Lemon Layer Cake For Two Recipe

Spray the inside of a 4 1/2-inch springform pan. Place it on a baking sheet for easier handling; set aside. Place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine. Place the flour, sugar, and salt in a medium-size mixing bowl and whisk to blend well. Add the buttermilk mixture, and whisk just until blended and smooth. Spoon the batter into the prepared pan. Bake the cake until a toothpick comes out clean, about 25-30 minutes. Remove the baking sheet from the oven, and place the springform pan on a wire rack to cool for 15 minutes. After 15 minutes, take the cake out of the pan, and place it upright on the rack, letting it cool completely. To make frosting: Place the cream and confectioners' sugar in a small mixing bowl and beat on high speed until firm peaks form (about 2 minutes). Add half of the lemon curd and beat to mix. To frost: Cut the cake in half horizontally. Place the bottom half cut-side up. Spread the remaining lemon curd on the cake bottom, and a small amount of frosting on top of that. Place the other half of the cake, cut side down, on top of that. Frost the tops and sides of the cake. Keep refrigerated for up to 6 hours, and let the cake return to room temperature before serving.

In this recipe, I’ve tailored it for exactly two people. Because who in their right mind wants to make a large family-style tray bake on Valentine’s right, This day is all about bite-sized food, right, No pun intended here. As soon as you pull this out of the oven, a scoop of vanilla ice cream on top of some hot saucy chocolate pudding will only add more oomph to this dessert. So if there’s one easy, stunning, chocolatey, boozy dessert that you must make for your SO this Valentine’s, I have the perfect one for you (two). Preheat the oven at 180xb0C. Butter two ramekins or oven-proof cups and keep aside. Sieve all the dry ingredients for the cake into a medium bowl. Make a well. Add the milk, melted butter, vanilla extract and rum. Whisk with a fork to mix. Divide this batter equally between the two ramekins. In a small bowl, mix the dry ingredients for the sauce with your fingertips. Divide between the two ramekins, sprinkling this dry mix over the batter rather evenly. Mix the rum into the cold water and pour the water equally over both the ramekins - on top of the spread dry mix layer. Do not worry about pouring water over the cake batter and sugar-cocoa layer. This will go to the bottom of the cake as it bakes and form the sauce part of the 'self saucing'. Bake for 10 minutes. The cake will rise above and sink somewhat in the middle, because of the saucy layer at the bottom. Dust with icing sugar and serve immediately. To make ahead, prepare upto step 4, with batter in ramekins. Cover with cling film and refrigerate.

Valentine’s Special Boozy Self Saucing Chocolate Pudding Cake for Two - pardon the mile long title, but this had to be done. Every single word is an important element of this swoon-worthy dessert. Before I sing to you the virtues of this gorgeous piece of dessert, let me tell you my stringent criteria to qualify a dessert as Valentine’s Day worthy. It must have booze. It must have chocolate. It should be easy to put together. And of course look like you’ve slaved over it. And, it should have a little more booze. This dessert ticks all the boxes. And for those of you who don’t eat eggs or don’t like eggy bakes, this one is also egg-free. I have made bigger batches of this dessert for large parties and it is a sure fire hit. Just remember to multiply everything by 4 for a larger batch that serves 8 people. This recipe makes two cakes; each cake requires one pan. To completely finish both cakes at once, double the amount of strawberries, Vanilla Whipped Cream, and fondant. Preheat oven to 350°F. Butter and flour two 4x2-inch round cake pans; set aside. In large bowl stir together flour, sugar and baking powder. Add softened butter and milk. Beat with electric mixer on low speed until combined. Beat on medium speed 1 minute. In medium bowl whisk egg whites until frothy, but not soft peaks. Whisk vanilla into egg whites. Gradually add egg white mixture to flour mixture, beating until well combined. Divide batter evenly between prepared pans. Bake in preheated oven 30 to 35 minutes or until wooden toothpick inserted in center of cake comes out clean. Remove; cool in pans on wire rack 5 minutes. Carefully remove from pans. Cool completely. Wrap and freeze one cake up to 1 month, if desired.

With a serrated knife, trim top of cake so it is level. Cut cake horizontally in half. Place cake bottom on cake plate, cut side up. Arrange strawberries over cake bottom. Spread Vanilla Whipped Cream over strawberries. Add cake top, cut side down. Use small offset spatula or table knife to smooth any whipped cream from edges of cake. Frost top and sides with Vanilla Buttercream. Chill cake in freezer 1 hour before decorating. To decorate cake, set aside 1/3 of fondant. Roll remaining fondant to 1/8-inch thickness on surface sprinkled lightly with powdered sugar. Cut into 3/4-inch-wide strips about 12 inches long. Roll half of remaining fondant to 1/8-inch thickness into a circle the diameter of top cake (about 5 inches). Lay fondant round on top of cake. Tint remaining fondant to desired shade of pink. Roll out fondant to 1/8-inch thickness. Cut into 3/4-inch-wide strips. Brush top of cake with water. Starting in center attach pink fondant strips to cake in spiral fashion to simulate a rose. Using a small paintbrush, paint edge of rose strips with red food coloring. For sides, starting at top of cake wrap fondant strips around sides of cake in spiral to cover entire cake, overlapping strips slightly. Makes 2 cakes (2 servings each). In small, chilled mixing bowl combine 1/4 cup whipping cream, 1 teaspoon granulated sugar, and 1/2 teaspoon vanilla. Using hand mixer beat mixture to stiff peaks. When preparing some foods with raw eggs, we believe pasteurized "shell eggs" are the safest choice to avoid potentially harmful bacteria. Pasteurized eggs in the shell are becoming increasingly available at select supermarkets nationwide; go to Safe Eggs Store Locator for retailers in your state.

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