Lemon Walnut Cake Tonys Town Square Disney Recipe 475

Steps:

• Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Grease an 8-inch/20-centimeter springform pan with oil or butter. Line the bottom of the pan with parchment paper and set aside.
• Place egg yolks and muscovado sugar in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a hand-held electric mixer). Whip on high speed for about 2 minutes, or until pale and fluffy, scraping down sides of bowl as necessary. Transfer mixture to a large bowl. Add walnuts, lemon zest and salt and mix well to combine.
• Clean and dry the stand mixer bowl and whisk attachment, then add egg whites to bowl. Whip on high speed for 2 minutes, or until stiff peaks form. Using a spatula, fold egg whites into the walnut mixture a third at a time; the mixture will be thick and quite difficult to bring together at first but will gradually loosen, so the final addition of whites lightens the batter considerably.
• Pour batter into pan and bake for 40 minutes, until evenly puffed. This is a moist cake, so a skewer inserted inside should not come out completely dry and clean. Let cake cool for 5 minutes, then release it from the pan. (You may need to run a small knife around the edge.) Carefully flip over cake, remove pan bottom and paper, and flip again to transfer it to a large plate. Brush surface with amaretto and then leave to cool completely.
• While cake is cooling, make the caramelized walnuts: Sprinkle sugar evenly over the bottom of a medium saucepan and place over medium heat. Cook gently for about 6 minutes, swirling pan but resisting the urge to stir, until you get a medium brown syrup, the consistency of maple syrup. Add walnuts and quickly stir them into the syrup until coated. Pour nuts onto a parchment-lined sheet pan, spread in a single layer, and sprinkle with a pinch of salt. Once cool and hardened, roughly chop into 1/2- and 1-inch/1- and 2-centimeter pieces.
• To serve: Add cream and sugar to the bowl of an electric stand mixer fitted with the whisk attachment (or use a large bowl and a hand-held whisk). Whip on high speed for 1 minute, or until firm and fluffy. When cake has cooled, spread cream over surface and then scatter with caramelized walnuts.

Steps:

• Preheat oven to 350°F.
• Generously grease a 12-cup bundt cake pan.
• Dot rounded side of walnut or pecan halves with butter; arrange in flutes on side and bottom of pan.
• Blend cake mix (dry), egg yolks, water, confectioner's sugar, 1/2 cup butter, and vanilla in a large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Do Not Overbeat!
• Beat egg whites until stiff; fold into batter.
• Carefully pour batter into pan.
• Bake 40 to 45 minutes or until wooden toothpick inserted into center of cake comes out clean.
• Cool 10 minutes on wire rack.
• Remove pan; cool cake completely.
• Sprinkle with powdered sugar if desired.

Steps:

• Preheat oven to 350. Grease three 9-inch round cake pans. For cake, in a large bowl beat sugar, butter and shortening using an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each. In a separate bowl combine flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, mixing well after each addition. Stir in the vanilla and ground walnuts. Divide batter among prepared pans. Bake 25 minutes or until a toothpick inserted near center of each comes out clean. Cool in pans completely. Remove from pans; transfer to cooling rack. Meanwhile, for Cream Cheese Frosting, in a large bowl beat cream cheese with an electric mixer until creamy and smooth. Beat in butter. Slowly beat in powdered sugar and vanilla until smooth. To assemble, frost cake using about 1 cup frosting between layers. Makes 16 servings.

Steps:

• Lemon Butter Cream: Place all ingredients in a sauce pan and heat to 170 and keep stirring to prevent burning. Remove from heat and place on sheet trays to cool down. Lemon Curd: Cream butter using the paddle attachment; make sure to scrape sides of bowls. Add the rest of the ingredients and cream for approximately 20 minutes. Method: Cut the sponge cake into three layers, drizzle some of the simple syrup on top of each layer. Place a layer of cake and then spread on some of the lemon curd. Place the second piece of cake on top and spread more curd on top of that layer. Top with the last piece of cake and the frost the cake with the butter cream. Then cover with the walnuts.