Lemon Layer Cake: filling- lemon curd. In sauce pan, add 1 cup lemon juice and 1.5 cups granulated sugar, 1/8 tsp salt and heat at medium high until sugar dissolves. In a separate bowl whisk 4 whole eggs and 6 egg yolks. Gradually pour hot lemon mixture into this egg mixture and return to stove top in sauce pan for 4 minutes total at medium low until temp is 170. Take off heat and add 1 tsp gelatin bloomed in 1 tbsp lemon juice then add 8 tbsp butter and strain into a mixing bowl and refrigerate for 4 hrs. Cake batter- combine 6 egg whites and 2 tsp vanilla and 1 whole cup milk and set aside. In stand mixer, add 2 1/4 cup cake flour, 1 3/4 cup granulated sugar and 4 tsp baking powder and 1 tsp salt and mix at low speed 30 seconds then add 12 tbsp butter at medium low for 2 minutes. Then add the milk and egg white mixture and mix at medium low for 1.5 minutes and divide into 2 9 inch greased and floured cake pans and bake middle rack for 23 minutes at 350. Let cool 1 hour then cut each cake in half and layer with lemon custard 1 cup in each layer. Frosting- in double boiler , 2 egg whites, 1 cup granulated sugar, 1/4 cup water , 1 tbsp corn syrup, 1 tbsp lemon juice heat until 160. Put in stand mixer and beat till medium peaks then frost the cake. Adapted season 8 ATK
Russell's Reserve Single Barrel
Tasting Notes
Kentucky Straight Bourbon Whiskey
110 Proof
Color: Auburn
Nose: Vanilla, oak, spice, dark fruits and cake
Taste: Caramel on the front of the tongue followed by leather astringency on the sides of the tongue. There's also a slight hint of cola that is pervasive throughout
Body: Thick and chewy
Finish: A very strong cinnamon spicy finish. The cola note coats the tongue and really lingers along with the cinnamon for quite some time.
Personality: Nikki Haley
Notes: A very nice single barrel offering. Russell's is distilled and bottled by Wild Turkey