I translated that as
White Genoise with Honey-Lemon Curd Filling and Whipped Lemon Frosting.
We spent the afternoon creating his cake.
Tomorrow there will be a small birthday party with his best friend and twin, E celebrating both of their 9th birthdays.
Cutting parchment circles for the cake pans.
Keishon making beurre noisette.
Just browned butter, really. But beurre noisette sounds much nicer, doesn't it?
Weighing the eggs for the genoise.
Ah, nice fluffy batter with the flour and cornstarch sifted over the top and just waiting to be folded int gently. That is a mommy job, ya know.
And into the oven to bake, with our fingers crossed because, after all, genoise is sometimes fickle.
But all is well, and now the cake is cooling nicely while we move on to the next step.
Honey- Lemon Curd. Oh yeah!!!
K's first egg separating experience.
He loved it, and who can blame him?
It IS amazing to feel the white slide through your fingers and to hold this lovely round yellow orb in your hand.
Stir, stir, stir!!!
Brushing the layers with simple syrup.
Spooning on great mounds of Lemon Curd.
He seems remotely happy. Don't you think?
and now for the frosting, and a bit of mommy help.
Dream cake completed.
