Caramel And Lemon Cake Filling

Decorating By bug101 Updated 2 Apr 2008 , 3:00pm by ruthberry

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bug101 Posted 2 Apr 2008 , 2:22pm
post #1 of 2

I have a request for a wedding cake and on the bottom layer she wants a caramel filling and the 2nd layer she wants a lemon filling. Does anyone have any recipes for this.

Thanks in advance icon_biggrin.gif

1 reply
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ruthberry Posted 2 Apr 2008 , 3:00pm
post #2 of 2

I'm pretty sure there's recipes on this site for those fillings.

I just made a very nice lemon curd filling. Smooth, creamy and tasty!

It's from the America's Test Kitchen site:

Lemon Curd Filling

1 cup fresh lemon juice from about 6 lemons
1 teaspoon gelatin (powdered)
1 1/2 cups granulated sugar (10 1/2 ounces)
1/8 teaspoon table salt
4 large eggs
6 large egg yolks (reserve egg whites for cake)
8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and frozen

Measure 1 tablespoon lemon juice into small bowl; sprinkle gelatin over top. Heat remaining lemon juice, sugar, and salt in medium nonreactive saucepan over medium-high heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling. Whisk eggs and yolks in large nonreactive bowl. Whisking constantly, slowly pour hot lemon-sugar mixture into eggs, then return mixture to saucepan. Cook over medium-low heat, stirring constantly with heatproof spatula, until mixture registers 170 degrees on instant-read thermometer and is thick enough to leave trail when spatula is scraped along pan bottom, 4 to 6 minutes. Immediately remove pan from heat and stir in gelatin mixture until dissolved. Stir in frozen butter until incorporated. Pour filling through fine-mesh strainer into nonreactive bowl (you should have 3 cups). Cover surface directly with plastic wrap; refrigerate until firm enough to spread, at least 4 hours.

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