LEMON CURD CAKE

baranbakery.com

This lemon curd cake has four layers of vanilla sponge cake soaked in a lemon simple syrup and layered with chantilly cream and swirled homemade lemon curd.

Ingredients

sponge cake

eggs granulated sugar salted butter vanilla extract AP flour fine sea salt

SIMPLE SYRUP

granulated sugar lemon juice water

Ingredients

LEMON CURD

granulated sugar egg egg yolk lemon juice lemon zest unsalted butter fine sea salt

CHANTILLY CREAM

heavy cream powdered sugar vanilla bean paste fine sea salt

STEP 1: For the cake, beat egg whites and sugar until it holds stiff peaks. Add egg yolks, butter and vanilla and beat until combined.

STEP 2: Sift flour and salt over batter and mix until combined. Distribute batter between prepared pans and bake at 350F for 25 min.

STEP 3: Remove and allow to cool in pan for 15 min, then place onto a cooling rack. After completely cooled, slice each layer in half.

STEP 4: For simple syrup, combine sugar, lemon juice and water over heat. Bring a boil, then allow to simmer for 3 min and pour a jar to cool.

STEP 5: For lemon curd, combine sugar, eggs, lemon juice & zest, butter and salt over heat and whisk until thick, about 5 min.

STEP 6: While it’s still hot, press curd through a sieve into another bowl, cover it and allow to cool completely to room temp.

STEP 7: For cream, sift powdered sugar and salt into a stand mixer bowl. Pour heavy cream with vanilla and mix until it holds stiff peaks.

STEP 8: To assemble, slice cake layers in half to make 4 layers. Brush 1st layer with syrup, spread chantilly cream on top, and swirl on lemon curd.

STEP 9: Repeat with remaining layers. Brush final layer with syrup and add it to cake and place it with the sliced side face down.

STEP 10: Top with more cream and a swirl of lemon curd and refrigerate. Store the cake covered in the refrigerator before serving.

Click the link below for the full recipe!

baranbakery.com