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Lemon and Almond Streamliner Cake
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Servings:
Author:
Course:
Cake
Cuisine:
American
Keywords:
Lemon
Almond Paste
Almond
Lemon and Almond Streamliner Cake
streamliner cake
vintage cakes
🧂 Ingredients
Zest of 2 lemons
3/4 cup
whole milk
1/2 cup
sugar
4
egg yolks
1/2 teaspoon
salt
2 tablespoons
cornstarch
1/2 cup
lemon juice
about 3 lemons
1/2 cup
unsalted butter
cut into small cubes
1 1/4 cups
sifted cake flour
11/2 tsp
baking powder
1/2 tsp
salt
3/4 cup
almond paste, room temperature
6 oz. Break into pieces to make it easier to blend.
10 tbsp
unsalted butter, room temperature
5 oz.
2/3 cup
sugar
3 tbsp
canola oil
2 tsp
vanilla extract
3
eggs
at room temperature
2/3 cup
buttermilk
at room temperature
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Instructions
1
For the custard:
2
Combine the zest, milk, and 1/4 cup sugar in a medium saucepan and heat over
medium-low heat until just hot.
3
In a medium sized bowl, whisk together the egg yolks, the remaining 1/4 cup
sugar, and the salt until well-combined, then whisk in the cornstarch and lemon
juice.
4
Slowly whisk about 1/3 of the hot mixture into the yolk mixture. Pour the yolk
mixture back into the saucepan of hot milk, whisking steadily, until the custard
begins to thicken and bubble for one minute. Note: Helpful to have an instant
thermometer. Egg-based puddings and custards can curdle if cooked beyond 185
degrees. We wanted the custard thick enough to hold a design on the cake so we
shot for a smidge over 180 degrees. Once your custard gets to between 175-180,
take it off the heat but do not strain immediately, give it a couple of minutes.
The heat from the pot should push it to 180.
5
Strain the custard through a fine mesh into a clean bowl, and whisk in the
butter until melted. Place a piece of plastic wrap directly on the surface of
the custard and refrigerate for two hours.
6
For the cake:
7
Center an oven rack, and preheat the oven to 350 degrees. Grease a 9 inch round
cake pan and line the bottom of the pan with parchment paper.
8
Sift together the flour, baking powder, and salt in a bowl, then whisk to
combine well.
9
Using a stand mixer with a paddle attachment, combine the almond paste, butter,
sugar, canola oil, and vanilla on low speed until blended. Increase the speed to
high, and cream until very light and fluffy, about 5 to 7 minutes. Stop the
mixer frequently to scrape the paddle and sides of the bowl.
10
Blend in the eggs one at a time, adding the next one as soon as the previous one
has disappeared into the batter. With the mixer on low speed, add the flour in
three parts, alternating with the buttermilk in two parts, begin and end with
flour. After each addition, mix until just barely blended, and scrape the sides
of the bowl.
11
Pour the batter into the prepared pan and spread it evenly. Rap the pan firmly
on the counter to release any air bubbles. Place the pan in the center of the
oven and bake until the cake is a deep golden color and a wooden pick comes out
barely clean, about 42 to 45 minutes. The batter will fill the pan but shouldn't
overflow while baking. BUT, just in case, you might want to put foil underneath
the pan.
12
Cool the cake in pan on a wire rack for 30 minutes. After 30 minutes, flip the
cake out onto the wire rack, remove the parchment paper, and flip the cake back
to right side up. Cool to room temperature.
13
Place cake on a serving plate and frost the sides of the cake lightly with the
lemon custard. Frost the top of the cake with remaining custard, then let the
cake set in the refrigerator for about 30 minutes. Any leftover cake keeps in an
airtight container in the refrigerator for up to three days.
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