A two-storey lemon curd cake

I made this cake for my sweet little sister’s birthday. She asked for something a bit sour, but not too sour. It was heart-shaped and had two storeys. Was quite a hit!

I think this cake would be OK for 30 people. Depends on the size of their sweet tooth. 🙂

For the batter:

410g unsalted butter

3.5dl caster sugar

9 eggs

170g sour cream

550g flour

3.5tsp baking powder

5tbsp milk

 

For the syrup:

1dl sugar (x 2)

1dl water (x 2)

 

For the filling:

about 650-680g lemon curd

 

For the topping:

800g cream cheese

250g unsalted butter

6.5tbsp icing sugar

the grated peel and juice of 1 lemon (or more if you want it to be more lemony, taste it)

some of the leftover lemon curd to taste (if you haven’t eaten it by that time already – happens to me all the time)

some blueberries and raspberries to decorate the cake

 

Line the base and sides of two cake tins (24cm and 20cm) with baking parchment (it should be a couple of cm higher than the edges on the sides, because the cake rises a bit).

Preheat the oven to 160°C.

Mix the butter (on room temperature) and sugar until the colour turns lighter (it should take about 2 minutes with an electric mixer). Lightly whisk the eggs, lower the speed of the mixer and add the eggs into the butter and sugar mix. Mix a further 1 minute. Add the sour cream. Mix the flour and baking powder and then (in two parts) add them into the batter. Finally, add the milk and stir until the batter is even.

Pour the batter into the baking tins and bake for about 1 hour and 15 minutes. Check with a wooden grill stick.

Prepare the syrup by mixing 1dl sugar and 1dl water and melting them on low heat, stirring all the time. Put aside to cool.

When the cakes are ready, let them cool for about 10 minutes in the tins. Then turn them out and poke a generous amount of holes into them with a wooden grill stick. Use a silicone brush to moisten the cakes with the syrup. Wrap into cling film and leave into the fridge for the night (or at least for some hours).

Take the cakes from the fridge and cut both into three tiers, using a long knife. The tiers will be quite thin, but that’s a good thing, because otherwise the cake would be too overpowering compared to the filling and topping. Prepare some more syrup (the amounts of sugar and water may vary, but start with 1dl sugar and 1dl water, you can always make some more if needed) for moistening the cakes.

Put the first tier of the bigger cake on the cake stand, moisten generously with syrup and cover with lemon curd. Do the same with the second layer. After moistening the top layer of the bigger cake, assemble the smaller cake the same way. Put the cakes into the fridge for half an hour.

For the topping, whisk the butter (on room temperature) and sugar. Then start adding spoonfuls of cream cheese, mixing them well. Mix some more to get a nice light and fluffy cream. Add the lemon peel and juice. Mix some more. Taste the cream and if you think it’s necessary, add some lemon curd. Put into the fridge until you need it.

Take the cakes out of the fridge. Push 6 plastic drinking straws into the bigger cake (they will support the weight of the smaller cake) and cut them so they are the same height as the cake. Cut the shape of the smaller cake out of a cardboard, wrap it into foil and place on the bigger cake. Now put the smaller cake on the cardboard base.

Cover the cakes with the topping cream, using a spatula. Leave some topping for later. Decorate the cake with berries. Blueberries and raspberries go together especially well with lemon.

During the event where the cake is eaten, cut and eat the upper level of the cake first, then take it away. Remove the cardboard base and straws. Decorate the bare top of the cake with the previously kept topping and some berries. And the bottom level of the cake is now also ready to be gobbled up. 🙂

And that’s it!

PS! If you want to make a smaller cake, you can always make a smaller amount of batter and only one level and if the occasion doesn’t ask for too posh of a cake, you can always leave the sides of the cake bare and use the topping only on top of the cake. Be creative! It’s fun! 🙂

Be nice! Have fun!

Anni

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3 Comments Add yours

  1. BeaFreitas says:

    This cake looks stunning !

    Like

    1. valianni says:

      Thank you. 😊

      Like

  2. Raspberries, blueberries, and lemon. A great combination.

    Like

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