Margarita Cake Recipe

Directions:

1. Lime Curd:
2. Whisk together the eggs and yolks in a small bowl, and set aside.
3. Bring a small pot of water to a simmer. Combine the lime juice, sugar, and butter in a medium heat-proof bowl that fits over the pot without touching the water. Place the bowl over the water and stir occassionally until the butter is melted and the sugar is dissolved. Whisking constantly, slowly add the eggs in a steady stream to the lime mixture. Continue to whisk constantly and vigorously until the mixture is thickened and the whisk leaves tracks in the curd, 3 to 5 minutes.
4. Remove from the heat and add the lime zest. Place plastic wrap directly on the surface of the curd and refrigerate until cold, at least 1 hour, or up to 1 week.
5. Basic Cake:
6. To bake a 9-inch cake. Preheat oven to 350 degress and position a rack in the center of the oven. Grease and flour a 9-inch round cake pan.
7. Combine the flour and baking powder in a large bowl, and set aside.
8. Heat the milk and butter in a small saucepan over low heat. As soon as the butter is melted, remove pan from heat and add the vanilla. Set aside.
9. Using the whisk attacment of a stand mixer (or, if using a hand mixer, the regular beaters), whip the eggs, egg yolks, and sugar in the large mixer bowl on high speed for 3 minutes. The mixture will triple in volume and turn a very pale yellow. Reduce the speed to medium and continue whipping for 3 minutes (if using a hand mixer, keep the speed at high), The mixture will continue to increase in volume and thicken.
10. With the mixter on the lowest speed, slowly sprinkly 1/4 cup of the flour mixture over the eggs and mix until no trace of white remains. Repeat with the remaining flour mixture in 2 additions; reserve the empyt flour bowl. When the flour is fully incorporated, the batter will be thick and stiff; if you let it pour off the whisk into the bowl, it will fall back on itself lik a ribbon.
11. Pour half of the batter into the empty flour bowl. Pour the warm milk mixture into the batter and stir gently to combine. Slowly pour the milk/batter mixture back into the misting bowl, and using a rubber spatula, fold the mixtures quickly but gently until fully blended. You will see tiny air bubbles appear on the surface, work quickly to prevent too much air from escaping.
12. To bake the cake, pour the batter into the prepared pan and place on the center rack of the oven. Bake for 30-40 minutes, or until the edges pull back from the pan and a toothpick inserted in the center of the cake comes out clean. Set the cake on a rack to cool.
13. Buttercream Frosting:
14. Place the eggs yolks, milk, sugar in a small pot over medium heat. Cook, stirrin constantly, until the mixture is foamy and hot, about 2 minutes. Pass the mixture through a medium strainer to remove any lumps, then transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until the mixture is cool (when the bottom of the bowl is cool, the mixture inside should be cool, but you should stick your finger in to be sure-after turning the mixer off), about 6 minutes.
15. With the mixer on medium speed, slowly add the buter one piece at a time, mixing thoroughly after each addition. The buttercream will be smooth, shiny and fluffy.
16. Add the tequila and mix on high speed until fully combined.
17. Combine the simple syrup and Triple Sec in a small bowl.
18. Simple Syrup:
19. Place the sugar and water in a small saucepan and stir together. Bring the mixture to a boil, stirring often to prevent the sugar from separating to the bottom. Let the mixture boil for 3 minutes without stirring. Remove from the heat and cool before using.
20. Margarita Cake:
21. When the cake is cool, turn it out onto a rack. Use a pastry brush to lightly moisten the top layer with about 2 tbs of syrup. Set aside 1/2 cup of lime curd for garnish. Spread the remaining lime curd in a even layer on the cake, leaving a 1/8-inch border around the edge (the curd will spread when you put the second layer on top). Moisten the top the second cake layer with the remaining syrup. Place the layer upside down on top of the curd.
22. Frost the cake with the tequila buttercream. Top the cake with reserved lime curd, spreading it into a circle and leaving 1/4-inch border around the edge. Chill for at least 2 hours or up to 48 hours, before serving.