Tuesday, 2 August 2016

Lemon Curd Berry Cake


It’s been awhile since I last made fruit curds. The past weekend had been great for me so I decided to make some of my favourite lemon curd.  


Weather in Singapore has been rather erratic lately. Alternating between rainy days as well as (scorching) hot days. Sometimes I just pray that the rain wont bug me in the morning as downcast weather is totally not good for taking photos in the morning AT ALL. 

My last encounter with lemon curd was a lemon meringue cake in which the tangy taste of the curd blended in really well with the sweetness of the meringue. At least your first scoop of cake won’t be a cringe worthy experience due to the tartness of the lemon.   


This cake is a lemon cake baked with freshly grated lemon zest for added zing. It consists of 3 layers of cake with a layer of strawberry pie filling and 2 layers of lemon curd (One in the middle of the cake and the last layer was to flood the top of the cake. I frosted the cake with a little vanilla buttercream to hold the layers altogether. (Actually), it’s because I like a little white btw my layers. Haha 

So basically, its one layer of lemon cake at the bottom followed by a thin spread of vanilla buttercream followed by strawberry pie filling, then second layer of lemon cake followed by vanilla BC and a thin layer of lemon cake, then last layer of lemon cake followed by frosting the whole cake with vanilla buttercream. For the finishing touches, pipe a little buttercream around the circumference of the cake and flood the entire top of the cake with the remaining lemon curd. ( This recipe for lemon curd should be sufficient to coat 2 layers of 8” cake). Spread it on your favourite cake recipe or even on toast and you will be amazed at how delicious it tastes!  



Refreshing Lemon Curd ( Makes enough to spread on 2 layers of 8” cake). 

1/4 cup freshly squeezed lemon juice ( About 1 to 2 lemons)
2 tsp of grated lemon zest 
42g butter
4 egg yolks
1/3 cup castor sugar 

Steps

1) Heat a saucepan of water till simmering

2) Place a bowl on top of the saucepan to create a double boiler

3) Add the above ingredients to the bowl and stir with a whisk until mixture thickens

4) When mixture is able to coat the back of a spoon or if it looks thick enough  like curd, remove from heat and cool in fridge for 1-2 hours 

5) Spread on cake, toast , biscuits or pancakes. ( As you wish). 


Pin it and share the love :) #sherbakes 



1 comment:

  1. Does this cake have to remain refrigerated because of the lemon curd?
    Thank you Sherbakes

    ReplyDelete

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