Ingrédients pour Ultimate Lemon Layer Cake
- Fresh Lemon Juice
- Unflavored Gelatin
- Granulated Sugar
- 1 teaspoon salt
- 4 large eggs
- Egg Yolks
- Unsalted Butter
- Cake Flour
- Whole Milk
- 2 large egg whites
- Vanilla Extract
- 2 cups granulated sugar
- 4 teaspoons baking powder
- Water
- Corn Syrup
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Comment préparer Ultimate Lemon Layer Cake
- **Lemon Filling:**
- In a small bowl, measure 1 tablespoon lemon juice and sprinkle 1 teaspoon unflavored powdered gelatin over top. Let it bloom for 5 minutes.
- In a medium, non-reactive saucepan, combine remaining ¾ cup lemon juice, 1 cup granulated sugar, and ¼ teaspoon salt. Heat over medium-high heat, stirring until sugar dissolves and mixture is hot (do not boil).
- In a large non-reactive bowl, whisk together 4 large eggs and 4 large egg yolks.
- Whisking constantly, slowly pour the hot lemon-sugar mixture into the egg mixture.
- Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the mixture reaches 170°F (77°C) and is thick enough to coat the back of a spoon (4-6 minutes).
- Immediately remove from heat and stir in the bloomed gelatin until completely dissolved.
- Stir in 6 tablespoons (3 ounces) cold unsalted butter, cut into pieces, until fully incorporated.
- Pour the filling through a fine-mesh sieve into a bowl. Cover the surface with plastic wrap, pressing it directly onto the filling to prevent a skin from forming.
- Refrigerate until firm enough to spread, at least 4 hours (or up to overnight).
- **Cake:**
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a medium bowl, whisk together ½ cup buttermilk, 2 large egg whites, and 1 teaspoon vanilla extract.
- In a large bowl, whisk together 2 ½ cups all-purpose flour, 2 cups granulated sugar, 4 teaspoons baking powder, and 1 teaspoon salt.
- Using a mixer on low speed, add 1 cup (2 sticks) unsalted butter, one tablespoon at a time, beating until the mixture resembles moist crumbs.
- Add all but 1 cup of the buttermilk mixture to the crumbs and beat on medium speed until pale and fluffy (about 1 ½ minutes).
- With the mixer running, gradually add the remaining 1 cup of buttermilk mixture and beat for 1 minute more.
- Divide the batter evenly between the prepared cake pans.
- Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes. Then, run a small knife around the edges to loosen, invert onto a wire rack, remove parchment paper, and invert again to cool completely.
- **Lemon Italian Meringue Buttercream:**
- In a heatproof bowl, combine ¾ cup granulated sugar, ¼ cup water, and 4 large egg whites.
- Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water). Cook, whisking constantly, until the mixture reaches 160°F (71°C).
- Transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on medium speed until soft peaks form (about 5 minutes).
- Increase speed to medium-high and continue beating until the mixture has cooled to room temperature and stiff peaks form (another 5-7 minutes).
- Gradually add 1 cup (2 sticks) unsalted butter, one tablespoon at a time, beating well after each addition until incorporated.
- Beat in 1 teaspoon vanilla extract and the zest of 1 lemon.
- **Assembly:**
- Carefully slice each cake layer in half horizontally.
- Spread about 1 cup of the lemon filling evenly onto each cake layer, leaving a ½-inch border.
- Top with another cake layer and repeat the filling process.
- Frost the entire cake with the lemon Italian meringue buttercream.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
351g
Fat
83g
Carbs
38g
