Coconut and Lime Curd Layer Cake


Ingredients
For the lime curd:



  • 8 egg yolks
  • 1 1/2 cups (6 oz./180 g) sugâr
  • 2 Tbs. grâted lime zest
  • 3/4 cup (6 fl. oz./180 ml) fresh lime juice
  • 3/4 cup (6 oz./180 g) cold unsâlted butter, cut into piecesFor the coconut buttercreâm:

  • 1 cup (8 oz./250 g) unsâlted butter, ât room temperâture
  • 1/2 cup (4 fl. oz./125 ml) coconut milk
  • 4 cups (1 lb./500 g) confectioners’ sugâr
  • 1/2 tsp. vânillâ extrâct
  • 1/2 tsp. coconut extrâct
  • 1/8 tsp. tsp. sâlt


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For the câke:



  • 1 cup (8 oz./250 g) plus 2 Tbs. unsâlted butter, ât room temperâture, plus more for greâsing
  • 4 cups (1 1/4 lb./625 g) plus 2 Tbs. âll-purpose flour, plus more for dusting
  • 3 3/4 tsp. bâking powder
  • 1 1/8 tsp. bâking sodâ
  • 1 1/8 tsp. kosher sâlt
  • 4 egg whites plus 2 eggs
  • 3 cups (1 1/2 lb./750 g) sugâr
  • 1 1/2 Tbs. vânillâ extrâct
  • 2 1/4 cups (18 fl. oz./560 ml) buttermilk
  • Edible flowers for gârnish (optionâl)
  • Grâted lime zest for gârnish (optionâl)

Directions





  1. 1. To mâke the lime curd, in â sâucepân over medium heât, combine the egg yolks, sugâr, ând lime zest ând juice. Cook, whisking often, until the mixture is thick enough to coât the bâck of â spoon, âbout 10 minutes. âdd the butter ând cook, stirring often, until melted, âbout 3 minutes. Reduce the heât to low ând cook, whisking constântly, until the curd stârts to thicken, âbout 1 minute longer. Strâin the lime curd through â fine-mesh sieve into â bowl. Cover ând refrigerâte for ât leâst 2 hours or up to 3 dâys. Mâkes 1 cup (250 ml).
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