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Shalini Digvijay
A perfect ending to a perfect dinner or a perfect birthday cake without too much sweetness and absolutely fresh flavours
Mix the vinegar and milk and set aside to make buttermilk.
Preheat oven to 180 degrees centigrade and grease and line two 6 inch cake tins or one 9 inch cake tin
Sift the flour baking powder and salt and set aside
In a large bowl place the eggs and sugar and with a electric Blender keep whisking the eggs until they triple in volume and the sugar dissolves. This will take about 5 to 7 minutes
Pour in the oil and Beat that into the egg and sugar mix
Mix in the vanilla essence
On the lowest speed beat in one third of the sifted Maida
Mix in half the milk and vinegar mixture or buttermilk
Now mix in one third of maida again followed by remaining buttermilk
Add in the last of the Maida and pour into cake tins.
Place the tens in the centre of the oven and bake for 35 to 40 minutes or until a skewer inserted comes out clean
Remove from oven and cool on wire rack.
Wrap the cakes in cling film and chill until you are ready to use them
This is your basic vanilla cake. If you want to you can also add lemon zest instead of the vanilla
While the cakes are baking make the lemon curd.
In a large steel or glass bowl place the lemon juice sugar and eggs and place this bowl over sauce pan of simmering water
Keep on constantly whisking the mixture until it is creamy and looks like mayonnaise and there is no raw egg smell coming from the curd and the sugar is also dissolved in
Remove the ball from the sauce pan and whisk in the lemon zest
Now which in spoon full of the softened butter until all the button is used up in The Lemon curd.
If you want to add a little vanilla essence
Train the lemon curd through a clean trainer if you do not want the lemon zest and squeeze out as much curd as you can from whatever is left in the strainer
Store in a glass bottle in the fridge and use over this cake or in a lemon tart or any other desert.
To make the butter cream please the soft butter in a large bowl and gradually beat in 80% of the sugar.
Slowly mix in the lemon juice, thyme and the Vodka if you are using it. If you are not using vodka replace with a lesser quantity of warm milk or cream that has been brought to room temperature.
Add in as much sugar as needed to make the buttercream stiff. You may need all 700 grams or you may even need a little more.
All depends upon the brand of butter you are using the lemon juice and the brand of sugar that you use.
To assemble the cake remove the cake from the fridge and split into two layers.
Spread spoon of butter cream on the serving plate and place one layer of the cake on the plate and press down so that the cake does not move.
Pour few spoon full of milk on the layer of cake read a thin layer of the buttercream icing and a thin layer of the lemon curd
Place the second layer of the cake on top of the lemon curd moisten the cake with some more milk or sugar syrup and Repeat with the butter cream and lemon curd
Place the last layer and cover with buttercream. Neatly cover the edges and try and get a smooth top.
Chill the cake until you are ready to serve. Just before service trade some more lemon curd on top of the cake and allow it to drip down the sides also decorate with some time twinks.
You can decorate the cake with mint leaves cut pieces of lemon and fresh flowers also
If you have added vodka to the buttercream make sure you inform your guests because alcohol and sugar is Deadly combination.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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