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Title : Lemon and Almond Streamliner Cake
link : Lemon and Almond Streamliner Cake

Lemon and Almond Streamliner Cake

Streamliner id = "post-body-7895378184006872484"> Ingredients
Custard
zest of 2 lemons
3/4 cup whole milk
1/2 cup (3 1/2 ounces) of sugar
4 egg yolks
1/2 teaspoon fine sea salt
2 tablespoons cornstarch
1/2 cup lemon juice (about 3 lemons)
1/2 cup (4 ounces) unsalted butter, cut into small cubes

cake
1 1/4 cups (5 ounces) cake flour sifted
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
3/4 cup (6 ounces) pasta almond
at room temperature
10 tablespoons (5 ounces) unsalted butter, at room temperature
2/3 cup (4 ounces 2/3) sugar
3 tablespoons oil canola
2 teaspoons pure vanilla extract
3 eggs, at room temperature
2/3 cup buttermilk, at room temperature
Procedures
1
to make the lemon cream mix the lemon zest, milk and 1/4 cup sugar in a medium saucepan and heat over medium-low heat until hot. Meanwhile, in a bowl, mix egg yolks, remaining 1/4 cup sugar and salt until well combined, then add the cornmeal, then lemon juice.

2
slowly whisk third of the hot liquid into the yolk mixture. Pour the mixture into the saucepan with the hot milk and cook over medium-low heat, stirring constantly, until the cream begins to thicken and bubble for 1 minute (you will have to stop beating for a moment to see if it is in boiling) .

3
Strain the cream by a fine mesh strainer into a clean bowl and whisk in the butter until it has melted. Place a piece of plastic wrap directly on the surface of the pastry cream and place in the refrigerator to chill for about 2 hours. The flan is easier to work once it is established.

4
Center the oven rack and preheat the oven to 350 ° F.
5
To make the cake, sift flour, baking powder and salt in a bowl then beat the mixture to ensure that the ingredients are well mixed.
6
Using a stand mixer with the paddle, combine the almond paste, butter, sugar, canola oil, and vanilla on low speed until blended; gradually increase the speed to high and cream until very light and fluffy, 5-7 minutes, stopping frequently to scrape mixer paddle and the sides of the bowl with a rubber spatula. Mix the eggs one by one, by adding the following as soon as the previous one has disappeared in the mass.

7
With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with flour. After each addition, stir until just mixed and stop and scrape the bowl. Stop the mixer before the last of the flour is incorporated and complete the mixture by hand with a rubber spatula to ensure they do not overheat the dough.

8
Pour the mixture into the prepared pan and spread evenly. Rap tray firmly on the counter to release air bubbles. Place pan in center of oven and bake until the cake is a rich golden color and a wooden skewer punctured in the center comes out clean only, 42 to 45 minutes. The cake may crack on the surface as it bakes; do not worry, this simply provides a way for the cake to absorb more of the lemon cream.

9
Cool the cake in its pan on a wire rack for 30 minutes. Gently invert the cake on the shelf, leaving the parchment paper until it joins the cake. Flip the cake from its normal position and continue to cool the cake on the shelf until it reaches room temperature.

10
To finish the cake, remove the parchment paper and place the cake right side up on a flat plate. Using a metal spatula, spread a thin layer of lemon cream on the sides of the cake to seal the cake and give it a glow of light. Put the rest of the lemon cream on top of the cake, barely extending to the edge. Use your spatula to make a cream swirly design on top of the cake. Allow the cake assembled (or actually, lemon cream) to set in the refrigerator for 30 minutes.

11
Bring the cake to room temperature before serving (this will take about one hour). Any leftover cake kept in an airtight container in the refrigerator up to 3 days.

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