Hot Milk Lemon Scented Cake

Hot Milk Lemon Scented Cake
This cake is moist with a hint of lemon and is especially delicious when made with Meyer lemons.
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9229 calories
1455 g
850 g
332 g
137 g
124 g
2648 g
6684 g
937 g
4 g
188 g
Nutrition Facts
Serving Size
2648g
Amount Per Serving
Calories 9229
Calories from Fat 2968
% Daily Value *
Total Fat 332g
511%
Saturated Fat 124g
618%
Trans Fat 4g
Polyunsaturated Fat 63g
Monounsaturated Fat 125g
Cholesterol 850mg
283%
Sodium 6684mg
279%
Total Carbohydrates 1455g
485%
Dietary Fiber 20g
78%
Sugars 937g
Protein 137g
Vitamin A
95%
Vitamin C
19%
Calcium
303%
Iron
181%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/3 Cups All-Purpose Flour
  2. 2 Teaspoons Baking Powder
  3. 1/4 Teaspoon Kosher Salt
  4. 1/2 Cup Unsalted Butter
  5. 1/2 Cup Whole Milk
  6. 1 1/2 Cups Super Fine Sugar
  7. 3 Large Eggs
  8. 1/2 Teaspoon Pure Vanilla Extract
  9. 1/2 Teaspoon Organic Lemon Extract
  10. Lemon Zest
  11. 2 Six Inch by Three Inch Cake Pans
Instructions
  1. Preheat oven to 350°.
  2. Prepare cake pans with butter and flour.
  3. Sift together the flour, baking power and salt.
  4. Combine butter and milk in a saucepan and gently heat until the butter is incorporated into the milk. Pour the mixture into a large bowl and allow to cool until 85°.
  5. In a double boiler, whisk the sugar, eggs, vanilla and lemon extract. Heat until sugar is dissolved and a thermometer reads 110°. Add the lemon zest and then pass the entire mixture through a fine sieve.
  6. In a stand mixer fitted with the whisk attachment, whisk the egg mixture on high for 10 minutes.
  7. With the mixer off, add the dry ingredients and then mix on low stopping the process to occasionally scrape down the sides of the bowl. When well blended divide the batter between the two prepared pans.
  8. Bake until golden brown, approximately 30 minutes.
  9. Transfer the baked cakes to a cooling rack.
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calories
9229
fat
332g
protein
137g
carbs
1455g
more
The Maine Project http://themaineproject.com/

Swiss Meringue Frosting

Swiss Meringue Frosting
White fluffy "marshmallow" frosting.
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881 calories
217 g
0 g
0 g
7 g
0 g
351 g
128 g
206 g
0 g
0 g
Nutrition Facts
Serving Size
351g
Amount Per Serving
Calories 881
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 128mg
5%
Total Carbohydrates 217g
72%
Dietary Fiber 0g
0%
Sugars 206g
Protein 7g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Large Egg Whites
  2. 1 Cup Granulated Sugar (7 ounces)
  3. 1/4 Cup Water
  4. 1 Teaspoon Organic Lemon Extract (for lemon cake) or 1 Teaspoon Pure Vanilla Extract
  5. 1 Tablespoon Corn Syrup
Instructions
  1. Combine all ingredients in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bowl touch water).
  2. Cook, stirring constantly, until mixture registers 160° degrees on instant-read thermometer, 5 to 10 minutes.
  3. Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment. Beat on medium speed until soft peaks form, about 5 minutes. Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer.
  4. Using icing spatula, spread frosting on cake.
Notes
  1. Use organic lemon extract when preparing frosting for the lemon cake.
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calories
881
fat
0g
protein
7g
carbs
217g
more
The Maine Project http://themaineproject.com/

Lemon Cream

Lemon Cream
This lemon cream is a true revelation, sublimely silky and unlike your everyday lemon curd texture although exactly the same ingredients are used. The genius, as always, lies in Pierre Hermé’s departure from conventional wisdom and technique - butter is added only after the lemon cream has cooled significantly to ensure smoothness, and the whole is then energetically aerated in a blender to produce a melt-in-your-mouth delicacy.
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3241 calories
216 g
1384 g
261 g
29 g
159 g
899 g
358 g
206 g
10 g
83 g
Nutrition Facts
Serving Size
899g
Amount Per Serving
Calories 3241
Calories from Fat 2299
% Daily Value *
Total Fat 261g
402%
Saturated Fat 159g
796%
Trans Fat 10g
Polyunsaturated Fat 13g
Monounsaturated Fat 70g
Cholesterol 1384mg
461%
Sodium 358mg
15%
Total Carbohydrates 216g
72%
Dietary Fiber 3g
11%
Sugars 206g
Protein 29g
Vitamin A
171%
Vitamin C
114%
Calcium
23%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Cup Sugar
  2. 3 Zest Lemons (zest of three lemons)
  3. 4 Large Eggs
  4. 3/4 Cup freshly squeezed lemon juice
  5. 10.5 Ounces unsalted butter, cut into tablespoon-sized pieces, softened
Instructions
  1. Put a saucepan of water over heat and bring the water to a simmer. Place the sugar and the lemon zest in a large metal bowl that can be fitted into the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy, and very aromatic. Whisk in the eggs and then the lemon juice.
  2. Fit the bowl into the pan of simmering water (making certain that the water doesn’t touch the bottom of the bowl). Cook, stirring with the whisk, until the cream thickens and reaches 180°F, as measured on an instant-read thermometer. As you cook the cream, whisking all the while to keep the eggs from overheating and scrambling, you’ll see that at first the cream is light and foamy, then the bubbles get larger, and finally, as the cream starts to thicken, the whisk leaves tracks. Pay particular attention at this point - the tracks mean the cream is almost ready. Keep whisking, keep checking the temperature, and keep your patience - depending on how much water you’ve got simmering beneath the bowl, it could take as long as 10 minutes for the cream to reach 180°F. Pull the cream from the heat as soon as it is cooked and strain it into the container of a food blender or food processor, or into a clean bowl large enough in which to beat it with an immersion blender. Let the cream rest at room temperature, stirring occasionally, until it cools to about 140°F, about 10 minutes. Working with the blender on high speed, or using the food processor, or immersion blender, beat the cream while adding pieces of butter, about five at a time. Scrape down the sides of the container or bowl as needed. When all of the butter has been incorporated, continue beating the cream for another 3 to 4 minutes - extra insurance for a light and perfectly smooth lemon cream. (Depending on your blender’s power, you may need to adopt a beat-for-a-minute-wait-for-a-minute pattern to keep your machine from overheating.
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calories
3241
fat
261g
protein
29g
carbs
216g
more
The Maine Project http://themaineproject.com/