Zutaten für Lemon Pom Pom Cake
- Cake Flour
- 2 tsp baking powder
- Flaked Sea Salt
- Unsalted Butter
- Vegetable Oil
- Caster Sugar
- Vanilla Bean Paste
- Free Range Eggs
- Whole Milk
- 20g gelatin powder
- 3 large egg whites (for marshmallows)
- Flavoring
- Food Coloring
- Desiccated Coconut
- 8oz (225g) cream cheese
- Powdered Sugar Icing
- 2 tbsp lemon juice
- 1/2 cup raspberry jam
- 1/2 cup lemon curd
- Marshmallows
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Zubereitung von Lemon Pom Pom Cake
- **Vanilla Cake:**
- Preheat convection oven to 320°F (160°C). Grease a 9-inch ovenproof bowl.
- In a medium bowl, sift together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1/2 cup vegetable oil, 1 3/4 cups granulated sugar, and 2 tsp vanilla extract until light and fluffy.
- Add 4 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients and 1 cup milk in three additions, alternating between the dry and wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared bowl and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the bowl for 1 hour before inverting it onto a wire rack to cool completely. Cover with plastic wrap or a clean, damp tea towel and set aside until ready to assemble.
- **Marshmallow Puffs:**
- Prepare 3 large piping bags and 3 semi-sphere silicone molds.
- **Batch 1:** In a heavy-based saucepan, combine 250g granulated sugar and 130g water. Attach a candy thermometer and bring to a boil over medium heat without stirring, until the syrup reaches 250°F (121°C).
- Meanwhile, in a separate bowl, bloom 20g gelatin powder in 70ml hot water. Add desired flavoring.
- Once the syrup reaches 230°F (110°C), begin whipping 3 large egg whites to stiff peaks in a stand mixer.
- Remove the sugar syrup from heat at 250°F (121°C), and slowly whisk in the gelatin mixture.
- With the mixer on high speed, slowly pour the hot syrup into the whipped egg whites. Continue whipping until the mixture thickens and increases in volume, while remaining pourable.
- Add food coloring to reach your desired shade. Transfer to a piping bag (snip 2cm off the end) and pipe into silicone molds until level.
- Refrigerate for at least 1 hour, or until set. Gently pop out and roll in desiccated coconut.
- **Repeat steps 9-15 for the remaining two batches of marshmallow puffs**, using different food colorings for each.
- Marshmallows can be frozen in an airtight container for up to 1 month.
- **Cream Cheese Frosting:**
- In a mixing bowl, beat together 8oz (225g) cream cheese, 1/2 cup (1 stick) unsalted butter, and 3 cups powdered sugar until fluffy.
- Add 2 tbsp lemon juice and beat until light and fluffy.
- **Assembly:** Use a long knife to horizontally slice the cake into 3 even layers.
- Place a dollop of frosting on a cake board or serving plate and top with the bottom cake layer.
- Spread a layer of frosting over the cake layer. Pipe a 1cm thick barrier of frosting around the inner edge.
- Fill with 1/2 cup raspberry jam, and top with the second layer.
- Repeat steps 22-23 using lemon curd instead of raspberry jam between the second and third layer.
- Frost the entire cake with a thin layer of frosting (crumb coat). Refrigerate for 20 minutes to set.
- Frost the cake with the remaining frosting and decorate with the marshmallow puffs, filling gaps with extra coconut.
- Serve at room temperature on the day of decorating. Can be refrigerated for up to 4 days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
166g
Fat
68g
Carbs
20g
