Follow by Email:
Like us on facebook


Monday, February 21, 2011

Lemon Bavarian Cream Cake



From the kitchen of One Perfect Bite...This is a lovely dessert with potential that's yet to be realized. I was drawn to the cake by this photo, and it led me to the recipe for a Lemon Curd Mousse Cake that you can find here. The cake first appeared in Bon Appetit magazine, and if you read the reviews that accompany the recipe, you'll find that while most people like the cake, they had some reservations about the way it was constructed. I, too, like the cake, and plan to make it for our dessert on Easter Sunday, but only if I can do more testing and correct the problems I've encountered with it this week. I want to start my critique with an observation. This cake is far more like a Bavarian cream than a mousse. The filling lacks the velvety smoothness that's associated with mousse, and while its frothy lightness is quite pleasant, the cake is poorly named. The original recipe includes instructions for making lemon curd. If you purchase commercial curd or already have a recipe that makes one that you trust and enjoy, there is no reason to use the developer's recipe. It makes a nice, not exceptional filling. Whatever its source, you'll need at least 3-1/2 cups of lemon curd to make the cake filling. You'll also want to take a look at pan size and the type of crumbs you use to make the bottom crust. I suggest you use a 9 or 10-inch springform pan. The 8-inch pan that is recommended is way too small to handle all the filling the recipe will produce. Unless you are particularly fond of shortbread, use graham cracker or gingersnap crumbs to make the crust. There is nothing exceptional about the shortbread crust and the cookies are an unnecessary expense. You might also want to use pasteurized egg whites for the filling. While the yolks are cooked long enough to kill bacteria, the whites are not. If you cook for the very young or very old or any member of your family has a compromised immune system, pasteurized eggs are worth every cent they cost. The cake sounds more involved than it actually is. There are several steps needed to make it, but none of them are difficult. Time may be a problem. If you make your own curd, you'll need two days to make the cake table ready. Most of that time is passive chilling and final assembly is relatively easy to do. It is very important to serve this at room temperature. The texture of the cold cake is almost rubbery, but if it can sit for 30 to 45 minutes before serving, you'll have a confection that is light and frothy and melt-in-your-mouth good. Here's the recipe.

Lemon Bavarian Cream Cake...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
Curd
2-1/3 cups sugar
4 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Crust
Nonstick vegetable oil spray
2 cups shortbread cookie crumbs (about 7 1/2 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
Mousse
5 tablespoons water
4 teaspoons unflavored gelatin
6 large egg whites (pasteurized if possible)
3/4 cup sugar
1 -1/2 cups chilled heavy whipping cream
Garnish
Lemon slices, cut into quarters

Directions:
1) To make the curd: Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead. Press plastic wrap onto surface of curd and keep chilled.)

2) To make crust: Preheat oven to 350 degrees F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.

3) To make mousse: Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over water. Let stand until gelatin softens, about 15 minutes. Meanwhile, place 1-3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Remove 3/4 cup of curd and set aside for final assembly. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.

4) To serve: Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.) Arrange lemon slices between rosettes. Cut cake into wedges. Yield: 10 to 12 servings.

You might also enjoy these recipes:
Lemon and Poppyseed Cake with Yogurt Glaze - Kitchen Wench
Lightened Up Lemon Bars - Half Baked
Meyer Lemon Tart Topped with Lightened Lemon Cream - Food Lover's Odyssey
Lemon Cakes - Pastry Studio
Lemon Tart Brulee - Sticky Gooey Creamy Chewy
Lemon Gingersnap Icebox Cake - Bittersweet
Lemon Strawberry Ice Box Cake - Two Kitchens

This post is being linked to:
Smiling Sally - Blue Monday

101 comments :

Pondside said...

This sounds delicious. I really appreciate your tips about pan size, crust etc.
I like to try a new cake every year at Easter. I'll test this one out first.

Ginny said...

I knew if I stayed up just a few minutes longer, you'd have a new post up! Are you on auto post? Maybe around 1:30 A.M. eastern time? This looks incredibaly luscious!!

My Little Space said...

Good day, Mary! Today is Monday and this is such a sunshine. It's also something that I would die for. Gosh.... How I love the gorgeous yellow! A perfect spring recipe in Oregon. Hope you're enjoying your day under the sunshine.
Cheers, Kristy

Food, Fun and Life in the Charente said...

By now you will know how much I love lemon, this is also another recipe that looks amazing. Diane

Monika said...

Hello Mary, thank you for your kind comment you left on my blog. Yours is absolutely "delicious"! You just found one more loyal follower :)) Have a wonderful day, cheers, Monika.....

Alessandra said...

This is a mega cake, calls for a special occasion, with all those eggs and lemon curd!
I am sure your family and friends enjoy having you around Mary!

ciao
A.

Spoon and Chopsticks said...

That's a perfect slice!

Priya said...

Irresistible and inviting cake..marvellous!

Ana Rita said...

So wonderfull Mary!!!
That slice is perfect and probably very tasty also...

Hope you have a nice day...
Kiss
Rita

Les rêves d'une boulangère (Brittany) said...

Decorated beautiful Mary! I can imagine how refreshing this would taste because of the texture and the citrus

The KitchenMaid said...

Hi Mary, thanks so much for stopping by my blog. I love your lemonfest!

Asteri said...

I love it!!!!!!
Cheers

Brindusa said...

So, Mary, this is one of those that looks better than it tastes? :)))))
Beautiful picture. It looks so good that I think I will give it a try.
Thanks. Have a nice week.

Jean said...

oh man this looks lovely, i've got a weak spot for creamy moussey like cakes. and on top of that we have tangy lemon to boot! delicious!

Red Nomad OZ said...

Oh that's WAAAAAY too many decisions to make!! I think I'll just enjoy the photo and fantasize about eating it!!!

Have a lovely evening!!

Fuat Gencal said...

Hayırlı haftalar, ellerinize, emeğinize sağlık çok leziz ve iştah açıcı görünüyor.

Saygılarımla.

CaThY said...

I love lemon bakes. Yours looks very delicious ;)

Leyla said...

Oh Marry
Lemon Bavarian Cream Cake looks delicious. Thank you so much for stopping by my blog
have a nice week
Kiss
leyla

bellini valli said...

Oh my, O think I am in heaven with this cake Mary!

Margaret Murphy Tripp said...

The cake looks delicious. Thanks for the tips. I love all things lemon!

highplainsdrifters said...

Bavarian cream ... new term for my culinary dictionary. Thanks!

Lucie said...

Thanks for all these great tips, Mary! This sure looks like a crowd-pleaser, and by "crowd" I mean myself--I could eat it all up!

Martha said...

It does look yummy and there is something about lemon that seems perfect for Easter dessert!

Hélia said...

I gotta tell you,I just love tese cake!!!
I have to find the time to do them all.

thank you for such good recipies.

kisses

Hélia

What's next said...

that does sound like a wonderful Easter dessert! I love lemon and it looks wonderful...

Clint said...

I shall make myself eat it very slowly, taking much pleasure in each small bite, extracting the full measure of flavor from every morsel.

lostpastremembered said...

I love the way you break the recipe down... that is so good of you. DOn't you wonder what is in a recipe tester's head when they seem to get the proportions so wrong?? I am crazy about lemon... I think I will try this with your added instructions next to the recipe!

Kim said...

This bavarian is a DREAM to me. Since i'm a child, my favorite desserts are made from lemon. In fact, when I was a kid, the only dessert I wanted to eat was lemon meringue pie... So for all my birthday partys until I was 12 or 13 the only dessert my mother bakes was that... And this cake looks lovely to me...

briarrose said...

Beautiful cake. It looks so light and fresh. Yummy.

aipi said...

Your cake looks spectacular Mary! Great pics, so vibrant and so professional looking..


US Masala

Susi said...

Mary, this cake sounds delicious and perfect for spring! I really appreciate your honest review and if I do make it I will certainly take note of them. Hope you are having a wonderful Monday :o)

Soumya..... said...

Wow, I just wonder how you manage to cook so well! This one looks so yummy yummy!

kitchen flavours said...

Your cake looks fabulous! No matter that it is poorly named, it looks downright delicious! Would be lovely to have a slice! :)

Jenn said...

The cake does look delicious. Thanks for the little pointers on making it even better!!

Sushma Mallya said...

Looks delicious Mary would love to try this as my son loves cakes:)

lena said...

looking very good, i wld love to try this one day!

Sydney Jones said...

Mary! This cake looks delicious and beautiful :) I had no idea you were on a lemon kick too, I don't get out much ;) Your past week looks amazing with all the lemon goodies! I have to try the glazed lemon chicken, looks so good!!

Ronda Kisner said...

Oh YUM!

Donnie said...

Looks gorgeous but too labor intensive for me. Beautiful presentation on that lovely blue plate.

Elaine said...

I can see why you were drawn to the photo. It looks so luscious. I'll be interested in seeing what it looks like after you have tweaked the recipe more.

G said...

Oh boy looks so yummy... Happy blue Monday..

gengen said...

Oh boy looks so yummy... Happy blue Monday..

Peggy Clyde. said...

My son loves lemon recipes. I can't wait to try this for him. Thanks again.

SmilingSally said...

Anything with lemon has GOT to be good!

Happy Blue Monday, Mary.

Suman Singh said...

Gorgeous cake..I can't take my eyes of it..looks so beautiful and refreshing..yummie! Thanks for the recipe..

Blue Ridge Altered Art said...

Oh my, I have got to try that. Looks delicious. ~~Sherry~~

Linda Starr said...

Oh that looks lucious and the lemon thins below, If I made all your recipes I'd be, well let's not go there. Ha.

Eliana said...

This cream cake looks absolutely heavenly Mary. Wish I could have a slice for breakfast right now.

Food Lover Kathy said...

Great way to start off the week. This truly looks so light and lemony - perfect combination. Thanks also for adding the link to my lemon tart.

Maria Dolores said...

Muy refrescante este pastel con ese delicioso sabor a limón. Te ha quedado muy, muy bonita.
Saludos

Katerina said...

It is so good that you give all these instructions and you critisize the food as well explaining its pros and cons. It looks beautiful.

Cat & Cricket said...

You know I could actually smell the lemon whenI read your post? Ha! Happy Blue.. thanks for shring!
Smiles~
C

Carmen said...

Hi, Mary. It has been a pleasure read your comment in my blog. If you need any help translating the recipies ask me and I'll try to explain you as good as I can :-)

Regards

Pat @ Mille Fiori Favoriti said...

This looks like a lovely creamy cheesecake, Mary! It's the kind I enjoy the most. I think I will make it for Easter. Thanks, and Happy Blue Monday and President's Day!

Nancy and Vijay said...

Hello Mary, I'm loving all your lemon recipes. I've been gone most of the month and am having fun going through them all. Take care, Nancy :)

Ryan said...

Oh this cake is calling my name! It looks divine and like sunshine on a plate!

Design Wine and Dine said...

Playing catch up today - been mia for a few days now! Great step by step advice/tips on making this cake. I would be drawn to that picture too and yours equally so! It does look a bit "thicker" than a mousse like you mention - still looks/sounds delicious!

~~louise~~ said...

I've come to the conclusion that the best sunshine one can receive in the long cold days of winter is Lemon Bavarian Cream Cake al la Mary!!!

Just heavenly Mary. I am sure you will per-fect it to your liking. You might want to check out this recipe just out of curiosity.

Thanks for sharing...

Joanne said...

I'm actually kind of glad that this is more of a bavarian cream...because I really love bavarian cream! So beautiful!

Claudia said...

It is definitely a mood-brightening cake and yours looks light and luscious. Appreciate the detailed instructions - you learn as you go and it is helpful to have you share the experience.

From the Kitchen said...

Easter? I can't wait! After a few days of slightly warmer temps, it's once again raining/sleeting/snowing and gray. Lemon just perks me up in any form. This does sound delicious and you've worked out some kinks for me. It could very well find space on our dessert menu.

Best,
Bonnie

RamblingTart said...

Mmm, a perfectly light and lemony dessert for Easter. :-) I'm glad you included your tips and observations. That is always helpful!

Mamatkamal said...

This is the most beautiful lemon cake I've ever seen, it's so high! Thanks for the recipe and have a great evening!

MegSmith @ Cooking.In.College said...

Wow, I love anything with lemon in it and this sounds fantastic. Seriously so good, that cake and the cookies in the previous post look to die for. I can't wait for Spring and the bright lemon just makes me more optimistic :-)

Faith said...

Would you believe I've never made lemon curd? I've actually been wanting to for a while now, so I think instead I'll just make this beautiful cake! Thanks for sharing, Mary. Hope your week is off to a wonderful start!

Karen Harris said...

Thanks so much for your candid comments about this recipe. I so appreciate that recipes don't always go as planned even for the most experienced cooks. I also like that you acknowledge that sometimes store bought products can work just as well as homemade. I hope you let us know how your version at Easter works.

Nicolette said...

Lemon anything and I'm in! This looks delicious, especially the combination of tart lemons and sweet cream. Perfect for spring! -Nicolette

Carol @ There's Always Thyme to Cook said...

Looks so light and so lemony! I would love a nice, big slice of that cake!

Renee @ MyKitchenAdventures said...

If this showed up at my table...I would think I seriously had died and gone to heaven! OH MY how delicious! I agree with other comments on making this for Easter! Wow...thanks!

That Girl said...

I wish more bloggers dissected the recipes and gave tips like to did. This is such a helpful post

cookwithnikki said...

This makes me wish I could eat the food right off of the computer screen! I love all things lemon, and this looks absolutely wonderful, definitely something I'll have to try... What a beautiful blog by the way!

Simply Life said...

oooh I've never had anything like this!

GLENDA CHILDERS said...

I love it when this blue and while plate shows up in your blog, and it looks amazing with the lemon dessert.

Check out my blog on Wednesday, Mary. I am sending some blog awards your way.

Fondly,

Glenda

Jersey Girl Cooks said...

Wow, this cake looks so light and heavenly!

Betty Ray said...

There is something about lemon curd and cream that is just too good to pass up. This looks so beautiful. I'm sure it tasted light and divine. I hope to give it a try sometime.

kitchen flavours said...

Hi Mary, Stopping by to let you know that the "Pulut Hitam", uses Black Glutinous Rice and not Black Rice. The difference is Black Glutinous Rice contains starch and is usually used in some form of dessert. Please check your black rice to see whether it is glutinous or just plain black rice. Thought you would like to know before trying out the "Pulut Hitam". Have a nice day, Mary, and thank you for your visit!

Merisi said...

This cakes looks fantastic and sounds so delicious!
Do you mind if I steal a slice? ;-)

Julie said...

This looks so delicious. Interesting how sometimes a dessert becomes so much more delicious when it warms just slightly.

Jen_from_NJ said...

Thank you for all of the helpful tips. The cake looks just lovely!

Joy said...

It looks so nice and yummy. Pretty on the blue plate too. Have a great week!

Jess @ Bakericious said...

I am drooling, this cake looks so nice.

Pattie @ Olla-Podrida said...

Oh, this cake! I have really been craving lemon and this is EXACTLY what I want!

Nicole Jeannette said...

Mary, thanks so much for visiting my blog! Your comment was so nice :) And I loved this! My favorite dessert is anything lemon and this looks delicious! I want to try this!

Monet said...

So I love how this recipe sounds...Lemon Bavarian Cream Cake, and I'm now eager to try this somewhat challenging recipe. Thank you for sharing your words and this tempting photograph. And thank you for your kind thoughts on my own blog. I appreciate you!

penny aka jeroxie said...

You should write a cookbook! This looks so tempting. love the mousse and lemon curd.

Alexis AKA MOM said...

Wow that truly is beautiful! The only thing is I wouldn't stop with just one piece!

Thank you so much for stopping by and your kind words it means a lot to me.

sanjeeta kk said...

Love your tips on baking. The cake looks delicious and lovely.

EliFla said...

I think your cake is even better the one you read recipe about!!!

You gave me a good advice for Easter Sunday...and I have even to try a lemone curd recipe!!!

Thanks, hugs, Flavia

Shelley said...

Looks divine! Good tip on skipping the shortbread and going with a graham cracker or gingersanp crust. I really like the flavor of ginger snaps with lemon. I think you've insprired me to come up with my own combination- thanks for sharing!

yummychunklet said...

The cake looks so good, I could eat a slice right now! And, I just ate lunch!

Sweet And Crumby said...

Can't wait to surprise my husband with this beautiful cake! Bavarian cream...lemon...oh my goodness. Your photo is gorgeous as well. Have a great week and thank you for stopping by my blog as well. It's so much fun to meet other bloggers via the comments!

Mateja ^_^ said...

I'm speachless, it is so devine looking! Thank you for sharing :)

Marie said...

I'm not a big fan of lemon, but I must admit that this cake does look awfully good! :-)

A little bit of everything said...

i had no idea until I read your post what's a Bavarian cream. Thanks for the info.

the cake look amazing thou.

have a wonderful day Mary

FOODESSA said...

Mary...how I so appreciate thee!

I so enjoy how you deciphered a dessert you're getting excited about making...can't wait for the final critique on this one. I personally can't wait...lemon desserts are a close second to chocolate ones for me ;o)

BTW...when I'm worried about the egg whites...I pre-freeze and then thaw in the fridge...it saves me $ and securitizes my tummy at the same time ;o)

Have a wonderful day,
Claudia

CaSaundraLeigh said...

This sounds like the perfect dessert for Easter!

DaniD said...

This sounds delicious! I can't wait to try it!

Rhonda said...

Mary, you have tortured me enough with all the lemon recipes, I finally made a recipe and posted it. A summer recipe for most, but it was the healthiest one I could handle right now. Thanks for putting lemons fore front in my mind. Wish I was having a slice of your cream cake instead of some granita.

Lora said...

From where I sit here in Germany, this cake looks wunderbar. Thanks for stopping by my blog and for your lovely comment. what a fantastic blog you have!

Antonette said...

So impressed with your blog, recipes and photos are outstanding! Of course, this cake is absolutely gorgeous. Mouth watering now! Will look forward to seeing more from you!

Tree said...

I am a lemon FANATIC, and I think I just found my next birthday cake! :) If I can wait til November to make it, that is!

AddThis

Related Posts with Thumbnails