Stephanie Alexander's Layered Lemon Curd Cake (MasterChef)

[Bathsheba]

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?

[Rouge]

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!

[Bathsheba]

I suspect it's going to be too creamy Rouge... 750ml of cream in the recipe! 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!

[Laranna]

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).

[mrscricket]

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

[Bathsheba]

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


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.