LEMON CAKE WITH LEMON BAVARIAN CREAM


This Lemon Cake with Lemon Bavarian Cream is made with a moist lemon cake, alternating layers of lemon bavarian cream and lemon curd filling and lemon buttercream!

INGREDIENTS

LEMON CURD

  • 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
  • 2 tsp finely grated lemon zest
  • 1/3 cup (69g) sugar
  • 4 egg yolks
  • 2 tbsp (28g) salted butter

LEMON BAVARIAN CREAM

  • 1 1/2 tsp powdered gelatin
  • 4 1/2 tbsp (68ml) lemon juice
  • 3 egg yolks
  • 1 3/4 cup (420ml) heavy whipping cream, divided
  • 3 tbsp (26g) sugar
  • 3/4 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1/2 cup (58g) powdered sugar

LEMON CAKE

  • 3 cups (390g) all-purpose flour
  • 1/4 tsp baking soda
  • 2 3/4 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 2 cups (414g) sugar
  • 4 egg whites
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cups (300ml) milk
  • 1/4 cup lemon juice
  • 2 tbsp lemon zest

LEMON BUTTERCREAM

  • 2 1/4 cups (g) unsalted butter, room temperature
  • 9 1/2 cups (1093g) powdered sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • 2–3 tbsp lemon juice
  • Yellow gel icing color


INSTRUCTIONS

TO MAKE THE LEMON CURD:

  1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 170-180 degrees, or coats the back of a spoon.
  2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold and firm.

TO MAKE THE BAVARIAN CREAM:

  1. In a small bowl, sprinkle the gelatin onto the lemon juice and set aside.
  2. In a medium bowl, whisk the egg yolks together and set aside.
  3. Add 3/4 cup of the the heavy whipping cream, sugar, vanilla extract, lemon zest to a large saucepan and heat over medium heat until warm.
  4. Full instructions visit @lifeloveandsugar

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