Ingredients Jump to Instructions ↓

  1. Whipped Cream Cake With Lemon Curd And Berries

  2. 1/2 tsp unflavored gelatin

  3. 2 tsp water

  4. 1 cup sugar

  5. 2 Tbsp grated lemon peel

  6. 1/2 cup fresh lemon juice

  7. 6 large egg yolks

  8. 3/4 cup unsalted butter; diced

  9. 1/3 cup plus 1 Tbsp unbleached flour

  10. 1/3 cup plus 1 Tbsp potato starch

  11. 1 tsp baking powder

  12. 4 large eggs; room temperature

  13. 3/4 cup plus 1 Tbsp sugar

  14. 2 tsp grated lemon peel

  15. 3 1/2 cup chilled whipping cream

  16. 6 Tbsp sugar

  17. 1 pkg 10 oz frozen sliced sweetened strawberries; thawed

  18. 3 pint strawberries; hulled, sliced, and fanned

  19. 1/2 pint blueberries

  20. 2 tsp water in small bowl. Let stand minutes to soften. Blend sugar and lemon peel in processor 2 minutes.

  21. Transfer lemon peel mixture to heavy medium saucepan. Whisk in

  22. lemon juice and yolks. Add butter and cook over medium heat until

  23. mixture thickens and leaves path on back of spoon when finger is

  24. drawn across, stirring constantly, about 7 minutes; do not boil.

  25. Remove from heat. Add gelatin mixture and stir until dissolved.

  26. Cover and refrigerate until well chilled.

  27. Position rack in lowest third of oven and preheat to 350 F. Butter

  28. 9-inch-diameter springform pan with

  29. 23/2 3/4-inch-high

  30. sides. Sift flour, potato starch and baking powder into medium

  31. bowl. Using electric mixer, beat eggs and sugar in large bowl

  32. until mixture is very thick and slowly dissolving ribbon forms when

  33. beaters are lifted, about 7 minutes. Mix in lemon peel. Sift dry

  34. ingredients over egg mixture in 3 additions, folding in after each addition. Pour into prepared pan. Bake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack

  35. 20 minutes. Run small sharp knife around pan sides to loosen cake

  36. if necessary. Release pan sides. Cool cake completely.

  37. Beat cream and sugar in large bowl to stiff peaks. Run long thin

  38. knife between cake and pan bottom to loosen cake. Cut cake horizontally

  39. 3 even layers. Place bottom cake layer on plate. Spoon

  40. cup thawed sweetened berries with juices over cake. Carefully

  41. spread generous 1/3 cup lemon curd over. Top with single layer of

  42. sliced fresh strawberries. Spread 1 cup whipped cream frosting

  43. over. Top with second cake layer and repeat layering process, using

  44. 1/3 cup thawed sweetened berries, generous

  45. 1/3 cup lemon curd,

  46. single layer of sliced fresh berries and 1 cup whipped cream

  47. frosting. Top with third cake layer. Spoon 3 tablespoons thawed

  48. berry juices over. Spread 1/3 cup curd over top of cake.

  49. Spread 2 1/2 cups whipped cream over top and sides of cake. Spoon

  50. remaining whipped cream into pastry bag fitted with medium star

  51. tip. Pipe cream in vertical columns around sides of cake from top

  52. edge to bottom. Pipe rosettes of cream around top edge of cake.

  53. Arrange 8 fanned strawberries around edge of cake. Fill center with

  54. 3 and up to

  55. 6 hours before serving.

  56. A classic Swedish dessert. To create the decorative strawberry

  57. fans, make several lengthwise cuts in each berry, starting just

  58. below stem and extending through tip. Also serve butter cookies

  59. and fresh fruit.

  60. Serves: 10 SERVINGS


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