Clarified butter...I did this step and wondered the whole time, "How different is this from melted butter?"
I used a combo of cake flour and cornstarch for the Wondra flour. I was nervous after reading..fragile cake could fall. In fact, I was nervous until it came out of the pan.
Heating until lukewarm. Because I use a Bosche, I had to make this a two step process.
Beating until thick and airy and oh sooo beautiful.
Sifting and folding in flour.
It hasn't fallen yet!!! Immediately removing from pan and cooling completely.
There were so many wonderful descriptions on how to do this that I missed one of the first ones- still liquid enough to pour.
My sous chef working hard by my side...peanut butter cookies with white chocolate and mini chocolate chips.
Pushing my curd through the strainer. This was the most wonderfully smelling process even if I did have to use regular oranges and not Seville.
I noticed that the chocolate I had was 70% and not 60% so I ended up using Baker's chocolate.
Beautiful!!! Oops, I forgot the Triple Sec. It was great without it.
Compose the Cake
I thought the cake was eggy and stinky. I am not really a fan of egg and was worried it was going to taste like an omelet.
Bottom layer, brushed with syrup and topped with curd.
I brushed the syrup over the cake wondering-soggy cake? This cake is like a sponge..I used the bottom of my springform pan to hold the delicate cake.
I thought it would be fun to use my zester again!! I love my zester.
Review: My husband said it was the best cake he has ever eaten. I am eating it for lunch today! (and remember-I don't like cake). The two day process was worth the effort and wait.