The cake was Heaven from beginning to end. There was, however, one thing amiss: It was the wrong cake! Or, one might say, it was the right cake at the wrong time. Marie kindly informed me, when I sent her a picture of it, that it wasn't the one she had in mind for that date. After laughing and laughing, it was, of course, apparent that I had just seen "... Lemon .... Cake" on the Heavenly Bakers' calendar, and happily went off, bought lemons - and baked the cake. So, sometime in the future, I now hoped, perhaps I could make "Woody's Lemon Luxury Layer Cake" while the group makes the "Lemon Meringue Cake."
Briefly, the cake:
Rose's lemon curd is velvety and just tart enough.
It was great fun to finally heap the beautiful Italian meringue on top of the cake, swirl it, and watch it turn golden in the oven for a few minutes. Magical!
So, a happy ending for this Lemon Meringue Cake. It was so well received that there actually was not enough to go around. "Next time," they said, "please make two." I just smiled and winked at Rose.
And now to the task at hand:
Woody's Luxury Lemon Layer Cake. . .I shall reverse in time and prepare Woody's cake. What better way to get on track again? Since the Heavenly Bakers have already done this, I will keep my descriptions, step-by-step comments, and photos brief.
Here is the finished cake for my friend's birthday:
What you see for decoration are white currants and curd swirls.
It was late or I would have piped with my new blue polycarbonate tips.
I love this cake! However, I would not do it all in one day. For me, it worked better doing the curd and the buttercream the day before. This curd is absolutely perfectly luxurious for the 'luxurious' cake. I have tried Tiptree, and in emergency it is fine, but for serious curd! This is it.
I didn't photograph the buttercream process for this cake. I will say that next time I will double the buttercream since I ran out after crumb coat. It would be fine to freeze the leftovers.
A small mis en place
Still battling my oven, I decided to trick it and set for 355' instead of 350'. I timed it for 30 minutes, between the 25-35 minutes specified by recipe. By Jove, it worked.
And then a peculiar thing happened - the recipe tells me to cut the two layers in half. Spread the curd on the bottom layers. Add the top layers. Place one 'set' on top of the other. And -What? I counted. I drew. I summoned my husband from the tv. Whatever I came up with, I ended up with an unfrosted center layer, to which I finally applied buttercream, which wasn't all bad an idea, even if I had misread the recipe. This cake is, indeed, luxurious with it's 17 eggs, and white chocolate, and is now one of my favorite cakes of all time. So very light, layered flavor of lemon and white chocolate. My friend expresses the same sentiments. This birthday girl-friend allowed me to bring home a piece each for my husband and myself, hid two pieces for herself - And ~~~ nobody knows where the rest of this fabulous creation is to be found!
Thank you, Woody.