It was good.
Seriously good.

let then eat cake

let them eat cake

chocolate ganche, lemon cake, lemon curd

chocolate ganche, lemon cake, lemon curd

Went to church today.
I was really sleepy because I had spent the previous night worry about how the cake would turn out.
Coupled with tuition at 7 (yes, crazy, i know) in the morning, i was really tired.
Luckily i wasn’t disappointed. This is the FIRST cake that I’ve made that has turned out looking and tasting nice. I don’t normally eat/enjoy what i bake, not because it tastes bad or anything, but this Lemon Cake wtih Chocolate Ganche, I really loved 😀

Lemon Cake with Lemon Curd and Chocolate Ganche
makes one 7inch cake ( I divided the original recipe into 4. It was supposed to make a three layer 8inch cake)

Cake
50g cake flour, unsifted
25g all purpose flour, unsifted
1/2 tsp baking powder
1/3 cup sugar
2 tbsp salted butter, softened
1/2 tsp vanilla essence
3/4 tsp lemon essence
1 large egg white
1/4 cup full cream milk
25 ml cream (35%)

Lemon Curd
1/4 cup sugar
1/2 tsp lemon essence
1/4 cup fresh lemon juice
2 1/2 tbsp butter, slightly softened, cut into chunks
2 egg yolks

Chocolate Ganche
1/4 cup thickened cream
60g bittersweet chocolate

Preparation

For the cake:

  1. Generously grease and flour a 7inch cake pan
  2. Preheat oven to 180 C
  3. Sift flours and baking powder.
  4. Cream sugar and butter until lightened in colour and well blended. Beat in vanilla and lemon essences.
  5. Beat in egg white. Gradually beat in 25 ml milk and cream until evenly incorporated.
  6. Beat in remaining milk.
  7. Fold in flour mixture in two batches.
  8. Bake in the oven for 20-25 minutes or until toothpick inserted into center comes out with a few or no crumbs, and the cake springs back when gently pressed.
  9. Let cool completely before assembly

For the lemon curd

  1. Stir together lemon juice, sugar and lemon essence until well blended.
  2. Heat over low heat until very warm, but not hot.
  3. Add in butter, and whisk until fully melted. Add in egg yolks.
  4. Return to heat and while whisking constantly, cook until it has the consistency of pourable cream sauce.
  5. Remove from heat and let stand for 10 mins before using.
  6. If not using immediately, place cling wrap directly on the surface of the curd.

Chocolate Ganche

  1. Heat cream until boiling and immediately remove from heat.
  2. Add chocolate and stir constantly until smooth and shiny.
  3. Cool for 5 mins before using

Assembly

  1. Mark out a circle on the surface of the cake, 1 1/2 inch from edge.
  2. Cut out a shallow piece of cake, leaving it whole (this will be used to “cap” the curd)
  3. Place lemon curd in the shallow hole and top it with the cake layer.
  4. Spread chocolate ganche over the whole cake until completely covered.
  5. Refrigerate at least 1 hour.
  6. (optional) sift cocoa powder over the top.

THERE! My first recipe post. Phew, that was tiring. Enjoy!

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