White Cake with Lemon Curd and Frosting by Cynthia Barcomi

Name: White Cake with Lemon Curd and Frosting by Cynthia Barcomi
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 4 Egg yolk (Gr. M); 225 g Sugar; 185 ml Lemon juice; 120 g cold butter, diced; 7-10 Tbsp 1 1⁄2 tablespoon lemon peel; 7-10 Tbsp Salt; 7-10 Tbsp some + 180 g soft butter; 7-10 Tbsp some + 280 g flour; 120 g Cornstarch; 4 TSP Baking Powder; 300 g Sugar; 7-10 Tbsp Salt; 175 ml + 60 ml milk; 3 Eggs (Gr. M); 1 TEASPOON Bourbon vanilla sugar; 2 Protein (Gr. M); 300 g Sugar; 7-10 Tbsp 1 1⁄2 Tsp maple syrup

AUTHOR
Benton Mccarty

DIFFICULTY
not easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

4 Egg yolk (Gr. M)
225 g Sugar
185 ml Lemon juice
120 g cold butter, diced
7-10 Tbsp 1 1⁄2 tablespoon lemon peel
7-10 Tbsp Salt
7-10 Tbsp some + 180 g soft butter
7-10 Tbsp some + 280 g flour
120 g Cornstarch
4 TSP Baking Powder
300 g Sugar
7-10 Tbsp Salt
175 ml + 60 ml milk
3 Eggs (Gr. M)
1 TEASPOON Bourbon vanilla sugar
2 Protein (Gr. M)
300 g Sugar
7-10 Tbsp 1 1⁄2 Tsp maple syrup

Directions

1
For the Lemon Curd, beat the egg yolks and 225 g sugar in a large mixing bowl for several minutes until the mixture thickens and pales. Add the lemon juice and pour the mixture into a heavy stainless steel pot with a thick bottom.
2
Heat the mixture at low heat, stirring constantly with a wooden spoon until it thickens. Do not boil, or the mixture will curdle! Beat in 120 g of butter with a whisk. Stir in lemon zest and 1 pinch of salt.
3
Heat the mixture until it has pudding consistency. Remove from the heat and pour into a glass with screw cap.
4
For the vanilla bases, grease 2 cake tins (24 cm Ø) and dust with flour. Preheat the oven (electric cooker: 180 °C/circulating air: 155 °C/gas: level 2). Mix flour, starch, baking powder, sugar and 3⁄4 TL salt in a bowl.
5
Cut butter into the flour mixture. Grind with your fingertips to produce small crumbs. Add 175 ml milk with the whisks of the mixer and stir for about 2 minutes. Whisk eggs with 60 ml milk and vanilla sugar.
6
Stir in three portions of 15 seconds each.
7
Pour the dough evenly into the moulds. Bake in a hot oven for approx. 25 minutes (chopstick test). Let it cool down for about 10 minutes, remove from the mould and let it cool down.
8
For the Frosting mix egg white, sugar, 85 ml water and maple syrup in a water bath over lightly boiling water. Then whisk with the whisk of the mixer for about 7 minutes. Remove from the water bath and continue beating for a few more minutes until the mixture has cooled down.
9
Spread a floor with Lemon Curd. Place a second floor on top. Spread the cake generously with the Frosting and enjoy.