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Mother's Day: Bonnet Cake




Source of Recipe


Internet


List of Ingredients





1 eight inch white or yellow cake
1 pound colored marzipan
3 cups colored frosting
Zest from 1 lemon
1/3 cup lemon juice
2 large eggs
1 yolk
4 ounce sugar
3 ounce soft butter
3 tablespoons lemon juice
1 tablespoon water
2 tablespoon sugar
2 teaspoon gelatin
12 ounces cream, whipped to medium-stiff peaks


Recipe



First prepare lemon curd. Whisk together lemon zest, one-third cup lemon juice, eggs, egg yolk and sugar. Place in sauce pan over medium-low heat. Stirring constantly with a wooden spoon, bring the mixture just to a simmer. Reduce heat to low. Continue cooking and stirring until the mixture coats the spoon heavily. DO NOT boil or the mixture will curdle. Remove from heat, stir in butter. Pour into shallow pan to cool. Chill.

Now prepare a lemon mousse. Soften gelatin in three tablespoons lemon juice, sugar and water for five minutes. Heat over double boiler to melt. Gelatin should be completely dissolved and syrupy. Temper into lemon curd, then fully incorporate into lemon curd. Fold in whipped cream. Use quickly before gelatin has a chance to set.

Split cake in half horizontally. Place bottom layer onto 12" platter or cardboard round. Spread approximately one cup lemon mousse onto cake layer. Place remaining layer on top. Mound remaining mousse onto top off cake, creating a dome shape. Freeze or refrigerate one to two hours to allow gelatin to completely set.

Color marzipan with pastel food color. Roll out into 12" diameter circle. Use corn starch for dusting medium to prevent marzipan from sticking to rolling pin or table. Drape marzipan over cake. Trim any overhanging edge of marzipan which falls below the bottom of the cake.

Using a pastry bag fitted with a large basket weave tip, pipe a border or frosting around the bottom of the marzipan. Switch to a large rose tip, then pipe a ruffled border or frosting onto the platter. Place a flower or bow at the base of the cake, in the front.

TOO PRETTY TO EAT!!!