SENSATIONAL VANILLA CAKE WITH BERRY COMPOTE AND LEMON CURD

In the South, perhaps more than any other region,

 we go back to our home in dreams and memories,
       hoping it remains what it was on a lazy, 

still summer's day twenty years ago.

The Southern sweet tooth is a powerful force! I believe sugar must be it's own food group, falling somewhere among condiments. There are some foods that just evoke memories of the past and bring back all those visuals of the lace covered dining table laden with a profusion of cakes and pies. It was not out of the ordinary, to be brought into the formal dining room and have an afternoon delight of a handmade dessert, along with a ice cold glass of sweet tea!

This recipe is one that evolved by combining a few different recipes together and ending up with one "hands-down favorite desserts!"  I use either a boxed rich vanilla cake mix or a store bought angel food cake and cut the cake into three layers. Top each layer with this delicious lemon curd, frost with a basic seven minute frosting, and then spoon the warm berry compote over the cake! I would say this is a blue ribbon winner recipe!!


LEMON CURD

3 lemons

1 1/2 cups sugar

1/4 pound unsalted butter, room temperature

4 extra-large eggs

1/2 cup lemon juice (3 to 4 lemons)

1/8 teaspoon kosher salt

 
Remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

WARM BERRY COMPOTE

1/2 cup granulated sugar

2 cups strawberries, hulled, quartered

1 cup blueberries

1 cup blackberries

2 teaspoons fresh lemon juice

1 pinch salt

1/4 cup unsalted butter, room temperature, cubed

In a large, saucepan saute' pan over medium heat, combine 1/4 cup water and 1/2 cup sugar and bring to boil, stirring to dissolve sugar. Cook 2 minutes, then add berries, lemon juice and salt.

Return to boil, then add butter and swirl mixture around in the pan until butter melts. Spoon berries over the cake.

SEVEN MINUTE FROSTING

1 1/2 cups sugar

1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup

1/8 teaspoon salt

1/3 cup water

2 egg whites

1 1/2 teaspoons pure vanilla extract

 
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost cake immediately.