The Lemon Cream Filling
I intend to cut each cake in 2 parts and garnish them with a light lemon cream, a bit reminiscent of a Bavarian cream but more airy since there’s no gelatin in this recipe.
5 large eggs
1 and ¼ cups (2.5 sticks or 280 g) unsalted butter
1 and ¼ cups (310 ml) sugar
¾ cup (180 ml) freshly squeezed lemon juice
Zest of one lemon
3 cups (750 ml) whipping or heavy cream
6 tablespoons (90 ml) sugar
Melt butter in a saucepan with sugar, lemon juice and lemon zest on medium low heat until the sugar is dissolve and the mixture barely comes to a boil. Stir from time to time.
Whisk the eggs in a bowl. When the butter mixture is ready, pour it gradually in the eggs while stirring constantly. Put back the mixture in the saucepan and stir over medium-low heat until the curd thickens and just begins to bubble.
Prepare an ice bath. Strain the lemon curd in a clean bowl and put in the ice-bath. Allow to cool, stirring from time to time until the curd is cold to the touch. It took mine a bit more than an hour to cool. If it doesn’t cool enough, put it in the fridge for 2 hours.
I intend to cut each cake in 2 parts and garnish them with a light lemon cream, a bit reminiscent of a Bavarian cream but more airy since there’s no gelatin in this recipe.
5 large eggs
1 and ¼ cups (2.5 sticks or 280 g) unsalted butter
1 and ¼ cups (310 ml) sugar
¾ cup (180 ml) freshly squeezed lemon juice
Zest of one lemon
3 cups (750 ml) whipping or heavy cream
6 tablespoons (90 ml) sugar
Melt butter in a saucepan with sugar, lemon juice and lemon zest on medium low heat until the sugar is dissolve and the mixture barely comes to a boil. Stir from time to time.
Whisk the eggs in a bowl. When the butter mixture is ready, pour it gradually in the eggs while stirring constantly. Put back the mixture in the saucepan and stir over medium-low heat until the curd thickens and just begins to bubble.
Prepare an ice bath. Strain the lemon curd in a clean bowl and put in the ice-bath. Allow to cool, stirring from time to time until the curd is cold to the touch. It took mine a bit more than an hour to cool. If it doesn’t cool enough, put it in the fridge for 2 hours.
Whip cream with the 6 tablespoon sugar until firm picks form. Fold in the cold lemon curd. Wrap well and set aside until needed, a minimum of 4 hours and a maximum of 12 hours.
Next Step: Royal Icing Lace Decorations
4 comments:
oh my! you're making the wedding cake too...what a wonderful experience please don't overwork yourself.
Hi Kat,
I actually began the different steps last week. The work is spread out on 10 days. It's less concentrated work than it seems.
Yes, I love this experience. It's a great opportunity to tackle a challenge and add "spice" in my cooking life. :-))
Have a great week-end.
You really are enjoying..or rather had a great time.That's what festivities or weddings are all about.Sharing,caring and loving..:)
Isn't it Sailu?! I love as much the preparations and the party itself. It's a great feeling of good things to come and cheerfullness.
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