Saturday, August 21, 2010
Sweet Melissa Sundays: Sweet Almond Cake with Lemon Curd and Lemon Mascarpone Frosting
Can you say rich? Can you say delicious? How could it not be when the recipe calls for a total of 12 egg whites, 3 full eggs, 4 cups of sugar and 4 sticks of butter? Yes, you read correctly. Holy moly. I could feel my arteries clogging by just reading this incredibly indulgent recipe. Halving this bad boy was a must. I used one 9 inch cake pan at the recommendation of Spike and it was more than enough. In fact Hubby and I just finished a piece each and I can already feel myself slipping into a food coma. Seriously.
So I'm going to make this short and very very sweet. The cake is delicious and incredibly moist (even though it's hard to see how moist it is in the photos--but trust me it's moist with a wonderful depth of flavor). I did have to make the meringue twice-ugh. So I now have 12 eggs yolks in my fridge. Then meringue gets mixed into the batter making it light and airy.
The cake baked for nearly 45 minutes.
Then it was onto the curd. It came together easily but I cooked it for at least 4-7 additional minutes later than Melissa's recipe. It cooled in a water bath.
Meanwhile, I started to make the frosting. This is where things went awry! The mascarpone left my frosting curdled looking and way too runny. I was planning to post this morning but the frosting debacle delayed it. I finally made it back to the grocery store this afternoon and decided to go with something I know will work...cream cheese. I added the lemon zest and juice and the frosting turned out right. Phew!
The verdict? Yummy! It was very rich, very sweet, and not overly lemony. This one's a keeper. See the results of other Sweet Melissa Sunday Bakers here. Thanks to Katie of Katiecakes for choosing this delicious recipe.