Lemon Cake with Raspberry Curd and Lemon Mousse

By -

DSC_2187

I am done looking for lemon cake. This is a 9, and it’s a great combination. I am done looking, so here is the best version I’ve found. It’s a combination of many recipes, including the mousse frosting which I just kind of threw together.

The cake recipe itself came from cookingclassy.com, which I have conveniently copied here:

    Cake

  • 2 3/4 cups (352g) cake flour Do this by weight, I just put 1/3 cup of cornstarch in the bowl and then added until it reached the 352 grams
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 3 1/2 Tbsp (30g) poppy seeds I left this out
  • 3/4 cup (170g) unsalted butter, at room temperature
  • 1 3/4 cups (366g) Wholesome Organic Cane Sugar I decreased this to about 1 1/3 cups
  • 2 Tbsp fresh lemon zest (from about 4 lemons)
  • 1/4 cup (60ml) canola oil
  • 4 large eggs
  • 1 tsp lemon extract I cut this in half
  • 1/2 tsp vanilla extract
  • 1 1/3 cups (315ml) buttermilk
  • 2 Tbsp fresh lemon juice

     

instructions and recipe found at link below:

http://www.cookingclassy.com/lemon-poppy-seed-cake-with-cream-cheese-frosting/

You use the paddle to cream butter and sugar together, add eggs, stream in oil, add liquid flavorings except lemon juice. You put the lemon juice and buttermilk together as your liquid, and then do the dry ingredients in 4ths with the milk in 3rds. I put this in 3 8-inch cake pans and baked it at 350 for 25-30 minutes or so.

 

Then, for the filling between the layers I did the raspberry curd from the lemon poppyseed cakes from annies-eats.com  (recipe is also on the blog)


Raspberry Curd

8 tbsp. unsalted butter
1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar I cut this down to 1/2 cup
Pinch of salt
2-3 tsp. fresh lemon juice

 

from http://www.annies-eats.com/2009/06/05/lemon-poppy-seed-cakes-with-raspberry-curd-filling/

 

You melt the butter, add everything else but the lemon juice in, and bring to a boil and stir for like 10 minutes until it thickens. Then, you put it through a sieve, add the lemon juice, and put it in the fridge

 

Finally, I made up my own lemon mousse layer for the frosting.

 

Lemon Mousse Frosting

8 oz. cream cheese

shake salt

1/2 cup powdered sugar

1/2 tsp. vanilla

Mix this well, then add:

2 cups unwhipped cream, just stream it in and beat it until thick

Then, I added the zest from 8 small lemons and about 1/3 cup or more of fresh lemon juice. It took a lot to get this to taste like lemon, and this recipe made plenty of frosting with extras. You could easily do 1 1/2 cups of cream instead

Comments

  1. thejohnmfamilyDecember 18, 2017 at 11:42 AM

    I cut the sugar down a bit more in the cake, few Tbs. and it was fine. I use the whisk instead of paddle attachment. I decreased the sugar a bit in the curd, and for the mousse, I used 1 1/2 cups cream.

    ReplyDelete
  2. thejohnmfamilyDecember 18, 2017 at 6:53 PM

    This cake cooked I about 20 minutes, so watch the time. Trim the edges and top of they are brown or they are too dry.

    ReplyDelete

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more