Pink Lemonade Layer Cake
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- 2 cups cake flour*
- 2 teaspoons baking powder
- 2 sticks unsalted butter, very soft
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 8 large egg yolks
- 3/4 teaspoon salt
- 1 tablespoon vanilla extract
- 2 teaspoons lemon zest
- 3/4 cup buttermilk
- 1/2 cup sliced almonds (for decoration)
- Lemon Curd
- 1 cup lemon juice
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 4 large eggs + 2 large egg whites
- 3 sticks unsalted butter, very soft
- Pink food color
- Crème Chantilly (recipe below)
- Preheat oven to 350°F.
- Butter and flour two 8 or 9-inch baking pans. If you have parchment handy, place a circle of parchment paper on bottom of pans and set aside.
- Sift together flour and baking powder and set aside.
- Mix butter until creamy and smooth. Add sugar and mix until light and fluffy. Add one egg yolk at a time and mix well between each.
- Add salt, vanilla extract and lemon zest.
- Add 1/3 of flour and mix until combined. Add half of buttermilk and mix until smooth. Add another one 1/3 of flour and mix smooth. Add remaining buttermilk and once combined add remaining flour.
- Divide batter into pans and place in oven and bake for 25-28 minutes or until an inserted toothpick comes clean.
- Turn upside down onto kitchen towels and after 5 minutes remove pans. Allow to cool completely.
- When cakes have been removed from oven, scatter almonds on a cookie sheet and place in over for a few minutes until light golden brown. Do not walk away from oven far as almonds quickly burn. Remove from oven and set aside.
- For lemon curd filling: In a non-reactive saucepan bring lemon juice and half of sugar to a boil.
- In a separate bowl whisk eggs for 2 minutes and quickly whisk in sugar. Pour half of boiling lemon syrup into eggs and beat well. Pour tempered egg mixture into remaining lemon syrup and whisk back to a boil. Boil for 1 minute while constantly whisking. Remove from heat and pour in a clean bowl. Cover and let sit for 5 minutes.
- After 5 minutes add SOFT butter in small nuggets and stir with a spatula. If butter is too cold and refuses to become smooth in the curd, place for a few seconds in the microwave. Add a few drops of pink food color to desired color and let cool in the refrigerator.
- Using a serrated knife cut away the slightly rounded top from each cake layer. Slice each cake layer horizontally in half.
- Place one cake layer on a serving platter and fill with 1/3 of lemon curd. Keep curd about 1/2 inch away from edges as curd will automatically spread to the sides as cake is being built.
- Cover with a cake layer and fill with another third of curd. Repeat with cake followed by curd and remaining cake layer.
- Prepare Crème Chantilly and cover cake evenly. Sprinkle with toasted almonds.
- Remove cake from refrigerator 1 hour before serving.
- Crème Chantilly
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon + 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
- In a cold bowl whip the ingredients until firm peaks. If using a stand mixer make sure not to overwhip this cream as it will turn into butter.