Re: Lime Curd (cake recipe)

Name    : 
E-Mail  : 
Subject : 

Comments:
: Here is the recipe for the cake. It has a bottom crust made of crushed pretzels ( I guess to represent the salt on a margarita) but I prefer it without. It also is just iced with cool whip but I thougth it took away from the flavor of the cake. Here goes....
1 1/2 c coarsly crushed pretzels
1/2 c sugar 
1/2 c melted butter 
1 box Betty Crocker Supermoist white cake mix 
1 1/4 c nonalcaholic margarita mix 
1/2 c vegetable oil 
1 T grated lime peel 
3 egg whites 
1 container thawed cool whip 

Preheat oven to 350 
(325 for dark or nonstick pans) 
Spray bottom only of 13x9 pan with spray containing flour . In medium bowl mix pretzels, butter and sugar. press into bottom of pan .  In large bowl beat cake mix, margarita mix, oil, lime zest, and egg whites on low for 30 seconds then beat on medium for 2 minutes. Pour onto pretzel mixture. Bake for 35 to 40 minutes or till tests done. Cool completely then top with cool with and additional lime zest. 
**I find that this cake is very moist and tastes even better the next day. The lime taste realy starts to come out in it. It is very delicate and makes a great cake for showers etc... I have also found that people either realy like or realy dislike the bottom crust. I dont think it realy adds to the cake at all. That is why I want to fill the cupcakes with a lime curd and then just dust the tops with powdered sugar. I also have a recipe for candied lime slices to top the cupcakes with. If anyone is interested in that just let me know. ENJOY! 





: Margarita cake - can you post the recipe for all of us?  Here's what I found when I did a search for the lime curd:

LEMON CURD
Source: The Martha Stewart Living Cookbook by Martha Stewart Living Magazine
Makes 1 1/2 cups

This makes enough curd to fill a 6- or 7-inch double layer cake. It is delicious spread between the layers a delicate chiffon cake or with sweet, fluffy meringue.

4 large egg yolks
2 large whole eggs
3/4 cup sugar
1/2 cup fresh lemon juice
4 tablespoons unsalted butter, cut in pieces
Grated zest of 2 lemons

Whisk together the egg yolks and the eggs in a medium bowl. Combine with the sugar and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture coats the back of a spoon. 8 to 10 minutes.

Remove the pan from the heat, and stir to cool slightly. If the mixture is at all lumpy, strain through a fine sieve into a medium bowl, and add the butter, a piece at a time, stirring until smooth. Stir in the zest. Cover the surface with plastic wrap to prevent a skin from forming. Let cool completely before using. Curd may be refrigerated for up to 4 days.

LIME CURD
Makes 3 cups

This makes enough to fill two 9-inch tart shells, three 3 x 14-inch rectangles, or up to four dozen 3-inch tartlets. It can be refrigerated for up to 4 days.

8 large egg yolks
2 large whole eggs
2 cups sugar
1 cup fresh lime juice, strained (about 10 limes)
1 cup (2 sticks) unsalted butter, cut in tablespoons
2 tablespoons grated lime zest, optional

Whisk together the egg yolks and whole eggs in a non-reactive saucepan. Add the sugar and lime u1ce; whisk to combine.

Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to almost pudding-like consistency, about 30 minutes. Remove from the heat; transfer o a heat-proof bowl, Stir in the butter one piece at a time, until fully incorporated. Stir in the lime zest, if using.

If not using immediately, cover the surface of the curd with plastic wrap to prevent a skin from forming, and refrigerate until ready to use.



Optional Link URL : 
Link Title        : 
Optional Image URL: 

   
   

If you press "Preview Message," you are taken to a preview screen where your
message is shown to you before allowing you to post it.
Your message is not finalized until you click "Post Message".

HWForums.com Message Forums
Copyright © 2001 HighWired Internet Innovations Inc. All rights reserved.