and I never know how long you are able to keep them without them spoiling so... I also made a Dacquoise with almonds, had no hazelnuts, and we managed to eat both cakes quite easily.
. All in all a very enjoyable evening.
INGREDIENTS
1 3/4 C. flour
1T. bakeing powder
1/2 C. sugar
1/2 C. oil
6 egg yolks
3/4 C. water
1T. grated lemon rind
6 egg whites
1/2 tsp. cream of tartar
LEMON FROSTING/FILLING
3/4 C.sugar
1 C. whipping cream
2 1/2 C lemon pie filling
Combine flour, baking powder, and 1/2 cup sugar in a large mixing bowl. Stir well to blend Add oil, egg yolks, water and lemon rind. Beat with mixer until smooth. Beat in smaller mixing bowl egg whites,cream of tartar to form stiff peaks. Gradually add 3/4 cup sugar beating until very stiff peaks are formed. Then fold egg whites into egg yolk mixture gently but thoroughly. Turn batter into 10 inch tube pan. Bake at 350 for 60 minutes Invert and cool . Loosen edges when cool and shake pan to remove cake.
FILLING: Beat whipping cream to stiff peaks fold in lemon filling, chill if necessary.
Assemble cake bycutting layers , I only cut the cake in half, putting filling mixture inside and then use remaining lemon filling on the outside of the cake. Cake will need to be refrigerated before serving.
2 comments:
Both Cakes were delicious. Loved Ron's lemon curd, my lips are still puckered from the tangyness.BARB
Happy Birthday to Ron. The cakes are beautiful.
Post a Comment