Рецепт Lemon Gateau Shenandoah
I created this lovely masterpiece in honor of my daughter Shenandoah whom has chosen to follow in my foot steps. As a child she loved lemons, and still does
Подготовка: | American |
Приготовление: | Порций: 14 Slices |
Ингредиенты
|
|
Инструкции
- Preheat oven to 350°F (175°C). Grease and flour cake pan. Set aside.
- Mix all ingredients and blend well. Divide and pour into two prepared 9 inch pans and bake for 25 to 35 minutes, or until cake springs back when pressed in the center.
- For The Sauce:
- Combine all ingredients in a large saucepan. Cook until butter is melted. Boil for 3 minutes, stirring constantly.
- Remove cake from oven. Brush sauce over top of hot cake immediately.Place in freezer, allow to freeze.
- White Chocolate Butter Cream Frosting:
- In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature, fold in white chocolate.
- With an electric mixer, beat butter and sugar until fluffy.
- Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and lemon beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.
- Assembly:
- Place one layer on cake plate, spread seedless raspberry jam (leaving ½ inch from edge).
- Pipe or spread thin layer of butter cream frosting over raspberry.
- Place second layer on top and spread butter cream over top and on sides.
- By dipping spatula in warm water spread frosting evenly out over cake until surface is smooth.
- Use any remaining frosting to decorate cake, or decorate with fresh raspberries and white chocolate curls.