Now that’s a mouthful, both on the page and in real life.
Our friend Marica had another birthday and, as our tradition goes, we had the pleasure of making the annual birthday cake. She usually opts for chocolate cake with white frosting and, as such, we have made Devil’s Food Cake or Red Velvet Cake, rotating between the two, for the past many years. This year, however, she declared that she wanted a white cake. Say what? Since I’m always up for baking something new and different, I was quick to oblige.
She had no thoughts on the type of frosting and left it up to us to surprise her. We polled our friend Justin, who would also be in attendance, and he voted for chocolate, trying to convince us that this was what the birthday girl would prefer. Turns out that this was his choice and the furthest thing from her mind. Nice try and no chocolate for you! It was her birthday after all.
After much deliberation, we decided on white cake with lemon curd between the layers and a lemon frosting. However, the white cake we chose is so much more than just white cake. It is made with brown butter that gets whipped forever in my favorite kitchen appliance, the Cuisinart stand mixer. The recipe comes from The Sweet Life, the Chanterelle dessert cookbook, and honestly is the only white cake that I will ever make. It is moist, light and fluffy.
I then found a recipe for Lemon Swiss Meringue Buttercream frosting. The frosting gets its lemon flavor from lemon curd, which I had never made. The curd is essentially egg yolks, lemon zest, juice and sugar and has a bit of a tart, tangy taste with a pudding-like consistency.
So, we baked the cake, slathered the lemon curd between the layers and then finished it off with the lemon swiss meringue frosting.
Happy Birthday, our dear treasured friend, and we can’t wait until next year.
Here are the recipes…