Stephanie Alexander's Layered Lemon Curd Cake (MasterChef)

I've just finished making this cake and have documented the process in photos that I've uploaded into my FaceBook album.

DH and I watched MasterChef this week and it was inspiring watching the celebrity contestants struggle with this recipe. So I decided to give it a go. Yeah it was fiddly... but not too hard if you have the right tools. The most vital thing is the 20cm spring-form tin. They said on the show that you need a crepe pan too... but I coped fine without one. I love my cast iron pan for making crepes and pancakes... they never stick. If you make it: make sure you keep the temp LOW and only LIGHTLY grease the pan.

I also used powdered gelatine instead of sheet gelatine.... much cheaper... and having used both the results are identical if you do it right.

Anyhow... it's in the fridge now... i made it this morning so it has all day to set in the fridge.

Did anyone see this episode of MasterChef or have a go at making it?

YUMMMMMM! I love stephanie, I have 2 editions of her cooks companion (1 signed) although DD informs me one of those is hers as I don't need both. Her recipes are always soooo good! You'll have to tell me what its like when you dig in!

I suspect it's going to be too creamy Rouge... 750ml of cream in the recipe! :o And I used Double Cream to increase the chances of it setting nicely. I love making crepes though... never made a crepe layered cake before. I'm going to be so nervous when I remove the spring form tin!

Ooh just the title made me drool Bathsheba! Didn't see Masterchef, but sounds like a great dish. I love Stephanie Alexander too. I have her big brightly coloured cookbook (can't remember the title off the top of my head).

Oh I am so jealous! I was absolutely drooling. I made a lemon meringue pie yesterday because it was the closest I could get :lol:. It just looked so yummy. I hope it turns out lovely for you - I am so impressed you made it!

Ta Emma... yes, I'll be shaking in my shoes when I open the spring form tin! I make lemon curd quite regularly too... so that didn't daunt me. I have to say the trickiest part was spreading the curd/cream layers perfectly evenly 10 times. I'll be so disappointed if the layers don't look even.... I'm shocking that way :redface:


I'm also thinking we might have a hot curry for dinner beforehand.... something spicy so that the cream is a welcome relief rather than cloying.

Hmmmm, I think I'm coming to your house for dinner tonight then ;)

Oh wow!! DP and I were drooling at this one - let us know how it tastes.

Well if I was in Melbourne I would be wanting dinner at yours tonight! YUMMOOO!!!!

Right everyone - dinner at Baths!

I'll jump on the next plane!

It is on my list of things to try - so I will be egerly watcing to see how yours comes out.

I saw that episode and drooling now at the thought of it. Can't wait to see how it turns out for you

Family and I have just had our curry and cake :) If you have me as a FaceBook friend you can view the photos of it cut and plated... and read my verdict. Essentially the cake was too creamy for me... not surprising given that it had 750ml of it in it. I thought I added enough zest but it could have done with a bit more. I just thought it needed a bit more kick. Anyhow... my main aim was to follow the recipe so that it "worked" ie didn't collapse like it did on Tv. That was achieved. Maybe using powdered gelatine was the key. If you make it then 2 teaspoons of powdered gelatine = 4 sheets.

haha, nice to know that DH & I weren't the only ones drooling over this cake.

I think I might give it a go as we love crepe cakes (I have done chocolate hazelnut crepe cake before)... but I'll probably add limoncello to the cream to break it up a bit if the zest wasn't enough...

Honestly Bath it was gorgeous you should be very proud!

Ta Rouge :) I haven't heard of Limoncello but I'll Google.

Don't get me wrong... i like cream... I add it to my coffee every day... but this was a bit too much. My family really liked the curd layer though.

Ooh, it looks fantastic. Must give it a go one day, just means another pan to buy. I have a 23cm, but not a 20cm springform.