Sunday, June 24, 2012

We Made A Cake

We got invited to a dinner group thing and we made a yummy cake to go along with it! So we made
 a white almond cake with lemon custard filling and candied lemons on top.

Andrew made his custard-

6 egg yolks
  • 2 cup white sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/3 cup lemon juice
  • 2 tablespoons butter

  • In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled
  • I made the cake using 2 box cakes *it's just easier* and let them cool in the freezer for a few hours/overnight. 
    Then I candied some lemons- using 3/4 cup water and 3/4 cup of sugar. I boiled the sugar water first and added 2 thinly sliced lemons and boiled those until they were translucent about 7 mins or so. I let them cool on this rack for a few hours. They tasted exactly like really lemony gummy bears. There was also a little left over syrup infused with lemon so we saved it in a little jar for some other use. 
    I made butter cream almond frosting using our bodacious kitchen-aid (of course we brought it!) using 2 cups of sweet cream unsalted butter 1 tsp or so of almond extract and 3 cups of powdered sugar and a pinch of salt, then proceeded to whip it to death. 
    After layering the cakes with the custard in the middle and frosting the whole thing, decorating the cake was anything but utterly pleasant! The lemons on the cake add a lovely appeal and challenge to those willing to try and eat the sour sweets. 






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