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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Lemon curd separates the layers of this fine-crumbed,
very-special-occasion cake. Get started at least one day ahead: The
frosting base and lemon curd must chill overnight before using. For the
frosting, high-quality white chocolate (such as Lindt or Perugina) works
best.
For curd:
Whisk all ingredients in heavy medium saucepan to blend. Cook over
medium-low heat until curd thickens and candy thermometer registers 170F,
stirring constantly, about 7 minutes (do not boil). Pour curd into small
bowl. Press plastic wrap onto surface. Chill at least 1 day and up to 3
days.
For pistachio crunch:
Place large sheet of foil on work surface; butter foil. Combine sugar,
butter, and 1/4 cup water in heavy medium saucepan. Stir over medium-low
heat until sugar dissolves and butter melts, occasionally brushing down
sides of pan with wet pastry brush. Increase heat to medium-high and boil
until syrup is medium amber color, stirring constantly, about 12 minutes.
Remove from heat. Immediately add baking soda (mixture will foam up), then
nuts and stir to blend well. Spread nut mixture onto prepared foil,
separating nuts. Cool completely. Chop crunch into 1/4- to 1/3-inch pieces.
(Can be made 2 days ahead. Store airtight at room temperature.)
For frosting:
Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat.
Add chocolate and salt; stir until smooth. Transfer frosting base to bowl.
Cover; chill overnight.
For cake:
Preheat oven to 350F. Butter and flour three 9-inch-diameter cake pans
with 1 1/2-inch-high sides. Sift flour, baking powder, and salt into medium
bowl. Using electric mixer, beat butter in large bowl until fluffy.
Gradually add 1 3/4 cups sugar, beating until well blended. Beat in vanilla
and lemon peel. Beat in flour mixture alternately with milk in 3 additions
each. Using clean dry beaters, beat egg whites in another large bowl until
soft peaks form. Gradually add remaining 1/4 cup sugar, beating until
stiff but not dry. Fold whites into batter in 3 additions. Divide batter
among prepared pans.
Bake cakes until golden and tester inserted into center comes out clean,
about 30 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan
sides and turn cakes out onto racks. Turn cakes right side up and cool
completely. (Can be made 1 day ahead. Wrap in foil and store at room
temperature.)
Using serrated knife, cut off mounded tops of cake layers to level. Place 1
cake layer on platter, trimmed side up. Spread with half of lemon curd.
Top with second cake layer, trimmed side up. Spread with remaining lemon
curd. Top with third cake layer, trimmed side down.
Whisk remaining 1 3/4 cups chilled cream into frosting base to loosen.
Using electric mixer, beat until frosting holds stiff peaks. Spread
frosting over top and sides of cake. Chill until frosting is firm, at least
3 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled.)
Press crunch lightly into frosting on sides and top edge of cake. (Can be
prepared 1 hour ahead and refrigerated.)
Contributor: Bon Appetit April 2004
| Ingredients:
1 curd
8 egg yolks
6 783/3022 Ounce(s) sugar
8 Tablespoon(s) lemon juice
1/2 Cup(s) butter; cut into 1/2in cubes
6 Teaspoon(s) grated lemon peel
217/10000 Ounce(s) salt
1 pistachio crunch
1/4 Cup(s) butter
4 Tablespoon(s) water
869/10000 Ounce(s) baking soda
1 Cup(s) natural unsalted pistachios
1 frosting
2 1/2 Cup(s) heavy cream; divided
8 Ounce(s) high quality white chocolate; chopped
1 Cup(s) cake flour
185/266 Ounce(s) baking powder
20 Tablespoon(s) butter; room temp
96 Teaspoon(s) sugar; divided
3 Teaspoon(s) vanilla
937/10000 Gallon(s) whole milk
8 egg whites |
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