1-2-3-4 Citronkage
Navnet på denne gammeldags kage kommer fra sin enkle måleformel: en kopersmør, to kopper sukker, tre kopper mel og fire æg. Vores klassiske tilbyder lag af teksturer og smag, med sødet flødeskum, custardy citron ostemasse og friske blandede bær.
portioner
Maximilian
27.04.2023 @ 15:57
This text appears to be in Danish. Here is a translation of the text:
The name of this old-fashioned cake comes from its simple formula: one cup of butter, two cups of sugar, three cups of flour, and four eggs. Our classic version offers layers of texture and flavor, with sweetened whipped cream, custardy lemon curd, and fresh mixed berries. Makes 10 servings.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature, plus more for pans
– 3 cups sifted all-purpose flour, plus more for pans
– 1 tablespoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 cups granulated sugar
– 4 large eggs, lightly beaten
– 1 1/4 cups buttermilk
– 1 1/2 teaspoons vanilla extract
– Zest of 2 lemons
– 2 recipes Lemon Curd
– Whipped cream
– 12 ounces assorted fresh berries
– Confectioners sugar for dusting
Directions:
1. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans; line with parchment rounds and butter parchment. Dust with flour, tapping out excess. Sift together flour, baking powder, baking soda, and salt in a medium bowl.
2. With an electric mixer on medium speed, beat butter until softened, 1 to 2 minutes. Gradually add granulated sugar and beat until pale and fluffy, 3 to 4 minutes, scraping down sides of bowl once or twice. Gradually add eggs, beating until incorporated after each addition, scraping down sides of bowl once or twice.
3. Slowly add flour mixture in 3 batches, alternating with 2 batches buttermilk; beat until just combined. Beat in vanilla and lemon zest.
4. Divide batter evenly between prepared pans. Bake, rotating halfway through, until a cake tester comes out clean, 35 to 45 minutes. Transfer pans to wire racks to cool for 15 minutes. Invert cakes onto racks to cool completely.
5. Using a serrated knife, split each cake in half horizontally. Reserve the prettiest domed top for the top of the cake. Place the second top, dome side down, on a cake stand or plate, and spread evenly with 1 cup of lemon curd to within 1/2 inch of the