Lemon Layer Cake with Lemon Curd

My mom actually wanted me to try making a cake with whipped cream so that I can learn myself how to work w whipping cream. At the same time I was very eager to do sth with lemon, so I decided to make this one. It didnt turn out absolutely perfect because I did not follow every-single requirement from the original recipe However, the final work still turned out great, not over-sweet, lovely tanginess from the lemon curd, creamy whipped cream. Oh just thinking about it makes me crave the cake again For those that prefer a sweeter taste, increase the amount of sugar for the lemon curd and the whipped cream

The original recipe (Lemon layer cake with lemon curd and mascarpone) is from Bon Appétit, April 03 issue but I modified them a bit during the process. For example I didnt use any mascarpone, and I always use less than the required amount of sugar Here is the recipe that I used, not the original one.

Ingredients:
Lemon curd
Sugar – 200gr
Fresh lemon juice – 3 large
Eggs – 3 large
Egg yolks – 3 large
Chilled unsalted butter – 50gr -  cut into 1/2-inch cubes

Cake
Eggs – 6 large -  separated
Sugar – 14 tbs
Sifted cake flour (sifted, then measured) – 1 3/4 cups
Salt – 1/4 ts

Filling and frosting
Heavy whipping cream, chilled – 500ml
Sugar – 150gr

Preparations:
For lemon curd:
- Whisk first 4 ingredients in medium heat-proof bowl (or metal bowl is fine)

- Set bowl over a saucepan of simmering water (do not allow bottom of bowl to touch water).

Whisk constantly until thickened, about 10 minutes. It took me more than 10, maybe 12-14 mins or sth.

- Remove bowl from over water. Add butter, whisk until melted.

- Set aside to cool down, then wrap the bowl w plastic wrap n chill in the fridge. Change the wrap once in a while to prevent waterdrops.

For cake:
- Preheat oven to 375°F. Prepare two 18-20cm-pans for the cake

- Beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes.

- Using clean dry beaters, beat whites in another large bowl until soft peaks form.

Add remaining 7 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.

- Fold half of whites into yolk mixture, then sift half of flour and 1/4 teaspoon salt over and gently fold in until incorporated.

- Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter.

- Divide batter between pans; smooth tops. Bake until tester inserted into center of cakes comes out clean, about 15 minutes. Cool in pans on racks.

- Run knife around edge of pans to loosen cakes. Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work surface if necessary to release cakes.

- Cut each cake horizontally in half (layers will be thin). Peel off parchment.

For filling and frosting:
- Beat whipping cream and sugar in large bowl until peaks form.

- Add 1 cup of lemon curd to the whipped cream, gently fold until blended.

Resemble the cake:

- Place 1 cake layer, flat side up, on platter. Spread 1/4 lemon curd over, then 1/6 whipped cream mixture.

- Repeat with second n third cake layer (cake -> lemon curd – > whipped cream).

The inside should look like this:

- Top with fourth cake layer. Spread remaining lemon curd over.

Cover the whole cake with the remained whipped cream, smooth out top n sides of the cake.

(I used a .. fork and a knife It’s my very first time frosting a cake, not very easy but I really liked it feel like making a masterpiece haha)

- Refrigerate before serving.

Notes:

- The original recipe calls for lemon sirup made from fresh lemon juice, sugar and boiling water but I omitted this step, mostly because I was lazy But even if I hadn’t been so lazy, I actually ran out of lemon lol

- For the cake, here I posted using “cake flour”, which is what the original recipe calls for. However I used all purpose flour, and my cake didnt turn out that great, it was not moist enough, a little bit cakey I think

—> U guys remember to use cake flour okay?!? And also, don’t be as lazy as me, make the lemon sirup cause I think this also gives the cake more moist and makes it more tender n more lemony.

- And last but not least, yes it took time making this layer cake, but it’s worth every tiny bit of ur effort, so jump into ur kitchen n try it out asap !!!!

Tags: cake, cream, lemon, lemon curd