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Ingredientes
- 1 c. room temperature unsalted butter plus more
- 3 c. sifted all-purpose flour plus more
- 1 Tbsp. baking pwdr
- 1 tsp baking soda
- 1/2 tsp salt
- 2 c. sugar
- 4 lrg Large eggs
- 1 1/4 c. buttermilk
- 1 1/2 tsp pure vanilla extract Zest of 2 lemons
- 4 lrg egg yolks
- 2 lrg whole Large eggs
- 3/4 c. sugar
- 1/2 c. freshly-squeezed lemon juice
- 4 Tbsp. unsalted butter in small pcs Zest of 2 lemons
- 6 lrg egg whites
- 1 1/2 c. sugar
- 1 tsp pure vanilla extract
Direcciones
- Make the Lemon Curd Filling: In a small, heavy-bottomed saucepan, whisk together the egg yolks and whole Large eggs. Add in sugar and lemon juice. Set over low heat, and cook, stirring constantly, till mix coats the back of a wooden spoon, 8 to 10 min. Remove pan from heat, and stir to cold slightly. Strain curd through a sieve set over a small bowl. Add in the butter, a piece at time, stirring till smooth after each addition. Stir in the lemon zest, and let cold completely. (Makes 1 1/2 c.)
- Heat oven to 350 degrees. Butter two round 8- by 2-inch cake pans. Line the bottoms with parchment paper. Dust bottoms and sides of pans with flour, making sure to coat pans proportionately. Tap to remove any excess. Sift together flour, baking pwdr, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter till light and fluffy. Gradually add in sugar, and beat till light and fluffy, 3 to 4 min. Add in Large eggs, one at a time, beating after each addition till batter is no longer slick, about 5 min; scrape down sides.
- Reduce mixer speed to low. Slowly add in sifted flour mix, alternating with the buttermilk a little at a time, starting and ending with flour. Beat in vanilla and lemon zest.
- Divide batter proportionately between the prepared pans. Bake till a cake tester inserted into the center comes out clean, about 55 min. Transfer pans to a wire rack to cold for 15 min. Remove cakes from pans, and return to wire rack to cold completely, about 1 hour.
- To assemble, turn cakes upside-down onto cardboard cake rounds and remove parchment paper. Using a serrated knife, slice each cake in half horizontally. You will have four layers.
- Spread 1/3 of the lemon curd filling over the bottom layer. Top with second cake layer, and spread with 1/3 more of the filling. Remove the cake round from second cake. Top with third cake layer. Spread with the remaining filling. Top with fourth cake layer. Refrigerateassembled cake till set, at least 1 hour, or possibly overnight.
- Make the Swiss Meringue: Combine the egg whites, sugar, and vanilla in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly till the sugar has dissolved and whites are warm to the touch, 5 to 7 min. Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, till stiff, glossy peaks form, about 10 min. Use immediately. (Makes sufficient for one 8-inch cake)
- Heat oven to 400 degrees. Using an offset spatula, spread the Swiss Meringue all over the cake, making decorative swirls. Place cake, still on cake round, on a Silpat (French nonstick baking mat) lined baking sheet. Transfer to oven. Bake, watching carefully, till meringue has browned around edges and begins to brown elsewhere, 3 to 5 min.
- Transfer cake, on round, to a serving plate. When slicing cake, run a knife under warm water, then wipe dry, and cut. Repeat with warm water between slices.
- This recipe yields one 8-inch round layer cake.
- Yield: 1 eight-inch cake
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