Best Almond Cake Layered With Lemon Curd Recipes

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DACQUOISE WITH LEMON CURD, CREAM AND BERRIES



Dacquoise with Lemon Curd, Cream and Berries image

A dacquoise is a French dessert made of meringue disks assembled into a cake. This version with curd and berries is perfect for spring and summer.

Provided by Zoë François

Number Of Ingredients 18

1/2 cup (60g) almond flour
1/2 cup (60g) confectioners' sugar
1 cup (140g) whole roasted and salted almonds (I like the bit of saltiness to balance all the sweet of the meringue)
1 cup (240ml) egg whites, from about 6 eggs (at room temperature)
1/4 tsp cream of tartar
1 cup (200g) superfine sugar
6 egg yolks
1 cup sugar
1/2 cup (120ml) freshly squeezed lemon juice
Zest of 2 lemons
1/2 cup (110g) unsalted butter (cut into 8 pieces)
Pinch kosher salt
2 cups heavy whipping cream
1-2 tbsp confectioners' sugar
1 tsp vanilla extract
2 pints (240g) fresh berries (blueberries, raspberries, blackberries)
1 cup white chocolate chips (melted)
Luster Dust

Steps:

  • Preheat the oven to 225 degrees F / 107 degrees C. Trace two 8-inch (20cm) circles on each of two sheets of parchment paper and set them, upside down, on two 16 by 11-inch (41cm by 28cm) jelly-roll pans. Set aside.
  • In a large bowl, sift together the almond flour and confectioners' sugar. Set aside.
  • In a food processor, pulse the almonds to crush them. You want the pieces to be just big enough to add texture.
  • In a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar and beat on medium-high speed, until they start to foam, about 45 seconds. Turn the speed to medium-low and slowly sprinkle the sugar to create a French meringue. Turn the speed to high and beat until stiff, glossy peaks form, 1 to 2 minutes more.
  • Using the whisk attachment, fold in the almond flour mixture, then fold in the crushed almonds.
  • Divide the batter evenly among the circles on the prepared parchment paper. Using an offset cake spatula, spread the batter, making sure all the circles are even so they bake at the same rate.
  • Bake until the dacquoise are dry, about 90 minutes. Turn off the oven (don't open the door), turn on the oven light (if your oven doesn't have a light, continue baking for 15 minutes more), and let the dacquoise sit in the cooling oven for at least 2 hours; it can be stored like this overnight or even up to 24 hours. Leaving the light on ensures it will stay dry.
  • In a medium stainless-steel bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, butter and salt.
  • Put 1 inch (2.5cm) of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium heat. Place the bowl with the lemon mixture over the simmering water.
  • Using a rubber spatula, stir the mixture constantly, making sure to clean the sides of the bowl as you go, until the lemon curd begins to thicken, about 10 minutes; it will be the consistency of smooth pudding.
  • If there are any lumps in the curd, strain it through a fine-mesh sieve into a shallow container and cover with plastic wrap, pressed directly onto the surface to prevent a skin from forming.
  • In a large bowl, add enough ice cubes and cold water to create a bath for the container to sit in without the water breaching the sides.
  • Set the container in the ice bath or place in the freezer until chilled, about 15 minutes, then transfer to the refrigerator for up to 5 days.
  • In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed until just thick-it will start to leave marks from the whisk in the cream.
  • Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won't take it too far. Whipped cream is best used right away.
  • Spread the chocolate in a very thin layer on a piece of parchment paper. Freeze the chocolate. Paint it with edible Luster Dust and then break into shards. If your house is warm, you may need to freeze again after painting, but just for a few minutes.
  • Place one dacquiose disk on a serving plate, cover with one-fourth of the whipped cream, swirl one-fourth of the lemon curd into the cream, and the top with one-fourth of the berries. Repeat with the remaining disks, whipped cream, curd, and berries. Decorate with the shards of chocolate, if desired.
  • Refrigerate the dacquoise for 1 hour before serving to make cutting easier.

BLUEBERRY-ALMOND CAKE WITH LEMON CURD



Blueberry-Almond Cake with Lemon Curd image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 15

2 sticks unsalted butter, at room temperature, plus more for the pans
2 1/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3/4 cup milk
2 cups fresh blueberries (about 1 pint)
1/3 cup sliced almonds
1 cup heavy cream
1 cup plus 2 tablespoons confectioners' sugar
1/2 cup lemon curd
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess.
  • Whisk the flour, baking powder and salt in a large bowl. Beat the butter in a separate large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Gradually beat in the granulated sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, beating until incorporated, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk; beat until just smooth, 2 minutes.
  • Divide the batter between the prepared pans and sprinkle each with 1 cup blueberries. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans on a rack, then invert the cakes onto the rack to cool completely.
  • Meanwhile, spread the almonds on a baking sheet and bake until lightly golden, about 10 minutes; set aside. Beat the heavy cream and 2 tablespoons confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold in the lemon curd, leaving some yellow streaks. Spread the cream mixture over 1 layer of cake almost to the edge. Place the second cake layer on top and gently press; refrigerate at least 1 hour or overnight.
  • Before serving, whisk the remaining 1 cup confectioners' sugar with the lemon juice in a medium bowl until it forms a smooth glaze. (Add 1 or 2 drops of water if it's too thick.) Pour the glaze over the center of the cake and spread with a spatula or spoon to the edge, allowing some to drip down the sides. Sprinkle with the toasted almonds.

LEMON-ALMOND BUTTER CAKE



Lemon-Almond Butter Cake image

This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)

Provided by Regina Schrambling

Categories     brunch, snack, cakes, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)

Steps:

  • For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
  • Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
  • With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
  • Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
  • Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
  • Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 31 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 227 milligrams, Sugar 50 grams, TransFat 1 gram

Almond cake layered with lemon curd is a delightful dessert that brings together the flavors of nutty almond and tangy lemon in the form of a soft, moist cake. The cake is typically made with ground almonds, which give it a rich, buttery flavor, and is layered with a smooth, tart lemon curd filling. It is a popular dessert option for parties, special occasions, or any time you want to serve up a delicious treat to your guests. In this article, we will explore the history of this beloved dessert, the ingredients used to make it, and different variations of the recipe.

The Origin of Almond Cake Layered with Lemon Curd

Almond cake has been around for centuries, but the addition of lemon curd to the recipe is a relatively new development. The first known recipe for lemon curd dates back to the 19th century and was developed in England as a way to preserve lemons. Almond cakes have been enjoyed in the Middle East since ancient times, and it is thought that the Moors brought the recipe to Europe during their conquests in the 8th and 9th centuries. Over time, almond cake has become a popular dessert in many countries, with different variations and additions to the recipe. Almond cake layered with lemon curd is a delicious twist on the classic almond cake recipe that has become a favorite among dessert lovers.

Ingredients Used to Make Almond Cake Layered with Lemon Curd

The ingredients used to make almond cake layered with lemon curd are relatively simple and can easily be found at your local grocery store or online. The basic ingredients for almond cake are almond flour, sugar, eggs, and butter. Lemon curd is typically made with fresh lemon juice, sugar, eggs, and butter. Some variations of the recipe may also include vanilla extract or almond extract to add an extra layer of flavor. The almond cake batter is baked in a round cake pan and then sliced in half to create two layers. The lemon curd filling is spread on top of one layer, and then the second layer of cake is placed on top, creating a beautiful and delicious layered dessert.

Variations of the Recipe

While the basic recipe for almond cake layered with lemon curd is delicious on its own, there are many variations that can be made to suit your taste preferences or dietary needs. Some variations include using different types of flour, such as coconut flour or gluten-free flour, for those who are gluten intolerant. Other variations include adding fresh berries to the lemon curd filling, or topping the cake with whipped cream or powdered sugar. Some bakers may also choose to decorate the cake with sliced almonds or fresh flowers for a visually stunning presentation.
Coconut Almond Cake Layered with Mango Curd
For a tropical twist on the classic almond cake layered with lemon curd, try substituting coconut flour for almond flour and mango curd for lemon curd. The recipe for coconut almond cake layered with mango curd is similar to the original recipe, but with a bit of extra sweetness and flavor. The coconut flour gives the cake a slightly nutty flavor that complements the sweetness of the mango curd. Simply layer the mango curd between the two layers of coconut almond cake for a delicious and refreshing dessert that is perfect for summer.
Chocolate Almond Cake Layered with Raspberry Curd
For chocolate lovers, try adding cocoa powder to the almond cake recipe and layering it with raspberry curd for a decadent dessert. The chocolate almond cake layered with raspberry curd is a rich and indulgent dessert that is perfect for special occasions. The cocoa powder in the cake batter gives it a deep chocolate flavor, while the tart raspberry curd filling provides a delicious contrast. Garnish the top of the cake with fresh raspberries for a beautiful and delicious presentation.
Lavender Almond Cake Layered with Honey Lemon Curd
For a unique and elegant dessert, try adding dried lavender flowers to the almond cake batter and layering it with honey lemon curd. The lavender almond cake layered with honey lemon curd is a sophisticated dessert that is perfect for a high tea or fancy dinner party. The dried lavender flowers add a subtle floral flavor to the cake, while the honey lemon curd filling gives it a natural sweetness. Garnish the top of the cake with a sprig of fresh lavender for a visually stunning presentation.

Conclusion

Almond cake layered with lemon curd is a delicious dessert that is enjoyed by people all over the world. Whether you stick to the traditional recipe or try one of the many variations, this dessert is sure to be a crowd-pleaser. By using simple ingredients and techniques, you can create a beautiful and delicious dessert that will leave your guests impressed and satisfied. So next time you are looking for a dessert that is both easy to make and visually stunning, give almond cake layered with lemon curd a try!
Almond cake layered with lemon curd is a perfect cake for any occasion. It's light, fluffy, and perfect for a summertime dessert. This cake is perfect as an afternoon tea snack or as a dessert after a big dinner. But it's important to follow some valuable tips when making almond cake layered with lemon curd. These tips will ensure that your cake comes out perfectly every time.

Tip 1 - Ingredients

The first thing to do when making an almond cake layered with lemon curd is to make sure you have all the necessary ingredients. The ingredients used in this recipe include almond meal or flour, all-purpose flour, baking powder, unsalted butter, granulated sugar, eggs, milk, lemon zest, lemon juice, cornstarch, and sugar. Make sure that you use fresh, high-quality ingredients when making this cake. Using low-quality or stale ingredients can ruin your cake and make it less flavorful.

Tip 2 - Room temperature ingredients

It's important to use room temperature ingredients when making an almond cake layered with lemon curd. When ingredients like butter, milk, and eggs are at room temperature, they blend together more easily and produce a smoother batter. If you use cold ingredients, it can cause lumps and make it difficult to mix everything together properly.

Tip 3 - Measuring ingredients

When making a cake, it's important to measure your ingredients correctly. Use measuring cups or a kitchen scale to accurately measure your ingredients. Too much or too little of any ingredient can cause your cake to turn out poorly. Also, make sure to level off your dry ingredients when measuring them to get an accurate measurement.

Tip 4 - Incorporating the ingredients

When making almond cake layered with lemon curd, it's important to incorporate the ingredients properly. Start by creaming the butter and sugar together until light and fluffy. Add the eggs one at a time and mix well between each addition. Combine the dry ingredients in a separate bowl and fold them into the wet ingredients, alternating with the milk. Be sure to mix gently and not overmix as the cake can become tough.

Tip 5 - Baking the cake

When baking this cake, it's important to preheat your oven to the correct temperature before you start. Follow the recipe's baking instructions carefully and be sure to check for doneness before removing from the oven. Overbaking can cause a dry and tough cake, while underbaking can lead to a dense and uncooked center.

Tip 6 - Making the lemon curd

To make the lemon curd, combine the lemon zest, lemon juice, sugar, egg yolks, cornstarch, and salt in a saucepan. Whisk it well and cook it over medium heat, stirring continuously, until it has thickened. Remove it from the heat and add in the butter, whisking it until it has melted and the mixture is smooth. Strain the lemon curd through a fine mesh strainer to remove any lumps before using it.

Tip 7 - Assembling the cake

When assembling the cake, it's important to let the cake cool completely before adding the lemon curd between the layers. This helps to avoid any melting or sliding of the lemon curd. Spread a layer of lemon curd on top of one cake layer, then place the other cake layer on top. Continue until all the cake layers and lemon curd are used up. If desired, you can decorate the top of the cake with fresh fruits, whipped cream, or sliced almonds.

Tip 8 - Storing the cake

Once your cake is assembled, it can be stored in the refrigerator for up to 3 days. Store the cake in an airtight container to keep it fresh. Before serving, take the cake out of the fridge for a few hours to bring it back to room temperature. This will help to bring out the flavors and make the cake softer and more tender.

Conclusion

Making almond cake layered with lemon curd is a delicious and simple dessert that can be enjoyed by all. By following these valuable tips, you can create a perfectly light and fluffy cake every time. Remember to use fresh, high-quality ingredients, measure accurately, incorporate properly, and not overbake the cake. With these tips, you'll have everyone asking for seconds!

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