New Recipes
Lemon Chiffon Cake with Blueberry-Coriander Buttercream
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porzioni3 hours 40 minutes
tempo totaleIngredienti
1 teaspoon coriander seeds
3 cups fresh or frozen blueberries
1/2 cup granulated sugar
1 1/2 teaspoons grated lemon zest plus 1/4 cup fresh lemon juice
Kosher salt, to taste
1/2 cup granulated sugar
1 tablespoon grated Meyer lemon zest plus 1/2 cup fresh Meyer lemon juice
2 large eggs
2 large eggs yolks
1/4 teaspoon kosher salt
7 tablespoons cold unsalted butter, cubed
Baking spray with flour
5 large eggs, separated, at room temperature
1 cup granulated sugar
⅓ cup whole milk
1 tablespoon grated lemon zest plus 2 tablespoons fresh lemon juice
6 tablespoons unsalted butter (3 ounces), melted and cooled
1 cup all-purpose flour
1 ¾ teaspoons baking powder
1 teaspoon kosher salt
4 large egg whites, at room temperature
1 cup granulated sugar
2 ½ cups unsalted butter (1 1/4 pounds), softened
¾ cup strained Blueberry-Coriander Jam
¾ teaspoon kosher salt
Blueberry-Coriander Jam , fresh blueberries, sliced kumquats, Meyer lemon wedges, mint leaves, and edible flowers, for garnish
Istruzioni
Toast coriander seeds in a saucepan over medium, stirring occasionally, until fragrant and golden, 3 to 6 minutes. Remove from pan; let cool about 5 minutes. Using a mortar and pestle or spice grinder, grind into a fine powder.
Cook blueberries, sugar, lemon zest and juice, and ground coriander in the same saucepan over medium-high, stirring occasionally, until slightly thickened and reduced to about 1 3/4 cups, 10 to 12 minutes. Stir in salt to taste.
Reserve 3/4 cup jam for decorating cake; set aside. Pour remaining 1 cup jam through a fine wire-mesh strainer, pressing firmly with the back of a spoon to yield about 3/4 cup strained jam. Let cool completely, about 2 hours. Make the Meyer Lemon Curd ahead
Whisk together sugar, lemon zest and juice, eggs, egg yolks, and salt in a heatproof bowl. Place bowl over a saucepan of simmering water over low. Cook, whisking constantly, until mixture thickens, 7 to 9 minutes. Remove from heat; whisk in butter until melted and smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids. Place a piece of plastic wrap directly on surface of curd, and chill until cold, about 2 hours. Make the cake layers
Preheat oven to 350°F. Spray 2 (8-inch) nonstick round cake pans with baking spray; set aside.
Beat egg whites in bowl of a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a medium bowl, and set aside.
Wipe mixer bowl clean. Beat egg yolks and sugar on medium-high speed until doubled in volume and glossy, 5 to 8 minutes. Reduce speed to medium; gradually add milk. Add lemon zest and juice, beating until combined, stopping to scrape down sides of bowl as needed. Gradually add cooled melted butter, beating until smooth, about 1 minute.
Sift flour, baking powder, and salt in a medium bowl; add to egg yolk mixture in 2 additions, folding until just combined after each addition. Gently fold in beaten egg whites in 3 additions, folding until just combined after each addition. Divide batter evenly among prepared pans.
Bake in preheated oven until cakes are light golden brown and spring back when touched, about 20 minutes. Let cool in pans 10 minutes. Invert cakes onto a wire rack, and let cool completely, about 1 hour. Make the Blueberry-Coriander Buttercream Frosting
Whisk together egg whites and sugar in a heatproof bowl or bowl of a stand mixer. Place the bowl over a saucepan of simmering water over medium-low. Cook, whisking constantly, until sugar is dissolved and a thermometer inserted in mixture registers 160°F, about 6 minutes.
Transfer bowl to stand mixer fitted with the whisk attachment, and beat on high speed until stiff, glossy peaks form and meringue is at room temperature, 10 to 15 minutes. Turn off mixer, and scrape down sides of bowl. With mixer running on medium speed, gradually add butter, 1 tablespoon at a time, beating well after each addition. Continue to beat until mixture is light and fluffy, 8 to 10 minutes. Scrape down sides of bowl. With mixer running on medium speed, beat in strained jam and salt until just combined, about 1 minute. Assemble the cake
Place 1 cake layer on a cake plate. Using an offset spatula, spread 1 1/2 cups blueberry-coriander buttercream frosting from the center of the cake outward, forming a 1/2-inch-thick frosting layer with a 1-inch-wide, 3/4-inch-tall border around the perimeter to encase the curd. Spoon Meyer lemon curd in center of frosted layer; spread to edges of frosting border. Top with remaining cake layer. Spread a thin layer of frosting over top and sides of cake. Refrigerate 15 minutes. Spread remaining frosting in a thick layer over top and sides of cake. Garnish with blueberry-coriander jam, blueberries, kumquats, lemon, mint, and edible flowers.
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porzioni3 hours 40 minutes
tempo totale