Category: latest recipes

Ingredients:

FOR LEMON CAKE:

• 1 cup unsalted butter, softened
• 1 cup white granulated sugar
• 2 teaspoons lemon extract
• 4 large eggs
• 1 cup milk
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• zest from 2 large lemons

For Lemon Curd:

• 2/3 cup freshly-squeezed lemon juice
• 2 eggs
• 4 egg yolks
• 1 cup white granulated sugar
• 1/2 cup unsalted butter
• 1 tsp vanilla extract

FOR MOUSSE:

• 3 cups heavy cream, chilled
• 1 1/2 cups confectioner’s sugar
• 1 tsp lemon extract
• yellow food coloring; optional
• 4 tsp unflavored gelatin
• 2 tbsp water

FOR JELLO:

• 3 oz package lemon jello
• 1/2 cup boiling water
• 1/2 cup ice

Instructions:

1. Preheat the oven to 350/177C. This recipe will make a three-layer cake using 8-inch cake pans and a two-layer cake using 9-inch cake pans. Line the pans with parchment paper and spray the sides with a baking spray.
2. Prepare the lemon cake: In a large mixing bowl, beat together softened butter, sugar and lemon extract for a few minutes until fluffy. Add the eggs and beat again until creamy and smooth, about 2 to 3 minutes. Next, pour in the milk but don’t mix it in yet (I recommend using warm milk). In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk in the dry ingredients and milk by hand to avoid over-mixing the batter. Add the lemon zest last and fold it in gently.
3. Divide the cake batter evenly between the prepared pans. Bake in preheated oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely on a wire rack, then use a long, serrated knife to level off the tops. Place the cake layers into the freezer for faster cooling.
4. While the cake layers are baking, prepare the lemon curd. Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. Double strain the juice for smoothest lemon curd. Set juice aside. In a small stainless steel pot, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color; it should ribbon off the whisk. Add the lemon juice and whisk to combine.
5. Cook the lemon curd over medium-low heat, stirring constantly along the bottom of the pan with a rubber spatula. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted, then cover the lemon curd. Allow the lemon filling to cool slightly, then place into the refrigerator. Place into the freezer to cool faster.
6. Once the lemon curd and lemon cake layers are COMPLETELY cooled, prepare the mousse. Pour the chilled heavy cream into a large mixer bowl and add the sugar and lemon extract. Whisk on high speed for 3 to 4 minutes, until stiff peaks form. Reserve approximately 1 cup of the resulting whipped cream for garnishing the top. Add the chilled lemon curd to the whipped cream; reserve 1/2 cup of the lemon curd for spreading onto the cake layers. Whisk on medium speed for about 1 minute.
7. Prepare the gelatin: place the unflavored gelatin and water into a small bowl and stir to combine. Microwave the gelatin for 30 to 40 seconds, stirring often, until the gelatin is completely dissolved. With the mixer running on medium speed, pour the HOT gelatin into the mousse. Do not wait for the gelatin to cool; it will form clumps! Mix the mousse for another minute on medium speed until the mousse is uniform and smooth. Watch my video recipe to see how it’s done.
8. To assemble the cake: line the sides of an 8-inch or 9-inch (depending on the size of your cake layers) with an acetate cake collar (link in post). A double layer of foil will work in a pinch. Make sure to the acetate collar overlaps a few inches to prevent the jello from pouring out! Spread a few tablespoons of the reserved lemon curd onto each cake layer. Place the first cake layer into the springform pan, then add 3 cups of the mousse. Spread it evenly to the edges with a spoon, then add the second layer. Repeat this process again, leveling the top layer of mousse as much as possible. Place the cake into the refrigerator to chill for 1 hour.
9. Prepare the lemon jello topping: in a measuring cup or small bowl, combine the flavored gelatin with 1/2 cup boiling water (this is half the recommended amount) and stir for a few minutes until the gelatin is completely dissolved. If needed, microwave the mixture for 30 seconds to dissolve completely. Add 1/2 cup ice cubes to cool the jello down. The mixture needs to be cool before pouring over the mousse. After the mousse cake has set for 1 hour, gently pour the jello over the top.
10. Refrigerate the lemon cake for an additional 6 to 8 hours, or overnight. When ready to enjoy, remove the springform and use a cake spatula to transfer the cake onto a stand. Remove the plastic acetate when ready to serve. Add dollops of the reserved whipped cream on top; I used an open French star tip #4. To prevent the cake from drying out, keep it wrapped in the plastic cake collar while refrigerated.

Ingredients:

For the Easy Sponge Cake:

• 6 large eggs, room temp
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 tsp baking powder

For the Mango Cake Filling/ Topping:

• 1 lb fresh mangos, (2 medium) peeled and thinly sliced into strips
• 1 lb fresh mangos, (2 medium) 1 1/2 cups puréed
• 1 to 4 Tbsp sugar, if needed

For the Cream Cheese Frosting:

• 16 oz cream cheese, 2 packages, softened
• 1 cup unsalted butter, (16 Tbsp), softened
• 2 1/2 cups powdered sugar
• 2 tsp vanilla extract

Instructions:

Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9″ cake pans with parchment (do not grease).

1. In the bowl of a stand mixer fitted with whisk, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.*
2. In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder.
3. Sift flour into batter 1/3 at a time, folding between each addition, just until no flour streaks remain. Scrape from the bottom to catch any hidden flour pockets. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min). Tops should be golden brown and spring back when poked lightly.
4. Run a knife or thin spatula around edges to loosen and invert onto wire rack. Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half.

How to Make Cream Cheese Frosting:

1. In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.

How to Cut Mango:

1. A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. Set aside 4 halves – you will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. Taste the mango purée and add sugar to taste if needed.

How to Assemble the Mango Cake:

1. Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.
2. Peel and thinly slice 4 reserved mango halves, cutting some strips long way and some wide. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2″ space is left in the center. Roll a long thin strip of mango into a coil and place it in the center. Cake can be served right away or refrigerated 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.

Ingredients:

Sponge Cake:

• 6 large eggs
• 1 cup white granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder

Vanilla Pastry Cream:

• 1 1/2 cups whole milk
• 1 tablespoon all-purpose flour
• 3 large egg yolks
• 1/3 cup white granulated sugar
• 2 tbsp corn starch
• 2 tbsp water
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 8 oz cream cheese or mascarpone, softened
• 2 cups heavy cream, chilled
• 1 cup confectioner’s sugar
• 1 tbsp raspberry liqueur
• 2 1/2 tsp unflavored gelatin, 1 packet
• 2 tbsp water

For Cake:

• ½ to 3/4 cup raspberry liqueur
• ½ cup raspberry preserves
• 4 to 5 cups fresh raspberries
• 24 ladyfinger cookies

Instructions:

For Vanilla Sponge Cake Layers:

1. The sponge cake layers and the vanilla pastry cream need to cool completely before being used to assemble the cake. They can be prepared the night before. For the sponge cake, line two, 8-inch (20-cm) cake pans with parchment paper; do not grease the sides. Preheat the oven to 350F/177C. If you don’t want a super tall cake, prepare this cake recipe as a two-layer, 10-inch cake.
2. Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and voluminous. In a separate bowl, combine the dry ingredients: flour and baking powder. Once the eggs are ready, sift the dry ingredients into the eggs in small increments or one-third at a time. Using a spatula, fold the flour gently but thoroughly into the eggs, mixing from the bottom of the mixing bowl.
3. Divide the cake batter evenly between the prepared pans. Bake in the preheated oven for 20 to 22 minutes, or until the top of the cake turns a rich, golden-brown color. Immediately after removing the cake from the oven, run a knife along the edge of the pan to release the cake. This will allow it stay level as it cools. Allow the cake layers to cool completely on a wire rack.

Making the Vanilla Pastry Cream:

1. For the vanilla pastry cream: Place the milk into a medium-sized saucepan and whisk the flour in until no clumps remain. Cook the milk over medium-low heat for approximately 5 minutes, until the milk is steaming hot but not boiling. Meanwhile, in a separate bowl, whisk the eggs and sugar together for a few minutes until the mixture is thick and pale. If the mixture is too thick, add 1 teaspoon of water. In a small ramekin, combine the cornstarch and water, then add this slurry to the egg yolk mixture and whisk briefly.
2. Slowly temper the hot milk into the egg yolk mixture, whisking for about 30 seconds in between additions. Once the two mixtures have been combined together, pour it back into the saucepan. Cook the custard over medium heat, running a rubber spatula along the bottom the entire time to keep the custard from burning. Cook for 4 to 5 minutes, until a thick pudding forms. It should hold its shape on the back of a spoon. If any clumps form, give the custard a quick whisk. Remove the custard from the heat and add the butter and vanilla, then whisk until the butter is completely melted. Cover the custard with a lid or plastic wrap and cool completely in the refrigerator.

Making the Tiramisu Filling:

1. For the tiramisu filling: once the custard is cooled, prepare the filling. Place the softened cream cheese or mascarpone into a large mixing bowl and whisk for a few minutes until it’s smooth and creamy. Next, add in the confectioner’s sugar, raspberry liqueur and heavy cream. Whisk for 4 to 5 minutes until stiff peaks form. In a small ramekin, combine the gelatin and water and stir until well combined. Microwave the gelatin for about 30 seconds, until it’s dissolved. The mixture will be hot! Do not wait for the gelatin to cool!! Add the hot gelatin into the whipped cream and whisk for about 30 seconds.
2. Start adding the chilled custard, about 1 cup at a time, and fold gently but thoroughly after each addition, keeping the whipped cream fluffy.

Assembling the Cake:

1. To assemble the cake, line the sides of a springform pan with an acetate cake collar or foil. Split each sponge cake layer in half using a sharp serrated knife, creating 4 layers total. Drop the first sponge cake layer into the bottom of the pan and soak it lightly with raspberry liqueur. Next, add a few tablespoons of raspberry preserves and spread evenly to the edges. Add about 1 cup (240 ml) of the tiramisu filling, spreading it evenly to the edges. Next, add a layer of fresh raspberries, about 25 to 30 per layer. Add more cream over the raspberries to seal them in. Watch my video recipe to see how I put the cake together!
2. Top the raspberry layer with the next sponge cake and repeat the process. For the final layer, first soak the cake lightly with liqueur, then invert onto the top. Add the remaining cream on top and garnish with a layer of fresh raspberries.
3. Refrigerate the cake overnight to allow the filling to set. When ready to enjoy, unlock the springform pan and transfer the cake onto a stand. Watch my video recipe to see how I do it. Remove the plastic wrap and garnish the sides of the cake with ladyfinger cookies. If desired, wrap the cake with a ribbon for additional garnish.

Nutrition

Calories: 684kcal | Carbohydrates: 72g | Protein: 11g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 276mg | Sodium: 149mg | Potassium: 162mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1440IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg