The Virgin Stove

Making everything for the first time

Lemon Beer Dream Cake

lemon-beer-cake

Now this one is special. I got this brilliant recipe from The Beeroness. I made this on my 30th birthday last November 2013 and invited a handful of people to have dinner in our tiny little home.

The dripping lemon curd just looks soooo yummy. My husband also loves IPA (Indian pale ale) so we almost always have that type of beer at home.

I followed the recipe exactly except for the top frosting. I used regular buttercream for that instead.

Lemon Beer Dream Cake

From The Beeroness

For the cake:
2 ½ cups cake flour
2 tsp baking powder
¼ tsp salt
2 cups granulated sugar
2 tbs lemon zest
¾ cup unsalted butter, softened
1/2 cup buttermilk
½ cup Saison, pale ale or White ale beer
5 egg whites (reserve yolks for curd)
¼ tsp cream or tartar

For the filling:
2 whole eggs plus five yolks
1 1/4 cup white sugar
1 cup fresh squeezed lemon juice (about 6 large lemons)
1 tbs lemon zest
½ cup IPA beer
2 tbs corn starch
½ cup unsalted butter, cut into cubes

For the top Frosting:
1 cup butter (2 sticks), softened
2 cups confectioners sugar
1 tbs lemon zest
6 tbs heavy cream

Directions

  • Preheat oven to 350.
  • In a large bowl, stir together the cake flour, baking powder, and salt.
  • In the bowl of a stand mixer add the butter, sugar, and lemon zest, beat on high until very well combined, light and fluffy, about 5 minutes.
  • In a small bowl, add the beer and buttermilk (it’s ok if it curdles).
  • Alternating between the flour and the beer mixture, add a bit of each to the stand mixer while it runs on low speed, until all ingredients are combined. Scrape the bottom of the bowl to make sure all ingredients are well combined.
  • Remove the batter, add to a large bowl. Clean the mixer very well (using a hand mixer or a separate mixer is fine as well).
  • Add the egg whites and cream of tartar to the clean bowl of a stand mixer, any amount of fat and the egg whites will not whip properly.
  • Whip on high until stiff peaks form, about 5 minutes.
  • Add about 1/3 of the egg whites to the cake batter mixture, gently fold to combine. Once combined, gently fold in half of the remaining egg whites, then the final egg whites, stir until combined.
  • Grease and flour three 9-inch cake pans very well (8 inch cake pans will work as well), divide the batter between the three pans.
  • Bake at 350 for 20 minutes or until the tops have just started to brown.
  • Allow to cool to room temperature before removing from pans.
  • While the cake is baking, make the curd.
  • In a pan off heat, whisk together the eggs, yolks, sugar, lemon juice, lemon zest, beer, and corn starch. Add the butter cubes, place the pan over medium high heat. Whisk frequently until thicken to a pudding like consistency, about 10 minutes.
  • Remove from heat, add to a bowl and refrigerate until chilled, about 1 hour.
  • To make the butter cream, add the butter, sugar, and zest to a stand mixer, building up speed, beat on high until very well combined, light and fluffy, about 5 minutes. One tablespoon at a time, slowly add the cream, allowing to re-mix to a fluff consistency between additions. Make sure the frosting is very well whipped.
  • To assemble the cake, add one layer of cake to a cake plate. Top with half of the lemon mixture, then with another layer and then with the rest of the lemon mixture before adding the final layer of cake. Top the final layer of cake with the butter cream. If you want to frost the entire cake with buttercream, double the buttercream recipe, assemble the layers and chill the cake for at least one hour before attempting to frost.
  • Chill until ready to serve.
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