Four Layer Cake With Lemon Curd Recipes

WHITE LAYER CAKE WITH LEMON CURD FILLING

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.
• Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.
• Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up.
• Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving plate, cut side up. Using a pastry bag fitted with a coupler, pipe frosting around the perimeter. This dam will prevent the lemon curd filling from seeping out. Fill cake with lemon curd. Place other cake layer on top, cut side down. Spread entire cake with frosting, swirling to cover.

LEMON LAYER CAKE WITH LEMON CURD AND MASCARPONE

Steps:

• For lemon curd:
• Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160°F, about 10 minutes. Remove bowl from over water. Add butter; whisk until melted. Transfer 1 cup curd to small bowl for spreading on cake layers. Reserve remaining curd for filling. Press plastic wrap directly onto surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep chilled.)
• For cake:
• Position rack in center of oven and preheat to 375°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease pans or parchment). Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes. Using clean dry beaters, beat whites in another large bowl until soft peaks form. Add remaining 7 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy. Fold half of whites into yolk mixture, then sift half of flour and 1/4 teaspoon salt over and gently fold in until incorporated. Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter.
• Divide batter between pans; smooth tops. Bake until tester inserted into center of cakes comes out clean, about 15 minutes. Cool in pans on racks.
• Run knife around edge of pans to loosen cakes. Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work surface if necessary to release cakes. Cut each cake horizontally in half (layers will be thin). Peel off parchment.
• For syrup:
• Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice.
• For filling and frosting:
• Beat whipping cream and sugar in large bowl until peaks form. Add mascarpone to lemon curd in medium bowl; whisk until blended. Fold whipped cream into lemon-mascarpone mixture.
• Place 1 cake layer, flat side up, on platter. Brush with 1/4 of syrup. Spread 1/4 cup lemon curd over, then 1 cup lemon-mascarpone filling. Top with second cake layer; brush with 1/4 of syrup and spread with 1/4 cup lemon curd and 1 cup lemon-mascarpone filling. Repeat with third cake layer, syrup, lemon curd, and filling. Top with fourth cake layer. Brush with remaining syrup, then spread remaining lemon curd over. Spoon 2 cups lemon-mascarpone filling into pastry bag fitted with 1/4-inch star tip (to be used for rosettes). Spread remaining lemon-mascarpone filling as a frosting over sides of cake. Pipe small rosettes of frosting over top of cake, covering completely. Cover cake with cake dome; refrigerate at least 6 hours and up to 1 day.
• *Italian cream cheese available at Italian markets and many supermarkets.

FOUR LAYER LEMON CAKE

Steps:

• For the cake: Preheat oven to 350 degrees and grease 2 (9 inch) round baking pans. In a medium mixing bowl stir together flour, baking powder, and salt. Set aside.
• In a medium saucepan heat butter and milk over low heat just until mixture is hot and butter is melted. Remove from heat.
• Meanwhile, In a large mixing bowl with an electric mixer on medium speed beat eggs, sugar, and vanilla until lightened in color and thickened. On low speed gradually add flour mixture and beat until blended. Slowley add hot milk mixture and beat until combined.
• Divide batter evenly between baking pans. Bake until toothpick inseted into center comes out clean, about 40 minutes. Cool cakes in pans for 10 minutes then invert cakes onto cooling racks to cool completely.
• For the frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter and cream cheese until smooth. On low speed Gradually add powdered sugar. Add vanilla and lemon zest and beat until smooth.
• To assemble: Carefully split each cooled cake into half horizionally. Layer each cake layer with lemon curd. Frost the cake with the frosting. Keep cake in the fridge.

LEMON LAYER CAKE WITH LEMON CURD

Steps:

• Beat sugar and butter for curd in a bowl with an electric mixer until light and fluffy. Beat in eggs and yolks slowly until well combined. Beat for 1 minute more; stir in lemon juice. The mixture will look curdled; do not panic.
• Pour mixture into a saucepan and cook over low heat until it becomes smooth, about 5 minutes. Increase heat to medium and cook, stirring constantly without letting it boil, until it thickens enough to leave a path on the back of a spoon when you drag a finger through it and reaches 170 degrees F (77 degrees C), about 5 minutes. Remove from heat and stir in lemon zest.
• Let cool to room temperature, 20 to 30 minutes. Press plastic wrap on the surface to prevent a skin from forming and chill in the refrigerator.
• While filling cools, place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour two 8- or 9-inch round cake pans.
• Sift cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup sugar and lemon zest together in a food processor until well combined.
• Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 1/2 minutes. Add remaining sugar and beat until smooth, about 1 1/2 minutes. Beat in 1/4 of the milk until just blended. Add flour mixture alternately with remaining milk on low speed in 3 batches, scraping the bowl with a rubber spatula as needed; beat until just blended.
• Beat egg whites in another bowl on medium speed just until foamy. Add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Add 1/4 of the egg whites to the cake batter and gently fold in. Continue to gently fold in egg whites, being careful not to deflate the mixture. Divide batter between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Flip right side-up and let cool on a wire rack, 30 minutes to 1 hour.
• Cut cooled layers in half and layer with curd.
• Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.

FOUR-LAYER CAKE WITH LEMON CURD

Steps:

• For lemon curd:
• Combine all ingredients in heavy medium nonaluminum saucepan. Whisk over medium heat until mixture thickens and candy thermometer registers 170°F, about 8 minutes (do not boil). Pour into bowl and cool.
• For cake:
• Position rack in center of oven and preheat to 375°F. Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, cream of tartar, baking soda and salt into medium bowl. Beat sugar and butter in large bowl until fluffy. Add egg whites in 4 additions, beating well after each addition. Beat in vanilla. Beat dry ingredients into butter mixture alternately with milk, beginning and ending with dry ingredients.
• Divide batter among prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 20 minutes. Transfer pans to racks and cool 5 minutes. Turn cakes out onto racks; cool completely. Layers will be thin. (Lemon curd and cakes can be made 1 day ahead. Cover and chill curd. Wrap cake layers separately and store at room temperature.)
• Place 1 cake layer on platter. Spread 6 tablespoons lemon curd over. Top with second cake layer. Spread 6 tablespoons curd over. Top with third layer. Spread 6 tablespoons curd over. Top with remaining layer. (Can be made 6 hours ahead. Cover cake and remaining curd separately; chill. Bring cake to room temperature before continuing.) Whisk remaining curd in saucepan over low heat until heated through and slightly thinner. Pour atop cake, spreading evenly and allowing some to run down sides. Garnish with mint.

LAYERED LEMON CAKE WITH LEMON CURD

Steps:

• For cake:
• Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper. Butter parchment.
• Beat butter and sugar in medium bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in lemon peel. Beat in flour alternately with lemon juice in 2 additions each. Divide batter between prepared pans. Bake until cakes begin to pull away from sides from pan and tester inserted in center of cake comes out clean, about 28 minutes. Cool cakes in pans on racks 2 minutes. Turn cakes in pans on racks 2 minutes. Turn cakes out onto racks and cool completely. Peel off parchment.
• For lemon curd:
• Whisk eggs and sugar in top of double boiler to blend. Add lemon juice, butter and lemon peel. Set pan over simmering water (do not allow bottom of pan to touch water). Whisk until mixture thickens to pudding consistency and thermometer inserted into mixture registers 165°F., about 4 minutes. Remove from over water; cool. Press plastic wrap directly onto surface of curd; chill until cold. (Cake and lemon curd can be made 1 day ahead. Cover cake and store at room temperature. Keep lemon curd chilled.)
• Place 1 cake layer on platter. Spread lemon curd evenly over. Top with second cake layer. Place decorative stencil or doily atop cake. Sprinkle heavily with powdered sugar. Carefully remove stencil. Serve cake with whipped cream, if desired.