Catalan Easter Cake

Invite your friends and welcome your family to enjoy this celebratory cake from around the world.

Ingredients Nutrition

•  7 eggs (6 separated, 1 whole)
•  1 cup caster sugar
•  1 lemon, zested
•  2/3 cup plain flour
•  2 tablespoons cornflour
•  2 tablespoons ground almonds
•  1 teaspoon baking powder

Syrup

•  2 tablespoons lemon juice
•  1 tablespoon brandy

Buttercream

•  1 cup caster sugar
•  4 egg yolks
•  250g unsalted butter, softened, chopped
•  1 teaspoon orange-blossom water

To serve

•  180g apricot conserve
•  60g flaked almonds, roasted
•  Chocolate eggs, to decorate

Method

Step 1
Preheat oven to 180C. Grease and line bases of 2 x 23cm shallow, round cake pans with baking paper.
Step 2
Using an electric mixer, whisk yolks, whole egg, 1/3 cup sugar and zest on high speed for 6 minutes or until thick and tripled in volume. Whisk egg whites to soft peaks, then gradually add 1/3 cup sugar and whisk to stiff peaks.
Step 3
Fold into egg yolk mixture. Sift flour, cornflour, ground almonds and baking powder over mixture, then gently fold in.
Step 4
Divide batter between pans, level, then bake for 20 minutes or until tops spring back when lightly pressed. Cool in pans for about 5 minutes, then invert on to a wire rack covered with baking paper.
Step 5
To make syrup: Stir remaining 1/3 cup sugar, lemon juice, brandy and 100ml water in a small pan over medium heat until sugar dissolves. Bring to the boil, then cook for about 3 minutes. Cool.
Step 6
To make buttercream: Stir sugar and 1/4 cup water in a small pan over medium heat until sugar dissolves. Bring to the boil, then cook for about 3 minutes.
Step 7
Meanwhile, using an electric mixer, whisk yolks for 2 minutes or until lightly aerated. With the motor running, gradually pour hot syrup down the side of the bowl and whisk for 5 minutes or until very thick, white and nearly cool.
Step 8
Whisk in butter, piece by piece, until combined, then whisk in orange-blossom water. To assemble: Brush cake bases with syrup, then place one cake, crust-side down, on a plate.
Step 9
Spread with conserve, then sandwich with remaining cake, crust-side up.
Step 10
Spread buttercream over top and side of cake (if buttercream is too soft, refrigerate for 10 minutes to firm). Press almonds over cake, then top with chocolate eggs. Refrigerate for 30 minutes, then serve.

Nutrition

Energy 2972kJ	Fat saturated 19.00g
Fat Total 38.00g	Carbohydrate sugars 69.00g
Carbohydrate Total 80.00g	Dietary Fibre g
Protein 11.00g	Cholesterol mg
Sodium 284.88mg

Source:

http://www.taste.com.au/recipes/26259/catalan+easter+cake