- 7 large eggs, separated
- 1 cup sugar
- 1 cup all-purpose flour
- 1 ounce or 2 tablespoons melted butter
- 1 tsp lavender extract (optional)
Frosting:
- 1 cup butter, softened
- 3 3/4 cups powdered sugar
- 1 lemon, juice and zest
- 1 tsp lavender extract (optional) or vanilla extract
- 1/8 tsp. salt
Other:
- 1 recipe of lavender lemon curd
- 6 ounces (1 1/2 cups) chopped toasted almonds
Cake: Heat the oven to 325 degrees F. Grease a 9 inch spring-form and put parchment paper in the bottom. Put egg yolks in one bowl and egg whites in another. Add 1/2 cup sugar to each. Beat egg whites till stiff and yolks till thick and light. Fold whites into yolks. Sprinkle in 1 cup flour, melted butter, and extract trying not to deflate batter. Bake for 35 minutes. Cool. Slice into 3 layers.
Frosting: Cream together butter and sugar and salt. Add in flavorings and beat till creamy.
Place bottom later, top with 1/2 curd and some frosting (no more than 1/2 cup). Place second layer on top and repeat. top with 3rd layer. Frost whole cake with remaining icing (or reserve some for decoration). Cover sides with almonds. Optional (color some of the frosting and pipe a decorative layer over the border from almond to frosting.
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