pastry cream

Tasty Tuesday–Margarita Layer Cake

Last week, I tried a new recipe for my birthday cake. I was a little worried about it, because I tweaked the original recipe to the point where it was unrecognizable, and I’m not sure that birthdays are the right occasion for such baking experimentation. I shouldn’t have worried, though…this turned out to be one of the best cakes I’ve ever made! I’m planning on trying a strawberry-margarita version soon, by substituting a strawberry cake mix for the orange…this recipe has lots of potential for future tweaking!

Margarita Cake

  • 1 (18.25 ounce) package orange cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/4 cup lime juice
  • 1/2 cup tequila

Lime Pastry Cream Filling

  • 1 cup whole milk
  • 2 tablespoons lime zest (from 2 large lime)
  • 4 egg yolks
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon butter, at room temperature
  • 1/4 teaspoon pure vanilla extract
  • 3 tablespoons fresh lime juice (from 1 large lime)

Tequila-Lime Whipped Cream

  • 2 cups heavy cream
  • 1/4 cup tequila
  • Zest and juice from one lime
  • 3/4 to 1 cup powdered sugar
Preheat oven to 350 degrees F. Grease and flour three 8 or 9 inch cake pans.
In a large bowl combine cake mix, pudding mix, eggs, oil, water, 1/4 cup lime juice, and 1/2 cup tequila. Beat for 2 minutes.
Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool in pan for 10 minutes; remove to rack and cool completely before frosting.
To make the lime pastry cream: In a small saucepan, bring the milk and lime zest to a boil over medium heat. Remove the pan from the heat and allow the mixture to cool for 5 minutes.

In a medium bowl, mix together the egg yolks, sugar and flour (mixture will be thick). Pour the milk mixture into the bowl and whisk until smooth. Return the mixture to the saucepan and whisk constantly over medium-low heat until smooth and thick, about 6 to 7 minutes. Remove the pan from the heat and stir in the butter. Whisk in the vanilla and lime juice until smooth. Transfer the pastry cream to a clean bowl and lay a piece of plastic wrap directly onto the surface.

Refrigerate until ready to use.

To make the tequila lime whipped cream: Beat heavy cream until soft peaks form. Add tequila, lime juice and zest, and powdered sugar (to taste) and continue beating until stiff peaks form.

To assemble: Spread a generous layer of lime pastry cream between cake layers. Frost top and sides of cake with tequila-lime whipped cream. Refrigerate for several hours, or overnight, for best flavor. If you happen to have pastry cream and whipped cream left over (I had doubled the pastry cream recipe, which was unnecessary, but delicious!) you can fold the whipped cream into the pastry cream for a wonderful tequila lime mousse.

Stay tuned for the other margarita dessert I made last week…I may have reached the pinnacle of my baking career!

Lemon Lush Cake

This is a great recipe if you love lemons, or if you’re looking to make something that will look really pretty. I loved the way all of the layers looked before I added the frosting!

Lemon Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1 1/4 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1/2 cup limoncello liqueur

Lemon Curd Filling

  • 1 tablespoon grated lemon zest
  • 1/2 cup fresh lemon juice
  • 1 tablespoon cornstarch
  • 6 tablespoons butter
  • 3/4 cup white sugar
  • 4 egg yolks, beaten

Lemon Pastry Cream Filling

  • 1 cup whole milk
  • 2 tablespoons lemon zest (from 2 large lemons)
  • 4 egg yolks
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon butter, at room temperature
  • 1/4 teaspoon pure vanilla extract
  • 3 tablespoons fresh lemon juice (from 1 large lemon)

Lemon Whipped Cream Frosting

  • 2 cups heavy cream
  • 3/4 cup powdered sugar
  • 3-4 Tbsp. limoncello liqueur, to taste

Preheat oven to 350 degrees. Grease and flour three 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk and limoncello, mixing just until incorporated.

Pour batter into prepared pans. Bake in the preheated oven for 17 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.

To make lemon curd filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).

Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate until ready to use.

To make the lemon pastry cream: In a small saucepan, bring the milk and lemon zest to a boil over medium heat. Remove the pan from the heat and allow the mixture to cool for 5 minutes.

In a medium bowl, mix together the egg yolks, sugar and flour (mixture will be thick). Pour the milk mixture into the bowl and whisk until smooth. Return the mixture to the saucepan and whisk constantly over medium-low heat until smooth and thick, about 6 to 7 minutes. Remove the pan from the heat and stir in the butter. Whisk in the vanilla and lemon juice until smooth. Transfer the pastry cream to a clean bowl and lay a piece of plastic wrap directly onto the surface. Refrigerate until ready to use.

To make the lemon whipped cream frosting: Beat heavy cream until soft peaks form. Add powdered sugar and limoncello and continue beating until stiff peaks form.

To assemble: With long serrated knife, split each cake layer in half horizontally, making 6 layers. Place 1 layer, cut side up, on a serving plate. Spread with 1/3 of the lemon curd filling. Top with another layer, and spread with 1/2 of the lemon pastry cream. Add third layer, and spread with 1/3 of the lemon curd filling. Add fourth layer, and top with remaining lemon pastry cream. Top with fifth layer, and spread remaining lemon curd filling. Press on final cake layer, and frost top and sides of cake with whipped cream frosting. Refrigerate cake until serving time.