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.

10 comments:

  1. Oh that looks so yummy...love the layer of lemon peeking out. And this must have been awesome with cream cheese frosting.

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  2. i'm so glad it wasn't just me with the frosting! i added extra confectioner's sugar and it came out ok, but not super smooth. your cake looks fantastic!

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  3. Oh yum, your cake looks so good! I had the same problem with the frosting - it didn't work at all for me. It looked curdled and grainy - so I just skipped frosting altogether and stuck a few raspberries on the cupcakes I made :) I did love the cake and lemon curd, though! What a fabulous flavor combination.

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  4. Your cake looks terrific! I also had the same problem with the frosting - what a pain it was. I feel a bit of relief knowing I'm not the only one. I went ahead and used it, though. The rest of the recipe was excellent.

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  5. So glad I made changes to the frosting, seems everyone had bother with it. Nevertheless, your cake looks lovely.

    Thanks for baking along!

    Katie xox

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  6. Your cake looks so delicious. Sounds like everyone had challenges with the frosting.

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  7. I ended up having a ton on my plate this weekend and wasn't able to make this beauty. Will be very soon though and you made it sound ridicuously delicious.

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  8. You would never have known the frosting caused problems by the look of the final cake! Perfect. I agree, even with halving it- there was more than enough

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  9. You DID IT! WoW does your cake look delicious. The sugar intake creates a buzz doesn't it? Thank you for your wonderful comments; I look forward to checking out your posts.

    I may need to post a few pictures of my parents and the chocolate mousse cake so you can see. The triple chocolate mousse cake was the one dessert that turned out perfect. Figures huh? Thank you for the compliment on the doily too. I was mad crocheting until a week before Mom and Dad arrived =).

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  10. This cake was good! My frosting was lumpy so I disregarded her instructions and beat it into submission!

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