Ingredients for Cake
- 10 large egg yolks , at room temperature
- 1.5 cup whole milk, at room temperature
- 3.5 teaspoons vanilla extract
- 4 cups cake flour
- 2 1/2 cups sugar
- 2 tablespoon baking powder
- 1 teaspoon kosher salt
- 20 tablespoons (10 oz / 280g) unsalted butter, cut into pieces and at room temperature
Ingredients for Lemon Custard (Make a day ahead and keep chilled)
- 1 cup fresh squeezed lemon juice, strained
- 3 egg yolks
- 3 whole eggs
- ¾ cup granulated sugar
- 8 Tablespoons (4 ounces) unsalted butter, cold and cubed
Ingredients for Huckleberry Jam (Make one day ahead and keep chilled)
- 1 cup granulated sugar
- 3 cups frozen huckleberries (or alternatively, use blueberries)
- 1 split and scraped vanilla bean or 1 teaspoon vanilla bean paste
Ingredients for Mashmallow Frosting
- 4 egg whites
- 2 cups granulated sugar
- 1/2 c water
- ¼ teaspoon cream of tartar
- ¼ teaspoon kosher salt
FOR THE CAKE:
YIELDS (2) 8 X 3” CAKE ROUNDS, ENOUGH FOR ONE 8” 4 LAYER CAKE.
NOTE: THIS CAKE IS RICH WITH EGG YOLKS, SAVE THE EGG WHITES TO USE FOR THE TOASTED MARSHMALLOW FROSTING!
*ALSO, YOU WILL NEED ONE CONTAINER OF STORE BOUGHT VANILLA FROSTING TO USE WHEN ASSEMBLING THE CAKE. SEE NOTES BELOW.
DIRECTIONS FOR CAKE
1. Preheat the oven to 350°F. Using non-stick spray, spray the sides of two 8 by 3-inch round cake pans and line the bottom with a parchment paper round that has been cut to fit. Spray the parchment paper as well.
2. In a medium bowl, whisk together the egg yolks, 1 cup of the milk, and the vanilla.
3. Sift the flour, sugar, baking powder and salt into the bowl of a stand mixer fitted with the paddle attachment and mix on low for 30 seconds. Add the cold, cubed butter and beat on low until a dry, crumbly mixture forms. Add 1/2 cup of milk and mix on low speed until moistened, scrape down the bowl. Then beat on medium speed for 1 1/2 minutes until smooth and aerated. Scrape down the sides of the bowl again. Add egg mixture in three batches, mixing on medium speed for 20 seconds and then scraping down the bowl after each addition.
4. Transfer the batter to the prepared pan and smooth the surface with an offset spatula. Bake, rotating the pan midway through baking, until the cake springs back when gently pressed in the center, 55 to 60 minutes.
5. Let the cake cool on a wire rack for 30 minutes, and then run an offset spatula around the inside of the pan. Invert the cake onto the wire rack, lift off the pan, and remove the parchment. When the cake is cool enough to handle, after about 20 minutes, reinvert it so the top is facing up. Let cool completely, wrap tightly in plastic wrap, and refrigerate for at least 3 hours before assembling.
DIRECTIONS FOR LEMON CUSTARD
1. In a metal bowl, combine the eggs and egg yolks with the sugar. Add the lemon juice and whisk until fully incorporated.
2. Set the metal bowl over a pot of simmering water. While stirring frequently, gently cook the ingredients over the simmering water until the custard is thick and coats the back of a spoon. Do not allow the water to come to a boil. Keep at a gentle simmer to prevent the in the custard from curdling. Remove the metal bowl from the heat. Add the cubes of cold butter and whisk together to emulsify.
3. Strain the lemon custard through a chinois, or fine meshed sieve into a clean bowl. Cover the bowl with plastic wrap touching the surface of the custard. Store in the refrigerator overnight.
DIRECTIONS FOR HUCKLEBERRY JAM
NOTE: WILD HUCKLEBERRIES ARE AVAILABLE YEAR LONG FROM FRESHWILD.COM
THIS JAM MAY ALSO BE PREPARED USING WILD OR CULTIVATED FROZEN BLUEBERRIES
1. In a large, non-reactive sauté or braising pan (stainless steel), cook the sugar over medium high heat until it begins to caramelize.
2. Using a rubber spatula, gently stir the sugar to ensure that all of it begins to caramelize at once and cooks evenly. Once the sugar is a rich, burnished brown color, add 2 cups of the berries.
3. Stir the berries continuously until they begin to release their juices and break down. Continue stirring for about 3 more minutes.
4. Add the last cup of frozen berries and cook until the juices of the first batch of berries are thickened and glossy.
5. Transfer the jam to a clean bowl. Allow to cool to room temperature, then cover tightly and store in the refrigerator overnight.
DIRECTIONS FOR MARSHMALLOW FROSTING
1. In a super clean, medium sauce pan, combine the sugar and water. Add more water if needed to create a “wet sand” consistency.
2. In the super clean bowl of an electric stand mixer, place the 4 egg whites
3. Place the pot with the sugar over high heat. Cook the sugar syrup until it just starts to thicken and reaches 230 degrees on a candy thermometer.
4. Begin whipping the egg whites on high speed. Once they begin to foam, stop the mixer and add the cream of tartar and salt. Once again whip on high speed until the mixture is thick and glossy and holds soft peaks. Slowly, with the mixer still running on high speed, drizzle in about 1/3 of the syrup. Allow the egg whites to warm and then continue pouring the rest of the syrup into the bowl. Whisk on high speed until a thick, glossy white fluff forms and the mixture starts to cool slightly. It is best for this application to work with the meringue while it is still warm.
TO ASSEMBLE THE CAKE:
*Place your store bought vanilla frosting in a piping bag with a wide opening.
1. Unwrap the first 8” yellow cake round and place it on a plate or turn table.
2. Remove the parchment paper from the bottom of the cake.
3. Place an 8” cardboard cake round under the cake.
4. Using a long, sharp serrated knife, slice the dome of the cake off, using slow even
5. Sawing motion.
6. Slice the cake round into two even halves to create 2 layers of cake.
7. Set aside and repeat the same process for the second cake round.
8. Place the round that has the cardboard underneath it on your turn table.
9. Pipe a ring of vanilla frosting around the circumference of the cake round. This
10. Will serve as your border and keep the cake fillings from oozing out of the sides of the cake.
11. Fill the center of the frosting circle with lemon curd.
12. Place another layer of vanilla cake over the lemon curd.
13. Pipe another border of vanilla frosting.
14. Fill this one with huckleberry jam.
15. Repeat, alternating with lemon curd and huckleberry jam to fill the layers.
16. With a small offset spatula, use a little more of the vanilla frosting to smooth the
seal of each border so none of the fillings ooze out.
17. Cover the whole cake with plastic wrap and put it in the freezer for about 30
18. Minutes before moving ahead to frost it.
19. Make the Marshmallow frosting and place it in a piping bag with a wide opening.
20. Pipe marshmallow frosting in wide strips over ¼ of the cake, working from bottom to top. 21. With a small spoon, make luscious swirls of marshmallow all over the frosting. Repeat with another third of the cake and so on.
22. Then, pipe a thick layer of frosting over the top of the cake and make the luscious
23. swirls with the spoon over the top of the cake.
24. Using a kitchen torch, toast the marshmallow to your liking.
25. Keep the cake in a cool area of your house, but not in the refrigerator, until ready to