Lemon-Ginger Cake With Pistachios
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
7 large
Egg4 large
Egg Yolk1 cup
Lemon Juice (fresh)3 tbsps
Sugar2.5 tbsps
Lemon Peel (packed finely grated)4 cups
All-Purpose Flour5 tsps
Ground Ginger1 tbsp
Baking Powder1.5 tsps
Fine Sea Salt1.333333 cups
Whole Milk4 large
Egg White (room temperature)1 cup
Water2 tsps
Unflavored GelatinDirections:
1
For lemon curd: Whisk eggs and yolks in large bowl
2
Combine lemon juice, butter, and sugar in medium metal bowl
3
Set over saucepan of simmering water; stir until sugar dissolves
4
Gradually whisk hot lemon mixture into egg mixture
5
Return mixture to bowl set over water; whisk constantly until mixture thickens and instant-read thermometer registers 180°F, about 5 minutes
6
Pour curd through fine strainer set over bowl; stir in lemon peel
7
Place plastic wrap directly on surface of curd
8
Refrigerate until cold, at least 8 hours or overnight
9
(Can be made 2 days ahead
10
Keep refrigerated
11
) Whisk eggs and yolks in large bowl
12
Combine lemon juice, butter, and sugar in medium metal bowl
13
Set over saucepan of simmering water; stir until sugar dissolves
14
Gradually whisk hot lemon mixture into egg mixture
15
Return mixture to bowl set over water; whisk constantly until mixture thickens and instant-read thermometer registers 180°F, about 5 minutes
16
Pour curd through fine strainer set over bowl; stir in lemon peel
17
Place plastic wrap directly on surface of curd
18
Refrigerate until cold, at least 8 hours or overnight
19
(Can be made 2 days ahead
20
Keep refrigerated
21
) For cake: Position rack in center of oven and preheat to 325°F
22
Lightly butter two 9-inch-diameter cake pans with 2-inch-high sides
23
Line bottom of pans with parchment rounds
24
Sift first five ingredients into large bowl of stand mixer fitted with whisk attachment
25
Add butter, milk, and lemon peel and beat on medium-high speed until thick batter forms, about 2 minutes
26
Add 4 egg whites; beat until smooth
27
Add remaining 4 egg whites; beat until well blended and smooth
28
Divide batter between prepared pans (about generous 4 1/2 cups for each); smooth tops with offset spatula
29
Bake cakes until golden and tester inserted into centers come out clean, about 45 minutes
30
Cool in pans on rack 10 minutes
31
Turn cakes out onto racks; remove parchment and cool completely
32
(Can be prepared 1 day ahead
33
Wrap in foil and store at room temperature
34
) Cut domed tops from both cakes, making each cake 1 1/4 to 1 1/3 inches high
35
Using long serrated knife, cut each cake horizontally in half
36
Place 3 cake layers on separate cardboard rounds or plates (reserve fourth cake layer for another use)
37
Spread 1/3 cup preserves over top of each of 3 cake layers
38
Transfer 1 cup curd to large bowl; reserve for mousse
39
Divide remaining curd among layers (generous 3/4 cup for each); spread evenly over preserves to edge of layers
40
Refrigerate layers separately while preparing mousse (do not stack cake layers)
41
Position rack in center of oven and preheat to 325°F
42
Lightly butter two 9-inch-diameter cake pans with 2-inch-high sides
43
Line bottom of pans with parchment rounds
44
Sift first five ingredients into large bowl of stand mixer fitted with whisk attachment
45
Add butter, milk, and lemon peel and beat on medium-high speed until thick batter forms, about 2 minutes
46
Add 4 egg whites; beat until smooth
47
Add remaining 4 egg whites; beat until well blended and smooth
48
Divide batter between prepared pans (about generous 4 1/2 cups for each); smooth tops with offset spatula
49
Bake cakes until golden and tester inserted into centers come out clean, about 45 minutes
50
Cool in pans on rack 10 minutes
51
Turn cakes out onto racks; remove parchment and cool completely
52
(Can be prepared 1 day ahead
53
Wrap in foil and store at room temperature
54
) Cut domed tops from both cakes, making each cake 1 1/4 to 1 1/3 inches high
55
Using long serrated knife, cut each cake horizontally in half
56
Place 3 cake layers on separate cardboard rounds or plates (reserve fourth cake layer for another use)
57
Spread 1/3 cup preserves over top of each of 3 cake layers
58
Transfer 1 cup curd to large bowl; reserve for mousse
59
Divide remaining curd among layers (generous 3/4 cup for each); spread evenly over preserves to edge of layers
60
Refrigerate layers separately while preparing mousse (do not stack cake layers)
61
For mousse: Pour 1/4 cup water into small saucepan; sprinkle gelatin over
62
Let stand until gelatin softens, about 15 minutes
63
Place saucepan over low heat, stirring until gelatin dissolves, about 2 minutes (mixture will be lukewarm)
64
Stir gelatin into reserved 1 cup lemon curd
65
Using electric mixer, beat egg whites and 3 tablespoons sugar in large bowl until stiff but not dry
66
Fold egg whites into curd mixture in 2 additions; set aside until mousse begins to set slightly, about 10 minutes
67
Spoon 1/3 of lemon mousse (scant 1 cup) atop each layer, then spread gently to edges using offset spatula
68
Chill layers until mousse firms up slightly, about 30 minutes
69
Pour 1/4 cup water into small saucepan; sprinkle gelatin over
70
Let stand until gelatin softens, about 15 minutes
71
Place saucepan over low heat, stirring until gelatin dissolves, about 2 minutes (mixture will be lukewarm)
72
Stir gelatin into reserved 1 cup lemon curd
73
Using electric mixer, beat egg whites and 3 tablespoons sugar in large bowl until stiff but not dry
74
Fold egg whites into curd mixture in 2 additions; set aside until mousse begins to set slightly, about 10 minutes
75
Spoon 1/3 of lemon mousse (scant 1 cup) atop each layer, then spread gently to edges using offset spatula
76
Chill layers until mousse firms up slightly, about 30 minutes
77
Place 1 cake layer on platter
78
Gently top with second, then third, being careful not to press down firmly
79
Refrigerate at least 2 hours
80
(Can be prepared 1 day ahead
81
Cover with cake dome and keep refrigerated
82
) Garnish top edge of cake with white chocolate curls
83
Sprinkle pistachios and crystallized ginger in center of cake
84
Place 1 cake layer on platter
85
Gently top with second, then third, being careful not to press down firmly
86
Refrigerate at least 2 hours
87
(Can be prepared 1 day ahead
88
Cover with cake dome and keep refrigerated
89
) Garnish top edge of cake with white chocolate curls
90
Sprinkle pistachios and crystallized ginger in center of cake