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Ingredientes
- 8 Tbsp. unsalted butter room temperature
- 3/4 c. all-purpose flour plus
- 3 Tbsp. all-purpose flour
- 1/2 c. granulated sugar plus
- 2 Tbsp. granulated sugar
- 1 x split vanilla bean seeds removed Grated zest from 1/2 lemon
- 3 lrg Large eggs room temperature
- 3/4 c. baking pwdr
- 1/4 tsp salt
- 3 Tbsp. confectioners' sugar
- 1/2 c. Lemon Curd
- 9 sprg mint for garnish
- 3 lrg egg yolks strained Grated zest of 1/2 lemon
- 1/4 c. fresh lemon juice
- 6 Tbsp. sugar
- 4 Tbsp. unsalted butter cut up
- 1/4 c. lowfat milk
- 2 dsh liquid paste color - (to 3 drops)
- 3 c. sifted confectioners' sugar
- 1 1/4 c. unsalted butter
Direcciones
- Heat the oven to 250 degrees. Generously butter an egg-cake pan, and dust with flour; tap out any excess flour. Set pan aside.
- In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and granulated sugar. Beat on medium till light and fluffy, about 2 min. Add in the seeds from the vanilla bean and the lemon zest; beat to combine. Add in the Large eggs, one at a time, mixing well after each addition and scraping sides of bowl. Sift together the flour, baking pwdr, and salt. Add in to butter mix. Beat till just combined.
- Spoon batter into each of nine wells, filling about half full. Bake the egg cakes for 10 min. Increase the oven temperature to 350 degrees, and bake till the cakes are golden brown, 10 to 12 min more. Transfer egg-cake pan to a wire rack, and let cold slightly.
- Invert pan, and remove cakes. Using a serrated knife, trim the cakes to resemble Large eggs sliced in half. Using a melon baller, scoop out a 1-inch-diameter hole in each cake. Set a wire rack over a baking sheet. Place the cakes flat-side down on the wire rack. Working quickly, pour the colored butter glaze over each cake, completely coating the outside. After about 1 minute, gently lift the cakes with a wooden skewer so which they do not stick to the wire rack. Let the glaze set completely, about 1 hour.
- Turn the glazed cakes over, and trim away any excess glaze with a paring knife so glaze is flush with the flat side of cake. Wash and dry the wire rack. Place cakes glazed-side down on the wire rack; generously dust flat side with confectioners' sugar. Fit a pastry bag with a #11 pastry tip, and fill the bag with lemon curd. Fill each hole with lemon curd till the "yolk" appears slightly rounded. On each dessert plate, place a decorated cake. Garnish each serving with a mint sprig.
- LEMON CURD: Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook till mix is thick sufficient to coat back of wooden spoon, 5 to 7 min. Remove saucepan from heat. Add in the butter, one piece at a time, stirring with the wooden spoon till consistency is smooth. Transfer mix to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cold; chill till hard and chilled, 1 hour. Store refrigerated in an airtight container up to 2 days.
- COLORED BUTTER GLAZE: Place the lowfat milk in a small bowl, and stir in the liquid paste color; set aside. Place the confectioners' sugar in a medium bowl, and set aside. In a small saucepan, heat butter over medium heat. Remove from heat, and immediately pour butter into the bowl with the sugar. Add in half of the lowfat milk, and whisk till smooth. Add in the remaining lowfat milk as needed to make a mix which is just thin sufficient so which it runs down the sides of the cakes.
- Makes 9 individual cakes.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 9 servings | |
| Calories 553 | |
| Calories from Fat 390 | 71% |
| Total Fat 44.28g | 55% |
| Saturated Fat 27.04g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 248mg | 83% |
| Sodium 5134mg | 214% |
| Potassium 84mg | 2% |
| Total Carbs 36.38g | 10% |
| Dietary Fiber 0.5g | 2% |
| Sugars 25.64g | 17% |
| Protein 5.07g | 8% |
