Sweet and Tangy Layers
November 11th 2009 23:38
First, there were lemons…lemons, lemons and more lemons! They’re cheap and everywhere at the moment. Then the Masterchef Celebrity chefs were pressurised to make a cake. Not just any cake but a ‘Lemon Curd Layer Cake with Fresh Passionfruit’– what a great combination!
One look though, at the Masterchef recipe gave me a massive headache. I’m just not a pastry *chef*. Plus, that recipe was just too finicky…painful!
So, I set out looking for an easier alternative and came across a fantastic one from Australian Women’s Weekly – easy to follow and to make.
However, it was missing the lovely passionfruit, which I love – and was too lazy to make separately as a spread. That’s when I remembered Helen’s lovely recipe for ‘lemon and passionfruit curd’.
After all that search…research…and light-bulb-moments, here’s my Lemon Passionfruit Curd Crepe-ish Layer Cake.
Lemon and Passionfruit Curd – adapted from Rough Cooking’s ‘Lemon and Passionfruit Curd’
What you need:
2 teaspoons lemon zest
3/4 cup freshly squeezed lemon juice
Pulp from 4 passionfruit
4 large eggs
1 cup sugar – I used brown
125g butter, roughly chopped
2 teaspoons gelatine
1 1/2 tablespoons room temperature water
What to do:
1…Combine all ingredients – except gelatine and water – in a large heatproof bowl. Stir over a pan of simmering water until mixture thickens and is well combined. Do not allow the mixture to come to a boil – the bowl should not touch the simmering water in the pan.
2…Sprinkle the gelatine over water in a cup. Stand the cup in a pan of simmering water and stir until gelatine is dissolved.
3…Stir the gelatine mixture into the curd. If you’re not ready to use it yet, stop the mixture from setting by leaving the bowl over the pan of hot water.
Yield: ~ 2 cups
Crepes – adapted from Australian Women’s Weekly’s ‘Lemon Curd Crepe Cake’
What you need:
2/3 cup plain flour – 3/4 cup of plain flour, if you’re using skim or soy milk
2 eggs, lightly beaten
1 1/2 cups milk
What to do:
1…Sift the flour into a medium bowl. Make a well in the centre then gradually whisk in the combined eggs and milk. Strain the batter into a jug and stand, covered, for 30 minutes – I was too lazy to strain it, and it was fine. I did however let it stand for about 20 minutes.
2…Heat an oiled 18-cm frying pan –I don’t have a crepe pan, pour in 2-3 tablespoons of the crepe – depending how thick/thin you like it – and swirl the pan so it covers the base (and is round). Cook until lightly brown on both sides. Transfer to a plate. Repeat with the remaining batter – you’ll get about 8-12 crepes, depending how thick/thin you’ve made them.
Putting it all together!
1…Line a 20cm springform pan or deep round cake pan with plastic wrap to cover the base and sides, with about 5cm overhanging.
2…Place one crepe in the base of the prepared pan then spread the crepe with 2-3 tablespoons of lemon and passionfruit curd – or more if you prefer. Continue layering with the remaining crepes and curd, finishing with a crepe.
3…Cover the cake and refrigerate overnight or until firm – takes at least two hours.
4…Remove the cake from the pan and cut into wedges. Serve with a dollop of vanilla ice-cream or crème fraiche. Delish!
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I know it sounds odd but for some reason I keep seeing Nutella melting down the sides of it
I also couldn't get this page to load yesterday - not sure if my PC or Orble but people may not have been able to get to the link.
Comment by Helen Randell
Rough Cooking
Thanks for the great idea.
Comment by Lara M
Love Speaks
Food Slate
Sorry for the tardy acknowledgment -- I've been away and finding it (very!) challenging getting back to a routine...