Well…as I continue to cook my way through Rose’s Heavenly Cakes…I am constantly amazed. Last night was Woody’s Lemon Layer Cake (Was that the exact name of the cake? I don’t have my book with me). I work at one clinic once a month, and bring a cake for the birthday of anyone who may have had a birthday since the last time I was there, taking a request from the birthday girl/boy. Well, tomorrow is clinic day, and the birthday request was for “anything Lemon”. Perfect opportunity to take this new recipe out for a test drive.
As I Looked at the recipe I noted the unusual method and ingredients for the buttercream, I had never seen a recipe like this before. I also noted that it takes a long time, requiring a 45 minute chill in the fridge and then standing 2 1/2 hours before beating and incorporating the curd. I had already made the lemon curd over the weekend but It was 8:30 PM and I was just getting started….AHHHHHHHHHHH! I decided to chill the white chocolate/egg/butter mixture in an ice bath, stirring constantly and checking with an instant read thermometer till I got to the required 65 degrees…this took about 20 minutes…so I cut out some time there. Then I baked the layers while the butter cream was standing for the 2 1/2 hours.
Let me first say that this is an unusally rich, soft, and delicious buttercream. Literally like nothing I’ve ever tasted. It is quite soft but piped nicely. (I did my best to keep it and my hands cool). It tastes equally of white chocolate and lemon and the Green and Blacks white chocolate with all the little specks of vanilla is sooooo luxurious.
Since it was rather late at night, I didn’t do my usual decorating. I just ran an icing comb around the sides and piped a shell border.
There is a tiny dab of curd on top of each shell. I swirled the last portion of curd into the icing on the top. The happy birthday inscription will be added tonight after I call the clinic because I’m not sure of the spelling of the name- Cathy with a “C” or Kathy with a “K”. Won’t have a full report on taste until sometime tomorrow…but I think it will be just delicious.