Ingredients with Measurements:
- For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/4 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp lemon zest
- For the Lemon Curd:
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, cubed
- For the Rose Mirror Glaze:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup white chocolate chips
- 1 tbsp powdered gelatin
- 1/4 cup cold water
- Pink and red food coloring
Special equipment needed:
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Saucepan
- Fine mesh strainer
- Rubber spatula
- Offset spatula
- Candy thermometer
- Pastry brush
- Cake stand or plate
Step-by-step instructions:
- Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- To make the lemon curd, whisk together the lemon juice, sugar, and eggs in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until melted and smooth. Strain the curd through a fine mesh strainer and let it cool to room temperature.
- Once the cake and lemon curd are cooled, spread a layer of the curd over the top of the cake. Chill the cake in the fridge for at least 30 minutes.
- To make the rose mirror glaze, combine the water, sugar, and sweetened condensed milk in a saucepan. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil. Remove from heat and stir in the white chocolate chips until melted and smooth.
- In a separate bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom. Microwave the gelatin mixture for 10-15 seconds, or until melted and liquid. Stir the gelatin into the glaze mixture until well combined.
- Divide the glaze into three bowls. Add pink food coloring to one bowl, red food coloring to another, and leave the third bowl white. Mix each bowl until the color is even.
- Pour the white glaze over the chilled cake, using an offset spatula to smooth it out. Drizzle the pink and red glazes over the top in a swirling pattern. Use a toothpick to create a marbled effect.
- Chill the cake in the fridge for at least 2 hours, or until the glaze is set.
- To serve, run a knife around the edge of the cake pan and carefully remove the cake. Transfer it to a cake stand or plate and garnish with fresh roses or other edible flowers.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
- Chilling time: 2 hours
5. Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 21g
- Saturated fat: 12g
- Cholesterol: 135mg
- Sodium: 230mg
- Total carbohydrates: 62g
- Dietary fiber: 0g
- Sugars: 50g
- Protein: 6g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use margarine instead of butter, but the flavor may be slightly different.
- You can use lemon extract instead of lemon zest if you don't have fresh lemons.
- You can use store-bought lemon curd instead of making your own.
- You can use dark chocolate chips instead of white chocolate chips for a different flavor.
Variations:
- You can add a layer of fresh raspberries or strawberries between the cake and lemon curd for a fruity twist.
- You can use a different flavor of cake, such as vanilla or chocolate, and pair it with a different flavor of curd, such as lime or orange.
- You can use different colors of food coloring for the mirror glaze, such as blue and green for a mermaid-inspired cake.
Tips and tricks:
- Make sure to let the cake and lemon curd cool completely before assembling the cake, or the glaze may melt and slide off.
- Use a candy thermometer to ensure that the glaze reaches the correct temperature for setting.
- If the glaze is too thick, you can microwave it for a few seconds to thin it out.
- To create a smooth surface on the cake, use an offset spatula to spread the glaze evenly and gently tap the cake on the counter to remove any air bubbles.
Storage instructions:
- Store the cake in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- The cake is best served chilled, but you can let it come to room temperature before serving if desired.
Presentation ideas:
- Serve the cake on a cake stand or plate and garnish with fresh roses or other edible flowers.
- Cut the cake into slices and serve on individual dessert plates.
Garnishes:
- Fresh roses or other edible flowers
- Lemon slices or zest
- Whipped cream
Pairings:
- Serve the cake with a cup of hot tea or coffee for a delightful afternoon treat.
Suggested side dishes:
- Fresh fruit salad
- Lemon sorbet
Troubleshooting advice:
- If the cake is too dry, try adding a bit more milk to the batter.
- If the glaze is too thin, try adding more gelatin to thicken it up.
- If the glaze is too thick, try microwaving it for a few seconds to thin it out.
Food safety advice:
- Make sure to use pasteurized eggs in the lemon curd to avoid the risk of salmonella.
Food history:
- Mirror cakes originated in France in the 19th century and were traditionally made with a shiny glaze made from sugar, water, and gelatin.
Flavor profiles:
- This cake has a bright and tangy lemon flavor, with a sweet and creamy white chocolate glaze.
Serving suggestions:
- This cake is perfect for special occasions, such as birthdays or bridal showers.
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