I was afraid to even pull up my blog today, as yet another full-week hiatus cannot be good for my following or readers in general. Last week was a blur- not really busy with anything- but somehow completely packed all at the same time. I bake all throughout the week, but sometimes my husband's (aka photographer's) schedule falls in a way that makes photographing beautiful food nearly impossible. I thought about writing another photo-less diatribe on my life, but I was not in the mood for thinking last week, or causing anyone else to do the same. AND-
If you can't say anything nice... you get it.
Which doesn't always apply, I have found. I have developed quite a taste for cyber foot-in-mouth.
A few days ago, I made a cake per a friend's request, and it looked something like this...
I say "something like" as this is not the same cake. I made another that looked, well- something like it.
I was pretty pleased with the overall look of this cake. I was lurking around on tastespotting.com, and I saw a similar version of this cake here.
AND here. And, well... here, even.
In other words, as much as I would like to lay claim to such beautiful design, it is not my own.
Although it is pretty, and I plan to make many more.
As gorgeous as the cake is; as much as I love swirls of lavender-grey Swiss Meringue Buttercream- as close as Vanilla Butter Cake is to my heart and thighs- the real treasure of this cake is in the filling.
It is no secret how much I love citrus curd, but this creamy custard gets an upgrade in the form of mango puree.
If you have never made citrus curd, it is an absurdly easy task- and one that will demolish (obliterate, even) any sort of diet you might be on.
Citrus curd and blueberry pancakes: delicious.
Citrus curd and coconut cream cheese frosting: obscene.
Citrus curd and finger: you bet.
Citrus curd and palm of hand (spoon, ladle): why, of course!
You get it.
Mango Curd (only ever so slightly adapted from Smitten Kitchen)
2 very ripe large mangoes (flesh removed as best you can and pureed)
1/3 cup sugar
1/4 c lemon or lime juice (I had lemon on hand)
4 large egg yolks
pinch of salt
1/2 stick of butter
Toss the puree (I used my blender for this), sugar, lemon juice, egg yolks, and salt into a heat-proof bowl. Stir everything together, attach a candy thermometer, and place it over a pot of simmering water. Stirring constantly (and being certain that the bottom of the bowl doesn't make contact with the simmering water), bring the mixture to 165-170 degrees. This will take a bit.
Add the butter, one piece at a time, and set aside to cool for 20 minutes (or so). Place in the refrigerator overnight, or until completely cool and thick.
Note: When filling a cake with curd, pipe a dam of frosting around the edges of the cake layers before filling the center with curd. You will have a time trying to frost the cake afterward if you skip this step!
I hope all of you have a wonderful Memorial Day, and take a moment to cry like a baby over our freedom (listen to Tom Wait's "Day After Tomorrow"). Hug a soldier, and bring him a cake filled with mango curd.
Have a great one,