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    Tuesday, July 28, 2015

    Amalfi lemon layer cake

     Ingredients




  • 50 g golden caster sugar
  • 20 g baking powder
  • 1 teaspoon salt
  • 150 g sunflower oil
  • 10 large free-range egg whites, plus 8 yolks
  • zest of 4 lemons
  • 200 ml lemon juice, (about 8 lemons)
  • 1 teaspoon cream of tartar
  • Lemon curd:

  • 10 large free-range egg yolks
  • 300 g golden caster sugar
  • 200 ml lemon juice, (about 8 lemons)
  • zest of 4 lemons
  • 50 ml yuzu juice
  • 180 g unsalted butter, at room temperature, cubed
  • Lemon confit:

  • 4 lemons
  • 100 g golden caster sugar
  • Meringue drops:

  • 3 large free-range egg whites, (100g)
  • 200 g white caster sugar
  • finely grated zest of 2 lemons





     
  • Tahitian vanilla buttercream



  • 3 large free-range egg whites
  • 200 g golden caster sugar
  • 250 g unsalted butter, at room temperature, cubed
  • 2 teaspoons vanilla extract

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    Item Reviewed: Amalfi lemon layer cake Rating: 5 Reviewed By: Mrs. Chef
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