Lemon Cake With Pastry Cream And Curd Recipe
737 بار بازدید -
4 سال پیش
-
This Lemon Cake is perfect
This Lemon Cake is perfect for a lemon lover. The cake is delicate and fluffy, soaked with lemon syrup, layered with light lemon creme legere and fresh lemon curd, topped with lemon italian butterecream - pure lemon heaven.
Lemon Chiffon Cake:
Ingredients:
8 Large Eggs, separated (400 grams)
1 ½ Cups Sugar (300 grams)
2 ¼ Cups Cake Flour (300 grams)
2 ½ tsp Baking Powder (10 grams)
½ tsp Salt (2.5 grams)
10 tbsp Milk (150 grams)
4 Tbsp Oil (50 grams)
2 ½ Tbsp Lemon Juice (40 grams)
1 tsp Lemon Peel (1.5 grams)
Preparation:
Preheat oven to 325 F (160 C). Oil and flour the sides of 2X8’’ (20 cm) cake pans and line the bottom with a parchment paper.
In a medium size bowl, whisk together the cake flour, salt and baking powder. Set aside. Separate the eggwhites and eggyolks and place the egg whites in a mixing bow. Whisk the eggwhites on high, until they reach soft peaks. Once the egg whites reach soft peaks, start adding the sugar, 1 Tbsp at a time, while still whisking on high. Once all of the sugar is properly incorporated and the egg whites have reached stiff peaks, start adding the eggyolks, 1 at a time, until fully incorporated. The add the lemon zest and lemon juice, followed by the oil and then milk. Whisk until everything is mixed through well. Sift the dry ingredients into the mixture with eggs, a little bit at a time and gently incorporate everything with a spatula. Pour the batter evenly into the pans and bake for 35 minutes, or until a skewer inserted in the middle comes out clean.
Flip the cakes onto a parchment lined cooling rack and let them cool down upside down for about 20-30 minutes. Once the cakes are lukewarm, release them from the pans, using a spatula and wrap with a plastic wrap. Place the wrapped cake in a plastic bag and let it sit on the counter up to a day, or freeze up to 3 months.
Lemon Curd
Ingredients:
6 Egg Yolks (122 grams)
¾ Cups + 2 Tbsp Sugar (180 grams)
2/3 Cups Butter (150 grams)
3 Lemons (peel and juice)
1 Cup Lemon Juice
Preparation:
Place the eggyolks and sugar in a medium size saucepan and whisk. Add the butter and set the heat to medium low. Let the butter melt and then add lemon peel and lemon juice. Cook the curd on low for 15 minutes, constantly whisking. Place in a bowl, let cool down and store it in a fridge.
Lemon Sugar Syrup
Ingredients:
½ Cup Water (118 grams)
¼ Cup Sugar (50 grams)
¼ Cup Limoncello (57 grams)
½ Tbsp Lemon Extract or emulsion
Preparation:
Place the water and sugar in small saucepan and heat over medium high heat, until the sugar dissolves. Add the limoncello and lemon extract. Cool down and store in the fridge.
Lemon Cream (half the measure)
Ingredients:
1 Cup Milk (250 grams)
Lemon peel of 1 lemon
2.5 Egg Yolks (50 grams)
1 Small Egg ( 25 grams)
1/4 Cup Sugar ( 50 grams)
4 Tbsps Cornstarch (30 grams)
1 Tbsp Butter (14 grams)
1/2 tsp Vanilla Extract (2.5 grams)
1.5 Tbsp Lemon Juice (22 grams)
1/16 tsp Salt (0.5 gram)
1 Tbsp Limoncello (15 grams)
Preparation:
Place the milk in a medium size saucepan over low medium heat. Peel the lemon peel into the milk and let the milk become tepid and only cpome to a light boil. Take it off the heat and let the lemon peels steep into the milk for about 15-20 minutes up to 1 hour.
Discard the lemon peels and place the milk back on medium heat. While the milk is warming up, mix the eggyolks, egg and sugar until fully combined, about 1 minute. Add the sifted cornstarch and salt and combine with a whisk until homogenised, about 5 minutes. Slowly pour about 1/4 cup of the hot milk into the egg mixture, while constantly whisking. Keep adding the milk, while whisking, until all of the milk has been incorporated. Slowly add all of the mixture back into the saucepan and cook over medium heat, until it starts to thicken up. As soon as it thickens up, take it off the heat and add the butter. Let it melt in, and then add the vanilla, lemon juice and limoncello. Place in a bowl and cover with a plastic wrap, touching the pastry cream, so that it does not form a film, while cooling. Let it cool down and place in the fridge. Once fully cool, incorporate 1/2 cup of whipped heavy cream.
Italian Meringue Lemon Buttercream (amounts for this cake)
Ingredients:
6 Large Eggwhites (180 grams)
¼ Cup Water
½ tsp Cream of Tartar
2 Cups Unsalted Butter (453 grams)
1 ¼ Cup Sugar (250 grams)
¼ Cup Sugar (50 grams)
Follow the link in the video for preparation.
Add Lemon Curd added based on preference.
Cut the cakes in half. Soak each layer with lemon syrup and add italian buttercream dam. Add the creme legere and lemon curd in the middle. Buttercream the caketo your liking and serve! Store the leftovers in the fridge.
Thank you for watching :-)
Enjoy
FOLLLOW ME :
Facebook: wiggleyum
Instagram: wiggleyum
https://www.pinterest.ca/Wiggle_Yum/
Lemon Chiffon Cake:
Ingredients:
8 Large Eggs, separated (400 grams)
1 ½ Cups Sugar (300 grams)
2 ¼ Cups Cake Flour (300 grams)
2 ½ tsp Baking Powder (10 grams)
½ tsp Salt (2.5 grams)
10 tbsp Milk (150 grams)
4 Tbsp Oil (50 grams)
2 ½ Tbsp Lemon Juice (40 grams)
1 tsp Lemon Peel (1.5 grams)
Preparation:
Preheat oven to 325 F (160 C). Oil and flour the sides of 2X8’’ (20 cm) cake pans and line the bottom with a parchment paper.
In a medium size bowl, whisk together the cake flour, salt and baking powder. Set aside. Separate the eggwhites and eggyolks and place the egg whites in a mixing bow. Whisk the eggwhites on high, until they reach soft peaks. Once the egg whites reach soft peaks, start adding the sugar, 1 Tbsp at a time, while still whisking on high. Once all of the sugar is properly incorporated and the egg whites have reached stiff peaks, start adding the eggyolks, 1 at a time, until fully incorporated. The add the lemon zest and lemon juice, followed by the oil and then milk. Whisk until everything is mixed through well. Sift the dry ingredients into the mixture with eggs, a little bit at a time and gently incorporate everything with a spatula. Pour the batter evenly into the pans and bake for 35 minutes, or until a skewer inserted in the middle comes out clean.
Flip the cakes onto a parchment lined cooling rack and let them cool down upside down for about 20-30 minutes. Once the cakes are lukewarm, release them from the pans, using a spatula and wrap with a plastic wrap. Place the wrapped cake in a plastic bag and let it sit on the counter up to a day, or freeze up to 3 months.
Lemon Curd
Ingredients:
6 Egg Yolks (122 grams)
¾ Cups + 2 Tbsp Sugar (180 grams)
2/3 Cups Butter (150 grams)
3 Lemons (peel and juice)
1 Cup Lemon Juice
Preparation:
Place the eggyolks and sugar in a medium size saucepan and whisk. Add the butter and set the heat to medium low. Let the butter melt and then add lemon peel and lemon juice. Cook the curd on low for 15 minutes, constantly whisking. Place in a bowl, let cool down and store it in a fridge.
Lemon Sugar Syrup
Ingredients:
½ Cup Water (118 grams)
¼ Cup Sugar (50 grams)
¼ Cup Limoncello (57 grams)
½ Tbsp Lemon Extract or emulsion
Preparation:
Place the water and sugar in small saucepan and heat over medium high heat, until the sugar dissolves. Add the limoncello and lemon extract. Cool down and store in the fridge.
Lemon Cream (half the measure)
Ingredients:
1 Cup Milk (250 grams)
Lemon peel of 1 lemon
2.5 Egg Yolks (50 grams)
1 Small Egg ( 25 grams)
1/4 Cup Sugar ( 50 grams)
4 Tbsps Cornstarch (30 grams)
1 Tbsp Butter (14 grams)
1/2 tsp Vanilla Extract (2.5 grams)
1.5 Tbsp Lemon Juice (22 grams)
1/16 tsp Salt (0.5 gram)
1 Tbsp Limoncello (15 grams)
Preparation:
Place the milk in a medium size saucepan over low medium heat. Peel the lemon peel into the milk and let the milk become tepid and only cpome to a light boil. Take it off the heat and let the lemon peels steep into the milk for about 15-20 minutes up to 1 hour.
Discard the lemon peels and place the milk back on medium heat. While the milk is warming up, mix the eggyolks, egg and sugar until fully combined, about 1 minute. Add the sifted cornstarch and salt and combine with a whisk until homogenised, about 5 minutes. Slowly pour about 1/4 cup of the hot milk into the egg mixture, while constantly whisking. Keep adding the milk, while whisking, until all of the milk has been incorporated. Slowly add all of the mixture back into the saucepan and cook over medium heat, until it starts to thicken up. As soon as it thickens up, take it off the heat and add the butter. Let it melt in, and then add the vanilla, lemon juice and limoncello. Place in a bowl and cover with a plastic wrap, touching the pastry cream, so that it does not form a film, while cooling. Let it cool down and place in the fridge. Once fully cool, incorporate 1/2 cup of whipped heavy cream.
Italian Meringue Lemon Buttercream (amounts for this cake)
Ingredients:
6 Large Eggwhites (180 grams)
¼ Cup Water
½ tsp Cream of Tartar
2 Cups Unsalted Butter (453 grams)
1 ¼ Cup Sugar (250 grams)
¼ Cup Sugar (50 grams)
Follow the link in the video for preparation.
Add Lemon Curd added based on preference.
Cut the cakes in half. Soak each layer with lemon syrup and add italian buttercream dam. Add the creme legere and lemon curd in the middle. Buttercream the caketo your liking and serve! Store the leftovers in the fridge.
Thank you for watching :-)
Enjoy
FOLLLOW ME :
Facebook: wiggleyum
Instagram: wiggleyum
https://www.pinterest.ca/Wiggle_Yum/
4 سال پیش
در تاریخ 1399/04/07 منتشر شده
است.
737
بـار بازدید شده