WPBundtCakePansUse&CareManual 9/28/07 4:19 PM Page 17
Gelatin Filling
1Use any small box of gelatin. Prepare according to the package directions, adding a couple of ice cubes to the measuring cup for the cold water to help cool the gelatin quickly.
2Pour this into the center of the cake and let stand in freezer until set but not frozen.
Recipe courtesy Marian Getz
Ice Cream Filling
For easy filling, freeze cakes for approximately 30 minutes before filling with ice cream or gelatin.
1Place a pint of your favorite ice cream into a mixing bowl. Let stand for 10 minutes to soften for mixing.
2Stir until somewhat smooth. Scoop the softened ice cream into the center ring of cake.
NOTE: It is easiest if you put softened ice cream into a
Recipe courtesy Marian Getz
Lemon Curd
Anything called “curd” sounds unappetizing to Americans. But, curds are better than pudding, intensely flavored, smooth textured and
INGREDIENTS
Zest from 4
11/4 cup sugar
1cup (2 sticks) unsalted butter, cubed and cold
METHOD
1Prepare a double boiler by setting a metal bowl over a pot of simmering water, (or use a proper double boiler). Combine the egg yolks, half of the lemon zest, lemon juice and sugar. Whisk slowly and constantly until mixture thickens and turns translucent, about 10 minutes.
2Remove from heat and whisk in the cold butter. When almost cool, add remaining zest to brighten up the lemon flavor. Stir until smooth.
3At this point, you can strain the curd to remove the zest pieces, or leave them in if you like. Chill mixture airtight, with a piece of plastic wrap directly on the surface to prevent a skin from forming.
NOTE: For lime or grapefruit curd, simply use lime or grapefruit juice and zest in place of the lemon juice and zest. For orange curd, use the same method using oranges, add 1/2 teaspoon citric acid for tartness. Add a bit of food coloring if desired.
Recipe courtesy Marian Getz
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