LEMON CAKE WITH LEMON BAVARIAN CREAM

LEMON CAKE WITH LEMON BAVARIAN CREAM

This Lemon Cake with Lemon Bavarian Cream is made with a moist lemon cake, alternating layers of lemon bavarian cream and lemon curd filling and lemon buttercream!

INSTRUCTIONS

TO MAKE THE LEMON CURD:

  1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 170-180 degrees, or coats the back of a spoon.
  2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold and firm.

TO MAKE THE BAVARIAN CREAM:

  1. In a small bowl, sprinkle the gelatin onto the lemon juice and set aside.
  2. In a medium bowl, whisk the egg yolks together and set aside.
  3. Add 3/4 cup of the the heavy whipping cream, sugar, vanilla extract, lemon zest to a large saucepan and heat over medium heat until warm.
  4. Remove the cream mixture from heat and slowly pour the hot cream into the eggs to temper them.
  5. Add the egg and cream mixture back into the saucepan and return to the heat. Continue cooking over medium heat until the mixture is thick enough to coat the back of a spoon, or reaches about 160°F. It should happen fairly quickly.
  6. Add the gelatin mixture to the hot cream and stir until smooth.
  7. Pour the custard into another bowl and set that bowl inside another bowl over ice. Allow to cool to room temperature.
  8.  While the custard cools, add the remaining cup of heavy whipping cream and powdered sugar to a large mixer bowl and whisk on high speed until stiff peaks form.
  9. When the custard is ready, gently fold the whipped cream into the custard. Be sure it’s at least room temperature, so the whipped cream doesn’t wilt/melt.

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