This is a great cake. It is citrus-y without being
overly tart, thanks to the the cool and mellow cream
frosting which balances the tart curd very nicely. The
overall effect is very refreshing and not too sweet.
This is not a "quickie" recipe--but it is not at all
difficult and you can make the cake layers and the
curd ahead of time. Assemble the cake the day you plan
to serve it, however. Though this cake does not travel
well, it is great for entertaining. Decorate the side
of the cake using a cake comb, smoothing the top with
a off-set spatula. Very nice!
Citrus Cream Layer Cake
Serves 8-10
Equipment:
Three 9" x 2" cake pans, buttered and lined with
parchment paper (or spray with nonstick spray)
You can also use one 9" x 3" inch cake pan and cut it
into three layers horizontally). If you use this pan
bake at 325�, adjusting cooking time (it should take
slightly longer, about 30 minutes). See other
instructions below.
Ingredients�
3 ounces unsalted butter, softened �
1 � cups sugar �
Finely chopped or grated zest from 2 lemons �
Finely chopped or grated zest from 2 oranges �
2 � cups cake flour �
1 tablespoon baking powder �
� teaspoon salt �
� cup milk �
� teaspoon vanilla extract �
1 � tablespoons lemon juice �
3 large eggs
Procedure
1. Preheat the oven to 350�.
2. In an electric mixer combine the butter, sugar,
lemon and orange zests and cream until smooth.
3. In another bowl sift the flour, baking powder and
salt together.
4. Combine the milk, vanilla extract and lemon juice.
5. By hand or, on low speed in a mixer, alternately
combine the dry ingredients and the milk with the
butter and sugar.
6. Beat well until smooth. Add the eggs one at a time
and mix well on medium speed after each addition. Beat
for two more minutes.
7. Divide the batter between the three cake pans.
8. Bake the cakes for about 20 minutes until a skewer
inserted in the middle comes out clean. Cool.
9. Unmold the cakes by running a knife around the
inside edge of the pans and inverting them onto a rack
or plate. Carefully peel off the parchment paper.
Lemon Curd
Ingredients�
3 large egg yolks �
3 large eggs �
� cup sugar �
� cup lemon juice �
Finely chopped or grated zest from one orange �
1 � ounces unsalted butter
Procedure
1. Whisk together the egg yolks, eggs and the sugar.
Add the lemon juice. Transfer the lemon juice and eggs
to a heavy bottomed saucepot.
2. Cook over medium low heat, stirring constantly
until thickened. Remove the pot from the heat and stir
in the butter. Strain the curd.
3. Stir in the orange zest.
4. Place the curd in a bowl and cover the surface of
the curd with plastic wrap. Refrigerate until cold.
Cream Frosting
Ingredients�
2 cups heavy cream �
� cup mascarpone �
3 tablespoons sugar �
1 teaspoon vanilla
Procedure
1. Combine all the ingredients in a mixing bowl.
2. Whisk until the cream is stiff but still smooth and
satiny in appearance.
Cake Assembly
Procedure
1. Spread � of the curd over one of the cake layers.
Place a second cake layer over the first and spread
the remaining curd on top. Place the third cake layer
on top.
2. Frost the sides and top of the cake with the cream.
Make a decorative pattern on top of the cake using a
cake comb or metal spatula. If desired you can pipe
some of the cream on top using a pastry bag and tip.
3. The curd and the individual cakes can be prepared a
day before. Store the curd in the refrigerator. Wrap
the cake in plastic wrap and store at room
temperature. Assemble and frost the cake the day you
plan to serve it. �2001 Emily Luchetti
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