Lemon-Lattice White Chocolate Cake
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
40
Spice
48
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cup
Lemon Juice (fresh)2 tbsps
Cornstarch2 cups
Sugar4 large
Egg (separated)6 large
Egg Yolk2 tbsps
Lemon Peel (grated)1 cup
Whipping Cream1 tsp
Vanilla Extract2.75 cups
All-Purpose Flour (sifted)1 tsp
Baking Powder3 tsp
SaltDirections:
1
Transfer to medium bowl
2
For lemon curd: Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves
3
Whisk in remaining ingredients
4
Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes
5
Place plastic wrap directly on surface of curd to prevent skin from forming
6
Refrigerate until chilled, about 6 hours
7
(Can be prepared days ahead
8
) Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves
9
Whisk in remaining ingredients
10
Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes
11
Transfer to medium bowl
12
Place plastic wrap directly on surface of curd to prevent skin from forming
13
Refrigerate until chilled, about 6 hours
14
(Can be prepared days ahead
15
) For frosting: Combine 1/2 cup cream and chocolate in heavy small saucepan
16
Stir over low heat until chocolate melts and mixture is smooth
17
Transfer to large bowl
18
Whisk in remaining 1 3/4 cups cream and vanilla
19
Refrigerate until well chilled, about 6 hours
20
(Can be prepared up to 1 day ahead
21
) Combine 1/2 cup cream and chocolate in heavy small saucepan
22
Stir over low heat until chocolate melts and mixture is smooth
23
Transfer to large bowl
24
Whisk in remaining 1 3/4 cups cream and vanilla
25
Refrigerate until well chilled, about 6 hours
26
(Can be prepared up to 1 day ahead
27
) For cake: Position rack in center of oven and preheat to 350°F
28
Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides
29
Line bottoms with waxed paper
30
Butter paper
31
Dust pans with flour; tap out excess
32
Sift flour, baking powder and salt together into medium bowl
33
Repeat sifting
34
Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth
35
Mix in remaining 1/2 cup cream, milk and vanilla
36
Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy
37
Beat in yolks
38
Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients
39
Using electric mix fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks
40
Gradually beat in remaining 1 cup sugar
41
Continue beating until stiff but not dry
42
Fold whites into cake batter in 2 additions
43
Divide batter among prepared cake pans
44
Bake until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 minutes
45
Cool cakes in pans on racks 10 minutes
46
Turn cakes out onto racks, peel off waxed paper and cool completely
47
(Can be prepared 4 hours ahead
48
Cover and let stand at room temperature
49
Using electric mixer, beat frosting in another large bowl until stiff peaks form
50
Place 1 cake layer on platter
51
Spread 2/3 cup lemon curd evenly atop cake layer
52
Spread 3/4 cup frosting atop curd
53
Top with second cake layer
54
Spread cake with 2/3 cup curd, then with 3/4 cup frosting
55
Top with third cake layer
56
Frost top and sides of entire cake evenly with 3 cups frosting
57
Position rack in center of oven and preheat to 350°F
58
Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides
59
Line bottoms with waxed paper
60
Butter paper
61
Dust pans with flour; tap out excess
62
Sift flour, baking powder and salt together into medium bowl
63
Repeat sifting
64
Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth
65
Mix in remaining 1/2 cup cream, milk and vanilla
66
Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy
67
Beat in yolks
68
Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients
69
Using electric mix fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks
70
Gradually beat in remaining 1 cup sugar
71
Continue beating until stiff but not dry
72
Fold whites into cake batter in 2 additions
73
Divide batter among prepared cake pans
74
Bake until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 minutes
75
Cool cakes in pans on racks 10 minutes
76
Turn cakes out onto racks, peel off waxed paper and cool completely
77
(Can be prepared 4 hours ahead
78
Cover and let stand at room temperature
79
Using electric mixer, beat frosting in another large bowl until stiff peaks form
80
Place 1 cake layer on platter
81
Spread 2/3 cup lemon curd evenly atop cake layer
82
Spread 3/4 cup frosting atop curd
83
Top with second cake layer
84
Spread cake with 2/3 cup curd, then with 3/4 cup frosting
85
Top with third cake layer
86
Frost top and sides of entire cake evenly with 3 cups frosting
87
Place remaining lemon curd in pastry bag fitted with no
88
2 star tip
89
Pipe circle of curd around top of cake, 1/2 inch from edge
90
Pipe evenly spaced diagonal lines inside circle, creating lattice pattern
91
(Reserve remaining curd for another use
92
) Spoon remaining frosting into clean pastry bag fitted with no
93
2 star tip
94
Pipe ruffled border around top and bottom edges of cake
95
(Can be prepared up to 6 hours ahead
96
Refrigerate
97
) Let stand at room temperature 30 minutes before serving
98
Place remaining lemon curd in pastry bag fitted with no
99
2 star tip
100
Pipe circle of curd around top of cake, 1/2 inch from edge
101
Pipe evenly spaced diagonal lines inside circle, creating lattice pattern
102
(Reserve remaining curd for another use
103
) Spoon remaining frosting into clean pastry bag fitted with no
104
2 star tip
105
Pipe ruffled border around top and bottom edges of cake
106
(Can be prepared up to 6 hours ahead
107
Refrigerate
108
) Let stand at room temperature 30 minutes before serving