Delicious Recipes
Swiss Buttercream
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
In a double boiler, whisk together the egg whites and sugar until the sugar is dissolved. Transfer to a mixer bowl and beat until stiff peaks form. Add the softened butter, one piece at a time, until fully incorporated. Mix in the vanilla extract and salt until smooth.
Classic White Almond Cake
Ingredients:
- 2 1/4 cups cake flour
- 1 cup whole milk, room temperature
- 6 large egg whites
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 3/4 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, softened
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a mixing bowl, combine the milk, egg whites, almond extract, and vanilla extract. In another bowl, combine the flour, sugar, baking powder, and salt. Add the butter and half of the milk mixture, and beat until smooth. Add the remaining milk mixture and beat until just combined. Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Lemon Curd Filling
Ingredients:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 4 tablespoons unsalted butter, cut into pieces
Instructions:
In a saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until melted. Pour the curd into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until ready to use.