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.
Sugar – 200gr
Fresh lemon juice – 3 large
Eggs – 3 large
Egg yolks – 3 large
Chilled unsalted butter – 50gr – cut into 1/2-inch cubes
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
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.
– 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.
– 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 !!!! 😀