17 Apr 2009

Mini colorful lemon cake

Color cake 2


I had a close relation with colors, vibrant colors for best. I can’t imagine my life in black and white or pale colors. Maybe Freud explains it ….Maybe I had an exuberant personality, who knows. But life means to me joy and a handful of good and bad moments with which I try to learn and make my best
Every moment in my life have a different color. This colorful cake represents joy and hope. In it you can find a sour flavor that some time life lets us and a sweet and smooth ending. I want to dedicate it for two lovely people that recently having hard times .Paz and Leila.
Leila lives in Italy in Abruzzi region and Paz had a sad event.

Even with a cold, which makes me, stay at home this week I want to make this and share with you this recipe.

I had been bake and decorate a lemon cake a long time .I love lemon desserts actually I really love tangy flavors, for sure Freud explain it too… but I hate squeeze lemons and spend time zesting lemons, and my fingers in the process. So, how do I make a lemon cake without squeeze or zest lemons? I think in pour candied lemon, but the tangy flavors will be missing, it was when I have the idea.

Making of

I took three lemons and cute in quarters, soak in a cup of water and a cup of white sugar, Boil uncovered, stirring frequently, until candy thermometer registers 220 degrees F., 45 to 60 minutes. (Is important to have a culinary thermometer) Drain and set aside. As you see I made tangy lemon marmalade. It was perfect for my cake. The fondant icing gave the perfect flavor balance

lemon cake

Ingredients


3 Tbsp unsalted butter (room temperature)
1 cup white sugar
1/3 cup lemon marmalade
1 large egg
1 egg yolk
¼ cup potatoes Starch
1 cup self rising flour

Method


Cream butter and sugar, until fluffy and pale, add lemon marmalade and mix well
Add the egg and eggs yolk and mix well
In a large bowl combine potato starch and flour Add this mix to butter and eggs mix well.
Line four small cake molds
Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, paint each the cake with marmalade or dulce the leche and then put the rolled fondant. Colored small pieces and cut in small ribbons bring up in curly shape and let to dry. Glue the ribbons on top of the cake with egg white.

Lemon cake

Or roil the fondant and cute in the same shape and size of the top of the cake. Decorate with colored sugar or what else you like



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8 comments:

VINCENT said...

Hello,


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lisa (dandysugar) said...

Colorful, tasty and beautiful. Looks very moist and delicious!

JennDZ - The Leftover Queen said...

Wow Sylvia, that cake looks so good and I bet that lemon marmalade was the perfect addition to your cake.

Ginny said...

this looks so good! :) I would love to try it!

Sophie said...

MMMMM...Sylvia!
Prefiero el pastel sín azúcar glaseado!
Està suculento! Muy rico!

Manggy said...

That just looks so delicious and elegant, Sylvia, I love it! :)

Cynthia said...

Among the many reasons I like to visit your blog is because of the colours and the lighting. It always lifts my spirit.

Coffee and Vanilla said...

What a beautiful cake Sylvia :)

Have a wonderful day and don't forget to check out chocolate-making kit giveaway on my site :)

Margot