Algonquin Golf Clubs Lemon Cake |
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Prep Time: 0 Minutes Cook Time: 24 Minutes |
Ready In: 24 Minutes Servings: 18 |
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Maricar's a bakery where Jose the owner decided to become an angineer, and to which he had promised to share my beloved lemon torte, which I dream about so often, because closed his bakery, and I of course did not get the promised recipe . Read more ... sniff sniff. This recipe is close to it, but I saw another lemon torte, but did not find the recipe associated with that picture (laughs). Ingredients:
makes: 18 servings |
prep: 1 hour |
bake: at 350 degrees for 12 minutes |
cook: 12 minutes |
lemon curd |
1 cup sugar |
1/2 cup fresh lemon juice |
pinch of salt |
2 1/2 tbsp. cornstarch |
3 egg yolks |
pastry cream |
1/2 cup sugar |
2 1/2 tbsp. cornstarch |
1 cup heavy cream |
1 cup half-and-half |
2 egg yolks |
1/2 tsp. vanilla extract |
pinch salt |
sponge cake |
9 eggs, separated |
1 cup plus 2 tbsp. sugar |
2 tsp. vanilla extract |
juice and zest of 3 lemons |
2 1/4 cups cake flour (not self-rising) |
1 tsp. baking powder |
assemble |
1 cup heavy cream |
1/3 cup confectioners' sugar |
Directions:
1. 1. Lemon Curd:
2. In a medium size saucepan, bring sugar, lemon juice, salt and 1/2 c. water to a boil. In a medium size bowl, whisk together cornstarch, egg yolks and 1/3 c. water. Quickly whisk egg yolk mixture into saucepan. Cook until thickened and clear yellow, about 1-2 minutes. Transfer to a bowl, cover surface with plastic and refrigerate.
3. 2. Pastry Cream:
4. In a second medium size saucepan, whisk together the sugar and cornstarch. Slowly whisk in cream, half-and-half, egg yolks, vanilla and salt. Cook over medium to medium-high heat, stirring constantly, until consistency of sour cream, about 10 minutes. Transfer to a clean bowl, cover surface with plasatic and refrigerate.
5. 3. Sponge Cake:
6. Heat oven to 350 degrees. Coat three 12x7x1-inch foil baking pans with non-stick cooking spray. Beat egg whites in a large bowl until stiff peaks are formed. Set aside. In a second large bowl, beat egg yolks, sugar, and vanilla until light colored, about 2 minutes. Stir in lemon juice and zest, then fold in flour and baking powder. Fold in egg whites. Divide batter among the prepared pans, a scant 3 cups per pan. Spread batter so that it is level. Bake at 350 degrees for 12 minutes. Immediately invert layers onto racks; remove pans. Cool completely.
7. 4. Assemble:
8. Whip heavy cream and confectioners' sugar together to stiff peaks. Fold into cooled pastry cream. Place one cake layer on serving platter. Top with half of the lemon curd (about 1 cup), spreading almost to edges of cake. Spread on a generous cup of pastry cream. Repeat with anbother cake layer, the remaining lemon curd and another generous cup of pastry cream. Spread top of cake with remaining pastry cream. Run a cake comb through the top, or simply swirl decoratively. Refrigerate before serving to firm slightly.
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