Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Lemon Layer Cake

I think I like trying out new desserts while I experiment with this new lifestyle/diet. If you love lemon, this cake is for you!




Filling
  • 3/4 c lemon juice
  • 3/4 t unflavored gelatin
  • 1 c sugar
  • 3 eggs + 4 egg yolks
  • 6 T cold butter
  • 1/8 t salt

Cake

  • 1 c milk
  • 8 T melted butter
  • 5 egg whites (save the yolks!)
  • 2 t vanilla
  • 2 c flour with xantham gum included
  • 1 c sugar
  • 1 T baking powder
  • 1 t salt
Icing
  • 2 egg whites
  • 3/4 c sugar
  • 1/4 c water
  • 1 T lemon juice
  • 1 T corn syrup
To make the filling
  1. Measure 1 T lemon juice into a small bowl and sprinkle the gelatin over the lemon juice. Let it sit for 5 minutes.
  2. In a medium saucepan heat the rest of the lemon juice, the sugar, and salt until the sugar has dissolved and the mixture is hot but not yet boiling.
  3. In a separate bowl whisk eggs and yolk together. Then slowly add the lemon and sugar mixture in.
  4. Return the mixture to the saucepan and heat, stirring continuously until thickened and temperature reaches 170 degrees, about 5 minutes.
  5. Remove from heat and stir in the gelatin mixture. 
  6. Once the gelatin is dissolved, stir in the cold butter.
  7. Strain the mixture through a fine mesh strainer, should yield about 2 cups.
  8. Cover with plastic wrap (press plastic directly onto mixture) and refrigerate until firm, about 4 hours.
Cake:
  1. Preheat oven to 350.
  2. Grease two 9 inch round cake pan and set aside.
  3. Whisk milk, butter, egg whites, and vanilla in a bowl.
  4. In a stand mixer with paddle mix flour, sugar, baking powder, baking soda, and salt.
  5. Add all but 1/2 c milk mixture.
  6. Beat the mixture until pale and fluffy, scrape sides of bowl as needed.
  7. Add the remaining 1/2 cup of milk mixture and mix well.
  8. Pour evenly into prepared pans.
  9. Bake until cakes are light golden, 30-35 minutes.
  10. Remove from pans and let cakes cool completely on a wire rack.
  11. When cooled, cut each cake into 2 thin, even halves using a long serrated knife.
  12. Place 1 cake layer on your cake stand and spread 2/3 c filling leaving 1/2 inch border around the edges.
  13. Repeat layering cake and filling.
Icing:
  1. Combine all ingredients in mixing bowl.
  2. Set bowl over saucepan with 1 in of barely simmering water, don't let the bottom of the bowl touch the water.
  3. Whisk constantly until temperature reaches 160, about 5-10 minutes,
  4. Remove bowl from heat and using stand mixer with whisk, whip on medium until soft peaks from, about 5 minutes.
  5. Increase speed and continue to whip until glossy stiff peaks form and the mixture has completely cooled.
  6. Frost the cake using the back of a spoon to create billowy swirls.

Crepes crepes everywhere!

For a few weeks now I've been wanting to try my hand at crepe making and since we FINALLY got around to grocery shopping where I could buy my favorite crepe filling (strawberries!) I figured I would give it a shot!

It was surprisingly easier than I was expecting and they were delicious! This is the recipe I used:
1 c flour
1 T sugar
1/4 tsp salt
1 1/3 c milk
1 T vanilla
3 eggs
3 T melted butter
Can someone please explain to me why this counter to the right doesn't just extend all the way to the wall? It makes no sense and is super inconvenient as this is ALL the counter space we have!

So simple and I didn't have any issues with them sticking or falling apart or anything! For the filling I mixed half a container of cool whip with 1 strawberry yogurt cup and then mixed in half a container of cottage cheese. I cut up fresh strawberries and then topped with powdered sugar and more cool whip! Easy!
They were SO delicious and simple that I will probably be making them again soon!