Lime Curd-Filled White Chocolate Lime Bundt Cake

Since it’s St. Patrick’s Day soon, I also thought it would be fun to flavor this cake with a little beer. I’m not much of a beer fan but beer can make cakes moist and light. Thunderbird Hard Citrus is very fruity. True beer drinkers probably think it’s way too sweet but the citrus is perfect for this recipe. If you don’t have Thunderbird Hard Citrus, try a citrus flavored beer.

Ingredients :

-Cake

1 cup Thunderbird Hard Citrus Brew (can substitute sprite or citrus-flavored beer)

¼ cup lime juice

1/3 cup light corn syrup or honey

2 ¼ cups all-purpose flour

¼ cup vanilla pudding mix

1 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan

1 ½ cups sugar

3 large eggs, at room temperature

6 oz. white chocolate, very finely chopped

-Lime Curd Filling

2 egg yolks

4 whole eggs

½ cup granulated sugar

½ cup lime juice

¼ cup lime zest

drop green food coloring (optional)

White Chocolate Lime Curd Ganache

½ cup heavy whipping cream

1 cup white chocolate

½ cup lime curd

Directions :

-Lime Curd Filling

1. In a medium-sized bowl whisk egg yolks and eggs together. Whisk in sugar and lime juice.

2. Place bowl over a saucepan with about an inch of simmering water in it, making sure water does not touch bottom of double boiler. I use a Stabowlizer from Sur La Table to keep my bowl steady and above the water (great investment).

3. Whisking occasionally, cook until curd thickens. It took about 15 minutes for mine. Remove from heat and pour into a clean bowl. Cover with plastic wrap so plastic is touching curd and there is no air between the plastic and the curd. (like you would for a pudding.) Let cool completely in the refrigerator.

-Cake

4. Grease and flour at 10 inch bundt pan. Preheat the oven to 350°F.

5. In a small saucepan over high heat, bring the Hard Citrus, lime juice, and corn syrup to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.

6. Sift together the flour, baking powder, baking soda, pudding mix, and salt.

7. With a stand mixer (use the paddle attachment) or a hand mixer, cream the butter in a large bowl on medium speed until smooth, about 1 minute.

8. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Stop to scrape the sides of the bowl as needed.

9. Beat in the eggs one at a time, stopping to scrape the bowl after each addition.

10. With the mixer on low speed, alternate adding the flour and Hard Citrus mixtures, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds. Stir in the grated chocolate.

11. Spoon the batter into the prepared pan. Reserve about 1 cup batter. Tap pan sharply on counter to get rid of air pockets.

12. Put 1 – 1 ½ cup lime curd filling in a plastic sandwich bag. Cut the corner of the bag and pipe the curd in a ring around the pan, leaving at least ¼ inch gap between the curd and the inside and outside of the pan. Cover the curd with remaining batter.

13. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, 45 to 50 minutes. Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool.

-White Chocolate Lime Curd Ganache

14. Put whipping cream in a microwave safe bowl. Heat until scalding hot.

15. Add white chocolate and let sit for several minutes. Then stir to combine.

16. Stir in lime curd.

17. Spread over top of cake.

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Recipe From : Chocolate Chocolate And More
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