Wednesday, October 15, 2008
I feel like I have abandoned my precios blog... I haven't. I just have piled up pictures of cakes and food's I've made and take a picture to post them, yet the hours of the day fly away like butterflies if you come near.
And so comes the end of a day, the end of the week, the end of the month. The good news is, it's not yet the end of the month, and second good new is I have like 50 minutes before I leave for work which means I have some catching up to do.
So, last week I had a half day off, and though I had some homework piling up with my cake pictures I decided to grab my apron and do a cake. Me and my mom had already bought all the ingrdients for a lemon curd cake from...yes... the Martha book. I think I have decided I am going to try and do all the cakes in the cake chapter. Just the cakes!!
Well ,the cake was a bit labor intensive, though nothing compared to the Austrain Sacher Torte I made for school, which I will write on later!
Here are the instructions for the lovely Lemon Curd Cake
1 cup unsalted butter, room temperature
1.5 cups all-pourpose flour
1.5 cups cake flour
1tbs baking powder
1 cups sour cream
Grated zest of two lemons
2tbs lemon juice
2 cups sugar
4 large eggs
2 batches lemon curd
1 batch Lemons Swiss Meringue Buttercream
Preheat oven to 350, Butter 2 9x2 round cake pans, line with parchment paper, butter parchment paper.
In a bowl sift together, flours, baking powder, sant, set aside.
In a separate bowl combine sour cream and lemon juice/zest
In an electeic mixer combine butter adn sugar for about 5 minutes, scrape, add eggs one at time and beat for 1 minute after each.
Then on low speed ad four mixture alternating with cream. Start and end with flour.
Divide batter into pans, bake for about 30 -35 minutes until tester comes out clean. Let cool on pans, then transfer to cooling racks top sides up.
Using serrated knife, trip tops to even cakes, slice each layer in half, making two layers. Place one on bottom of cake plate, and spread 1/2 cup Lemon Curd over top. Repeat process with remaining layers, do not put curd on top layer.
Crumb coat with meringue and let chill for about 30 minutes.
Using offset spatula spreat entire cake with buttercream. Refrigerate 30 minutes before decorating with lemon curd. Using paper cornet filled with curd, pipe dots to decorate cake. Then pipe vertical lines of differet sizes on sides of cake. It can last refrigerated for up to 3 days.
zest of 2 lemons
1/2 cup fresh lemons juice
1 cups sugar
6 oz unsalted butter,, cut into pieces.
Combine yolks, lemon zest, juice, and sugar in heavy bottomed pan, whisk. Cook over medium heat, stirring constabtly with spoon until thick enought to coate a spoon.
Remove from heat. Add salt and butter, one piece at a time, stirring until smoooth. Strain, cover with plastic wrap, refrigerate at least one hour.
LEMON SWISS BUTTER CREAM
4 egg whites
1.25 cups sugar
1.5 cups butter room temperature
3/4 cup lemon curd
In the heatproof bowl of an electric an electric mixer set over saucepan of simmering water, combine egg whites and sugar. Cook whisking constantly, until sugar dissolves.
Attach bowl to mixer, fitter with whisk. Beat eggs on high unti stiff peaks form, Continue beating until fluffly and cool.
Change to paddle, add butter pieces at time, beat well after each addition. With spatula mix in 3/4 cups lemon curd.