Cake again! This time is 3 layered sponge cakes with lemon vla filling, buttercream and grated cheddar cheese covered. You might want a slice of this little sinner.
INGREDIENTS
FOR THE LEMON FILLING
200 grams sugar
40 grams cornstarch
1/8 teaspoon table salt
330 ml cold water
4 large egg yolks
2 teaspoons grated zest from 1 lemon or sunkist
120 ml juice from 2 lemons
25 grams unsalted butter
FOR THE CAKE
Softened unsalted butter for the pans
24 egg yolks, 6 egg whites at room temperature( use small eggs, weight around 60 to 65 grams each, include the shell )
300 grams sugar
210 grams cake flour
240 grams unsalted butter, melt and let it cool down at room temperature
30 gram cake emulsifier ( optional )
3 lemons or sunkists, finely grate the rinds, squeeze out the juice. Use the juice only
Cheddar Cheese, grate
1 recipe of Rich Lemon/sunkist Filling (above)
Butter cream for frosting
METHOD
MAKE THE FILLING
1. Bring the sugar, cornstarch, salt, and water to a simmer in a large non-reactive saucepan over medium heat, whisking occasionally at the beginning of the process and more frequently as the mixture begins to thicken. When the mixture starts simmer and turn translucent, whisk in the egg yolks, two at a time. Whisk in the zest, then the lemon juice, and, finally, the butter. Bring the mixture to a good simmer, whisking constantly.
2. Remove the pan from the heat. Transfer the filling to another container to cool to room temperature, placing plastic wrap directly on the surface of the filling to prevent a skin from forming. The filling will thicken as it cools. To ensure that the filling does not thin out, do not stir it once it has set. (The filling can be refrigerated overnight.)
MAKE THE CAKE
1. Adjust an oven rack to the lower-middle position and heat the oven to (180°C). Grease three round 9-inch cake pans and cover pan bottoms with rounds of parchment paper.
2. Heat butter in a small saucepan over low heat until the butter melts. Off heat, let it cool down to reach room temperature. Mix in the lemons/sunkists rind juice.
3. Prepare 1/3 of the recipe or you can do it at one go if you have a large mixing bowl and big oven. The batter can not wait, it will deflate. Beat the whites and the yolk on high speed until foamy. Gradually add the sugar till all used up. Add in the cake emulsifier and continue to beat the mixture to soft, moist peaks.
4. Sprinkle the flour over the mixture ( do it gradually ) and fold in gently. Make a well in one side of the batter and pour the melted butter mixture gradually into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the butter are evenly mixed, about 8 to 10 strokes.
5. Immediately pour the batter into the prepared pans. Bake until the cake tops are light brown and feel firm and spring back when touched, about 16 to 18 minutes for 9-inch cake pans. ( This may vary one oven to another, so just keep an eye on it )
6. Cool completely on racks. Run a thin knife around the inside of the cake pans and then invert them onto the racks (or onto cardboard rounds or tart pan bottoms) to release the cakes from the pans. Remove the parchment paper.
7. Place one cake layer on a cake base, place it on lazy susan ( turning table ). Carefully spoon the filling over the layer and spread evenly to the cake edge. Spread some grated cheddar cheese on it. Place the second cake layer on top, making sure the layers line up properly. Spread the filling. Place the 3rd layer.
8. Frost the whole cake surface with butter cream and cover with grated cheddar cheese.
PS. Use Sunkists,more aromatic and taste better. ( Must be sunkists orange, do not use ordinary orange )
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