Lemon Curd Cake
Lemon curd cake is a moist and tangy dessert filled with lemon cream and curd. For a more lighter treat you can do a cheesecake version of it (see Lemon Cheesecake recipe).
How to make a Lemon Curd Cake?
INGREDIENTS (Yield: layered 9-inch cake)
Cake:
- 3 cups sifted cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter
- 1 1/4 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 cup plus 1 tablespoon milk
Lemon Cream Filling:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tablespoon grated lemon zest
Lemon Curd:
- 4 egg yolks
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 cup cubed unsalted butter (softened)
PROCEDURE:
- Preheat oven to 320 degrees Fahrenheit (170 C) and Butter and flour two cake pans
- Cake. Whisk together the flour, baking powder, and salt. In a separate bowl, cream butter and sugar. Beat in vanilla and eggs one at a time, beating well after each addition. In three additions, alternately beat in flour mixture and milk until smooth. Pour batter equally in prepared cake pans. Bake for 25 to 30 minutes or until skewer/toothpick comes out clean. When done, place the cake upside down and cool with pan on top. When cooled, wrap with plastic wrap and let it rest in the fridge while you make your filling
- Lemon Cream Filling. Place the beater and metal bowl of your electric mixer inside the freezer for about 5 to 10 minutes. When your beater and bowl is cold enough quickly pour your heavy cream and beat until it thickens. Add in your lemon zest and powdered sugar gradually until soft peaks.
- Lemon Curd. In a saucepan, constantly stir together egg yolks, granulated sugar and lemon juice over low to medium heat until sugar is dissolved and mixture thickens. Do not let the mixture boil. Remove from heat and immediately stir in butter until mixture is smooth. Transfer in a bowl and let it cool completely. Cover and chill until ready to use.
- To Assemble.Make sure that your cake is already cooled. With a serrated knife slice it in half. Divide the lemon cream filling into two and spread the first half over the first layer of your cake. Top with the second half of the cake and spread the remaining lemon cream filling. Pour the lemon curd on top of the cake. Refrigerate before serving. Delish^_^
White Chocolate Cookies
If you want a twist with your chocolate cookies why not try a white chocolate version of it. This white chocolate cookies will surely delight everyone with its crisp and light texture.
How to make White Chocolate Cookies?
INGREDIENTS (about 3 dozen)
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ounces white chocolate, finely chopped
- 225 grams unsalted butter/ 2 sticks (softened)
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs (at roomtemperature)
- 2 teaspoon vanilla extract
- 3/4 cup white chocolate chips/ semisweet chocolate cut into chunks
- 1/2 cup chopped macadamias/ nuts(optional)
PROCEDURE:
- Preheat oven to 300 degrees Fahrenheit (160 C)
- Sift flour, baking soda, and salt. In a double broiler, melt and stir 1/4 stick butter and white chocolate until smooth for about 10 minutes and set a side to cool slightly. Cream the remaining butter with packed light brown sugar, and granulated sugar. Beat in eggs one at a time together beating well after each addition. At low speed beat in flour mixture gradually and white chocolate chips (and nuts) until blended. Using a tablespoon, drop a dough into your ungreased baking sheet 2 inches apart. Bake for 15 to 20 minutes until the edges of the cookies begin to brown. Transfer to wire rack to cool. Delish^_^
Chocolate Hazelnut Dacquoise
A Dacquoise is a dessert cake made with layers of nut meringue and buttercream. This dacquoise recipe is a variation of the traditional creamy and nutty goodness. The Chocolate Hazelnut Dacquoise is made with layers of hazelnut meringue and a rich layer of chocolate hazelnut spread topped with a dollop of cream and fresh berries. Delight in this sinful yet oh so worthy dessert.
How to make a Chocolate Hazelnut Dacquoise ?
INGREDIENTS (6 servings)
Meringue:
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- 1/2 cup finely crushed/chopped hazelnuts (place nuts in a food processor )
Filling:
- 110 grams Nutella spread (chocolate hazelnut spread)
Garnish or Topping: (optional)
- 10 pcs. fresh strawberries
- Whipped Cream
PROCEDURE:
- Preheat oven to 325 degrees Fahrenheit (160 C). Prepare parchment paper by drawing 2 6-inch circles. Line the baking sheets with the prepared parchment paper.
- Dacquoise. Beat egg whites until foamy. Add cream of tartar and sugar in partitions until stiff peaks. Fold in finely crushed hazelnuts. Place the mixture in a pastry bag and pipe trough the circles you have drawn in the parchment paper. Bake for 35-45 minutes or until top is slightly golden brown. If you want a chewy dacquoise leave it in the oven for at least 30 minutes. If you want it crunchy leave it in the oven for an hour. Remember to close heat source and do not open the oven door. Place in a rack and let it cool at room temperature.
- To Assemble. On one layer of dacquoise, generously spread Nutella and top with another layer of dacquoise. Serve with a dollop of whipped cream and decorate with strawberries. Delish^_^
SansRival?
SansRival (Butter Cashew Meringue Cake) is a layered cake with either a chewy or crunchy lovable meringue with light and luscious buttercream filling generously flavored with roasted cashew nuts. Although this cake is quite time consuming to make it would surely be justified by its heavenly taste.
How to make a Sans Rival?
INGREDIENTS
Meringue:
- 8 egg whites (keep egg yolks for filling)
- 3/4 teaspoon cream of tartar
- 1 cup sugar
- 3/4 cup finely crushed/chopped cashew nuts (place cashew nuts in a food processor )
Buttercream Filling:
- 2 sticks unsalted butter (softened)
- 8 egg yolks
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 3/4 cup water
Garnish or Topping:
- 2 to 3 cups chopped roasted cashews
PROCEDURE:
- Preheat oven to 325 degrees Fahrenheit (160 C). Prepare parchment paper by drawing 4 8-inch circles. Line the baking sheets with the prepared parchment paper.
- Meringue. Beat egg whites until foamy. Add cream of tartar and sugar in partitions until stiff peaks. Fold in finely crushed cashew nuts. Place the mixture in a pastry bag and pipe trough the circles you have drawn in the parchment paper. Bake for 50 minutes or until top is slightly golden brown. Place in a rack and let it cool at room temperature.
- Buttercream Filling. Cream Butter and vanilla. In a saucepan, boil sugar and water until a small amount of syrup when dropped into cold water forms hard but easily bent threads. Beat egg yolks at high speed while adding hot syrup slowly. Beat in creamed butter and vanilla until smooth. Refrigerate until required.
- To Assemble. On one layer of meringue, spread a dollop of 1/4 buttercream filling and sprinkle with just the right amount of cashews top with another layer of meringue. Repeat instructions for the next layer. Finish the cake by spreading a dollop of the remaining buttercream filling on top and sides of the cake and decorate with the remaining cashew nuts. Delish^_^
- Refrigerate for at least 5 hours or overnight before serving.
NOTE:
- If you want a chewy meringue leave it in the oven for at least 30 minutes. If you want it crunchy leave it in the oven for an hour. Remember to close heat source and do not open the oven door.
- Make sure that the Sans Rival is not cold solid when served, let it stand at room temperature for 10 to 15 minutes.
Variations
- This recipe would work for other nuts as well, like pistachio, almonds, and pecans.
- MANGO SANS RIVAL. Add ripe mangoes in layers of the cakes. or make a mango glaze.
Lemon Curd Cheesecake
Tangy and sweet with a rich velvety lemon cream cheese filling and topped with homemade lemon curd. This Lemon Curd Cheesecake will not only melt in the mouth but also melt your heart due to oh so lovable fruity zest.
How to make a Lemon Curd Cheesecake?
INGREDIENTS (Yield: 9-inch cheesecake)
Graham Base:
- 1 1/4 cup honey graham cracker crumbs
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons sugar
Cheesecake:
- 1/4 cup all purpose flour
- 3/4 cup powdered sugar
- 1 pack (8 ounces) cream cheese (softened at room temperature)
- 1/4 cup sour cream
- 4 large egg whites (keep egg yolks for lemon curd)
- 1 tablespoon grated lemon zest
Lemon Curd:
- 4 egg yolks
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 cup cubed unsalted butter (softened)
Graham Base:
- 1 1/4 cup honey graham cracker crumbs
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons sugar
- 1/4 cup all purpose flour
- 3/4 cup powdered sugar
- 1 pack (8 ounces) cream cheese (softened at room temperature)
- 1/4 cup sour cream
- 4 large egg whites (keep egg yolks for lemon curd)
- 1 tablespoon grated lemon zest
Lemon Curd:
- 4 egg yolks
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 cup cubed unsalted butter (softened)
PROCEDURE:
- Preheat oven to 300 degrees Fahrenheit (150 C). Butter the bottom of your 9-inch springform pan. Place a shallow roasting pan of water on the bottom rack of oven
- Graham Base. Combine crushed graham crackers, butter, and sugar . In your spring-form pan firmly press the cracker mixture over the base using a measuring cup or the smooth bottom of a glass. Set aside.
- Cheesecake. Whisk together flour, powdered sugar, and lemon zest. Beat the cream cheese and sour cream until fluffy and without lumps in a separate bowl. Add flour mixture by batches until well combined. Add the egg whites and blend until smooth. Pour the filling into the graham base and place the cheesecake on the center rack of the oven. Bake for 50 minutes, until the filling is set or still wobbly in the center. Turn off the heat but leave the cake in the oven for another 30 minutes. Refrigerate until required.
- Lemon Curd. In a saucepan, constantly stir together egg yolks, granulated sugar and lemon juice over low to medium heat until sugar is dissolved and mixture thickens. Do not let the mixture boil. Remove from heat and immediately stir in butter until mixture is smooth. Transfer in a bowl and let it cool completely. Cover and chill until ready to use.
- To Assemble. Pour cooled lemon curd on top of the cheesecake. Refrigerate before serving. For best results, refrigerate for at least 5 hours. Loosen the edges with a warm knife and carefully lift the chilled cheesecake and place on a serving plate. Delish^_^
- Preheat oven to 300 degrees Fahrenheit (150 C). Butter the bottom of your 9-inch springform pan. Place a shallow roasting pan of water on the bottom rack of oven
- Graham Base. Combine crushed graham crackers, butter, and sugar . In your spring-form pan firmly press the cracker mixture over the base using a measuring cup or the smooth bottom of a glass. Set aside.
- Cheesecake. Whisk together flour, powdered sugar, and lemon zest. Beat the cream cheese and sour cream until fluffy and without lumps in a separate bowl. Add flour mixture by batches until well combined. Add the egg whites and blend until smooth. Pour the filling into the graham base and place the cheesecake on the center rack of the oven. Bake for 50 minutes, until the filling is set or still wobbly in the center. Turn off the heat but leave the cake in the oven for another 30 minutes. Refrigerate until required.
- Lemon Curd. In a saucepan, constantly stir together egg yolks, granulated sugar and lemon juice over low to medium heat until sugar is dissolved and mixture thickens. Do not let the mixture boil. Remove from heat and immediately stir in butter until mixture is smooth. Transfer in a bowl and let it cool completely. Cover and chill until ready to use.
- To Assemble. Pour cooled lemon curd on top of the cheesecake. Refrigerate before serving. For best results, refrigerate for at least 5 hours. Loosen the edges with a warm knife and carefully lift the chilled cheesecake and place on a serving plate. Delish^_^
Subscribe to:
Posts (Atom)
