Email to Stella      

Cream: Citrus Cream Layer Cake

Source of Recipe

Emily Luchetti posted by merstar @ RC


Recipe Introduction

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.

List of Ingredients

Cake:
3 ounces unsalted butter, softened
1 ½ cups sugar
Finely chopped or grated zest from 2 lemons
Finely chopped or grated zest from 2 oranges
2 ¼ cups cake flour
1 tablespoon baking powder
¼ teaspoon salt
¾ cup milk
¾ teaspoon vanilla extract
1 ½ tablespoons lemon juice
3 large eggs

Lemon Curd:
3 large egg yolks
3 large eggs
¾ cup sugar
½ cup lemon juice
Finely chopped or grated zest from one orange
1 ½ ounces unsalted butter

Cream Frosting:
2 cups heavy cream
¼ cup mascarpone
3 tablespoons sugar
1 teaspoon vanilla





Recipe


CAKE:

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:

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:

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:

1. Spread ½ 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.

Serves 8-10 (depending on how hungry everyone is!)