Monday, June 11, 2012

Lemon Speculoos Layer Cake with Chocolate Sprinkles

Photo and recipe from Dessert for breakfast

Wanting to bake a cake for special someone? This ultra delicious cake is not only mouthwatering but also healthy.  Follow recipe below.

Makes one 6-inch, 3 layer cake

For lemon cake:

1 1/4 cups + 2 Tbspn (192.5 gr) whole wheat pastry flour
1 tspn baking powder
1/8 tspn salt
1 stick (8 Tbspn) butter, at room temperature
1 cup (200 gr) sugar
1 tspn fresh lemon zest
2 eggs, at room temperature
1/4 cup + 2 Tbspn whole milk
2 Tbspn freshly squeezed lemon juice

1. Preheat oven to 350 degrees F. Grease and flour three 6 x 2 inch round cake pans, line the bottoms with parchment rounds and grease again. If desired, line the cake pans with bake-even-strips. Set aside.
2. In a bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a mixer bowl, cream the butter, sugar, and lemon zest together until light and fluffy, about 2-3 minutes on medium.
4. Add the eggs to the creamed butter one at a time, beating well after each addition.
5. Add the flour in three additions, alternating each with milk and lemon juice.
6. Pour the batter into the prepared cake pans. Bake for 35-40 minutes until a toothpick inserted into the center of the cakes come out cleanly. Remove from the oven and let cool on a wire rack for 15 minutes before turning out of the pans and cooling completely.

For speculoos frosting:

1 1/2 sticks (12 Tbpsn) butter, at room temperature
1 cup speculoos spread
3 cups sifted powdered sugar
6 oz. cream cheese, cold
dark chocolate sprinkles

1. Beat the butter until light and fluffy, about 2-3 minutes.
2. Add the speculoos spread and beat until well-combined.
3. Gradually beat in the sifted powdered sugar.
4. Gradually add small chunks of the cold cream cheese, beating well after each addition.
5. Frost cake, adding chocolate sprinkles between each layer and on top.

Note: I've been told that the Trader Joe's version of speculoos spread is less sweet that the versions available in Europe, so this frosting was just the right sweetness for me. If you happen to try out this recipe with non-TJ's speculoos, I'd be very curious to know what you think. To kick up the sophistication a bit more, you could also sprinkle the frosting with a small pinch of flaked sea salt.

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