Lemon custard cake

1 layer cake

Ingredients

Quantity Ingredient
1½ cup Cake flour
1 cup Sugar
¾ teaspoon Baking powder
½ teaspoon Salt
¾ cup Butter;unsalted & softened
1 cup Heavy cream
1 Egg
2 Egg yolks
⅓ cup Sugar
6 ounces Semisweet chocolate; finely chopped
¾ cup Heavy cream
¼ cup Sour cream
2 Eggs; at room temperature
¼ cup Lemon juice
2 teaspoons Lemon zest; grated
½ teaspoon Lemon extract
1 tablespoon Cornstarch; plus
2 teaspoons Cornstarch
1 teaspoon Vanilla
2 tablespoons Butter; unsalted
2 tablespoons Sugar

Directions

VANILLA CUSTARD

CHOCOLATE GANACHE

Preheat the oven to 350. Butter a 9" cake pan, line the bottom with a circle of wax paper, then butter and flour the paper. In a large bowl, mix the flour, sugar, baking powder and salt. Add the butter, sour cream and 1 of the eggs. Mix until just blended. Add the remaining egg, the lemon juice, zest and extract. Beat until smooth.

Scrape the batter into the prepared pan and bake for 40 to 45 minutes, or until the top is golden. Set the cake on a wire rack to cool for 20 minutes. Wrap the cake in plastic wrap and chill in the freezer until slightly firm, about 15 minutes. Meanwhile, make the custard. In a small saucepan, bring the cream to a simmer. In a bowl, beat the whole egg, egg yolks, sugar and cornstarch together until light and lemon colored, about 3 minutes. Gradually whisk the hot cream into the egg mixture to warm it. Transfer the warmed egg mixture to the saucepan and cook over medium heat heat, stirring constantly, until thick, about 2 minutes. Remove from the heat and stir in the vanilla. Strain the custard through a fine sieve and set in a bowl of ice water to quick cool to room temp. Cover and refrigerate until throughly chilled. Prepare the ganache. Place the chocolate in a medium bowl. In a small saucepan, bring the cream and butter to a simmer. Stir in the sugar. Pour the hot cream mixture over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth. Let cool to room temp. To assemble, with a long serrated knife, carefully slice the chilled cake horizontally into two layers. Place the bottom cake layer on a 9" cardboard round.

PLace the layer on a rack set over a cookie sheet. Spread the top of the cake with the chilled vanilla custard. Gently top with the second cake layer. Spread the canache evenly over the sides and top of the cake. Chill in the fridge for 20 minutes to set. Source: Mrs Fields I Love Chocolate Cookbook Submitted By MEG ANTCZAK On 04-10-95

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