Almond Cake Layered with Lemon Curd
Keys: Cakes Desserts Nuts Citrus
Yield: 1
Ingredients:
6 oz almond paste room temperature
1 cup unsalted butter plus more
1 cup sugar
4 lrg eggs lightly beaten
1/4 tsp pure vanilla extract
1 cup cake flour
1/2 tsp baking powder
1 pch salt
----------------- LEMON CURD ----------------
3/4 cup creme fraiche
6 lrg eggs
3 lrg egg yolks
1 tbl lemon zest
2 cup freshly-squeezed lemon juice
2 cup sugar
4 sht gelatin softened in water
12 tbl cut up unsalted butter room temperature
----------------- STREUSEL ----------------
1 cup all-purpose flour
2 cup sugar
1 cup unsalted butter
Method:
Heat oven to 350 degrees. Butter two 8-inch cake pans; line with
parchment paper. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat
almond paste and butter on medium speed until light and fluffy, about 4
minutes. Add sugar, and beat to combine. Add eggs and vanilla extract,
and beat to combine. On low speed, beat in flour, baking powder, and
salt until combined.
Divide batter between prepared pans. Spread the batter evenly. Bake
until golden brown, about 25 minutes. Transfer to a wire rack to cool
for 20 minutes. Remove the cakes from the pans, remove parchment, and
return to the rack to cool, top sides up.
Prepare Lemon Curd: Combine creme fraiche, eggs, egg yolks, lemon zest,
lemon juice, and sugar in a medium heat-proof bowl. Place over a pot of
simmering water. Cook, stirring occasionally, until mixture thickens,
about 20 minutes. Remove from heat, and stir in softened gelatin.
Strain mixture through a fine-mesh sieve set over a medium bowl. Cover
surface of mixture with plastic wrap to prevent a skin from forming. Set
mixture in an ice bath to cool to 100 degrees. Add butter, and using a
handheld immersion blender, mix for 5 minutes. (
Makes about 4 cups)
To assemble the cake, place the first layer in the bottom of an 8-inch
springform pan. Spread half the lemon curd on top, and cover with the
remaining cake layer. Spread the remaining curd on top. Refrigerate for
at least 4 hours to set.
Prepare Streusel: Heat oven to 350 degrees. Line baking sheet with a
Silpat. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment,
combine flour, sugar, and butter. Mix on low speed to form a coarse
meal, about 3 minutes. Spread out on prepared baking sheet, and bake
until golden, about 20 minutes. Let cool on pan. When cool, place in the
bowl of food processor fitted with a metal blade. Process until fine,
about 2 minutes. (
Makes about 1 cup)
When cake is set, remove sides from springform pan. Press streusel onto
sides of cake. Serve.
This recipe yields 1 eight-inch cake.
Yield: 1 cake
I'm in my own little world, but thats ok everybody knows me here
Angelique
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