Yield: 6 Servings
|¾ cup||Fresh lemon juice|
|1 cup||Plus 2 tbsp sugar|
|6 larges||Egg yolks|
|½ cup||Plus 1 tbsp unsalted butter, cut into small pieces|
|2 tablespoons||Grated lemon peel|
|2¼ cup||Whipping cream|
|4½ ounce||Imported white chocolate, chopped|
|¾ teaspoon||Vanilla extract|
|2¾ cup||Sifted all purpose flour|
|1 teaspoon||Baking powder|
|4 ounces||Imported white chocolate, chopped|
|1 cup||Whipping cream|
|½ cup||Plus 2 tbsp milk|
|1 teaspoon||Vanilla extract|
|½ cup||Unsalted butter, room temperature|
|4 larges||Eggs, separated|
FROM: Derek Maddox (The Tally System - 912-328-6183 - (1:36) LEMON CURD
FOR LEMON CURD
Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves. Whisk in remaining ingredients. Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes. Transfer to medium bowl.
Place plastic wrap directly on face of curd to prevent skin from forming. Refrigerate until chilled, about 6 hours. (Can be prepared 2 days ahead.)
Combine ½ cup cream and chocolate in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Transfer to large bowl. Whisk in remaining 1-¾ cups cream and vanilla.
Refrigerate until well chilled, about 6 hours. (Can be prepared up to 1 day ahead.)
Position rack in center of oven and preheat to 350øF. Butter three 9-inch diameter cake pans with 1-½ inch high sides. Line bottoms with waxed paper. Butter paper. Dust pans with flour; tap out excess.
Sift flour, baking powder and salt together into medium bowl. Repeat sifting.
Stir chocolate and ½ cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. mix in remaining ½ cup cream, milk and vanilla.
Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy. Beat in yolks. Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients. Using electric mixer fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar. Continue beating until stiff but not dry. Fold whites into cake batter in 2 additions. Divide batter among prepared cake pans. Bake until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks, peel off waxed paper and cool completely. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.) Using electric mixer, beat frosting in another large bowl until stiff peaks form. Place 1 cake layer on platter. Spread ⅔ cup lemon curd evenly atop cake layer. Spread ¾ cup frosting atop curd. Top with second cake layer. Spread cake with ⅔ cup curd, then with ¾ cup frosting. Top with third cake layer. Frost top and sides of entire cake evenly with 3 cups frosting.
Place remaining lemon curd in pastry bag fitted with #2 star tip. Pipe circle of curd around top of cake, ½ inch from edge. Pipe evenly spaced diagonal lines inside circle, creating lattice pattern.
(Reserve remaining curd for another use.) Spoon remaining frosting into clean pastry bag fitted with #2 star tip. Pipe ruffled border around top and bottom edges of cake. (Can be prepared up to 6 hours ahead. Refrigerate.) Let stand 30 minutes at room temperature before serving.
SOURCE: Bon Apptit, February 1991 ** -=> this comes from the bottom of the files of Shelley Rodgers <=-