup caster sugar
¾ cup lime juice
4 egg yolks, whisked
1 tablespoon lemon zest
Mini Meringues
3 egg whites
1 t cream of tartar 1 cup caster sugar
Icing
1 cup caster sugar
1/4 cup water
3 egg whites
Toffee
1/2 cup caster sugar
1/4 cup water
2 t vinegar
Action

• In a bowl, mix all cake ingredients together until well combined.
• Pour into a lined, 25cm cake tin and bake for 40minutes at 170. Cool.
• To make your lemon lime butter, place all ingredients into a non-stick pot and stir constantly over a low heat for 15minutes or until thick and creamy. Cool.
• To make your mini meringues, beat egg whites with cream of tartar until they form soft peaks. Gradually add your sugar and beat until thick and glossy. Pipe onto baking paper and bake for 20minutes at 150.
• Cut cake through the centre and layer the centre with cream, raspberries, mini meringues and lemon lime butter.
• To make your meringue icing, heat sugar and water until they reach 116. Beat your egg whites in an electric mixer until soft peaks form. Gradually pour your hot sugar syrup into the moving mixer and beat until completely cooled.
• Place second layer on top of cake and cover with meringue icing.
• To finish our Mystical Meringue cake we need a Toffee Tunnel.
• To make your toffee, add the sugar, water and vinegar to a pot and stir until dissolved. Brush the sides down with a wet pastry brush to stop any sugar crystals burning to the sides of the pot. Turn up the heat and boil until toffee temperature reaches 137. DO NOT STIR! or you will have lovely jam.
• Cover a rolling pin with baking paper and secure together with kitchen string on each end. When toffee is done, spoon it over the rolling pin so it can set over the rolling pin in the tunnel shape.
• When toffee is set, slide off the rolling pin, remove the baking paper and place onto a row of mini meringues.
• Chew.