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Category: |
Category: |
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cake |
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Ingredients: |
Ingredients: 1 cup all purpose flour
¾ tsp baking powder
¼ tsp salt
3 ea large eggs
⅔ cup granulated sugar
1¼ tsp Vanilla extract
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Directions: |
Directions:Pre heat oven 350ºF Line the bottom of 9"x13 retangular (20cm) baking dish Lightly grease pan sides and bottom with unsalted butter. Dust pan with flour. Set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk eggs until pale and thick about 3 minutes. Add sugar and vanilla whisk on medium-high speed for about 10-12 minutes until pale, foamy and tripled in size.
Fold in flour, salt and baking powder carefully. Don't overwork the batter and don't work too fast otherwise, it will lose too much air. pour into prepared baking pan and bake for 30 minutes until a toothpick centered in the middle comes out clean. Let cool in the pans for 15 minutes. Then remove from pan and remove the paper immediately. Transfer to a wire rack and let cool completely. |
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Sugar syrup |
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Ingredients: |
Ingredients: ¼ cup Water
¼ cup Sugar
3 ea strips lemon peel removed with vegetable peeler
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Directions: |
Directions:Combine water, zest, and sugar in sauce pan and cook over medium heat until sugar dissolves. bring to a boil and remove from heat. Remove and discard the lemon zest |
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Filling |
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Ingredients: |
Ingredients:
½ cup Heavy cream
8 oz Mascarpone cheese
1½ cup Lemon curd
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Directions: |
Directions:Whisk together the cream, Mascarpone cheese, and lemon curd until smooth.
Place cake on 9x13 baking dish. Generously brush and Sprinkle with the sugar syrup. then pour blueberry sauce over syrup, next pour cream mascarpone curd mixture over blueberry sauce. Smooth with rubber spatula.
Cover with plastic wrap and let chill in the refrigerator for at least 6 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve in stemmed glass . |
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Blueberry sauce |
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Ingredients: |
Ingredients: 1 pint fresh blueberry
⅓ cup confectioner's sugar
2 TBS water
2 tsp fresh lemon juice
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Directions: |
Directions:cook blueberries, sugar and water over medium heat, stirring occasionally in large sauce pan for 5 minutes or until berries are softened and sauce is formed.
transfer to bowl and stir in the lemon juice to taste. Serve warm or cold. Sauce will keep 1 week in refrigerator |
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Lemon Curd |
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Ingredients: |
Ingredients: ½ cup unsalted butter
¾ cup sugar
½ cup fresh lemon juice
3 TBS finely grated lemon jest
6 ea. large egg yolks
1 pinch salt
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Directions: |
Directions:Melt butter in heavy saucepan over medium low heat. Remove pan from the heat and whisk in the sugar, lemon juice, zest and salt. Whisk in the yolks until smooth.
Cook the Mixture whisking constantly until it thickens and leave a path on the back of spoon. Do not allow to boil.
Immediately pour lemon curd through a strainer into a bowl. Let cool to room temperature, whisking occasionally. refrigerate until ready to use. Keeps about a month in the refrigerator.
This recipe should make about 1½ cups.
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This recipe for Lemon and blueberry Tiramisu is from