COCONUT
LEMON CREAM SNOW CAKE
Preheat oven to 350°F.
Prepare two 9-inch (1.5 L) round pans, grease and line with parchment paper.
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CAKE
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On a baking sheet, toast until golden, 3 to 5
minutes.
Set aside
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1 cup unsweetened desiccated coconut
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In large bowl beat together until light:
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1 cup butter
1 1/3 cups granulated sugar
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Beat in one at a time
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3 eggs
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Beat in
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1 tsp vanilla
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In a separate bowl, whisk together:
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2 ¾ all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
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Stir into butter mixture alternately with
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¾ cup coconut milk
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Fold in toasted coconut.
Scrape into prepared pans, and bake until cake
tester inserted in center comes out clean, about 30 minutes. Let cool on
racks for 15 minutes; remove from pans. Peel off paper; let cool completely.
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LEMON CREAM
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In a bowl whisk together:
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4 egg yolks
½ cup granulated sugar mixed with
¼ cup cornstarch
1 tsp finely grated lemon rind
½ cup lemon juice
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In a saucepan, heat over medium heat until bubbles
form around the edge
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1 ¾ cups milk
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Gradually whisk half into egg mixture. Whisk back
into pan; bring to boil over medium-high heat, whisking constantly. Cook,
whisking, until bubbling and thickened about 3 minutes. Remove from heat.
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Whisk in
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3 tbsp unsalted butter
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On a baking sheet, toast until golden, 3 to 5
minutes, set aside
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1 cup unsweetened desiccated coconut
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BUTTER CREAM
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In bowl of stand mixer, whisk
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4 egg whites with
1 cup granulated sugar
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Place bowl over saucepan of simmering water ; cook,
whisking until warm and sugar is dissolved, about 1 minute. Using whisk
attachment, beat at medium high speed until stiff peaks form, about 6
minutes.
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Beat in, 2 tbsp at a time, until satiny (mixture
will curdle initially).
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1¼ cups unsalted butter, cubed
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Beat in
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½ tsp vanilla
pinch of salt
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Assembly:
Cut each cake horizontally in half.
Place one layer, cut side up, on cake plate. Spread
with one-third of lemon cream; repeat layers twice. Top with remaining cake
layer, cut side down. Set aside.
Spread one-third of the butter cream over top and
side of cake to mask in crumbs; refrigerate for 30 minutes. Spread remaining
icing over top and side. Press 1 cup desiccated coconut onto top and side.
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FoodNotes:
You can make the custard and the cake two days ahead
and assemble the final product at your leisure. Just don’t throw away the egg
whites – you’ll need them for the buttercream!
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