Yesterday was all about every Mother in the U.S. Yes, you got that right, yesterday was Mother’s Day. Even though it was not a Mother’s Day In Thailand, yesterday was still special to my mom because it happened to be her birthday. So I want to celebrate her belated birthday by telling all of you a little bit about my mom. There are many stories I want to share, but the following ones always make me laugh out loud.
- My husband & I did not have any wedding ceremony. For so many reasons that I am not going to mention here, we decided to elope instead. We signed the papers, and let our parents know afterward. Once my mom got the news, she jokingly told my husband, “you know, there is no ‘return policy,’ she is your problem now.” (ummm, Thanks, mom)
- My mom had at least 2-3 jobs when my sister & I were growing up; we were a lower middle class income family. My parents did not have any saving, and we barely made ends meet. Despite all that, my mom managed to get my sister & I “a cake” on our birthdays. Yes, we shared one cake!!!! My younger sister’s birthday & mine are just 18 days apart, so my mom would always buy a cake on my sis’s birthday, and had us taken turn blowing candles. My sister & I still laugh about it every year, and we still tease our mom about her “practicality” until this day. Oh, how I love my super practical mom!!!!
Since my mom & I live “Pacific Ocean” apart, I am trying to connect with her as often as I can. She recently learnt how to “line,” so I have been very happy to hear from her more often and vice versa. She still nags me about my (too) long hair or that I should not eat too much junk food, and I love to tease her about so many things. The truth is, no matter what day it is, we definitely should cherish our moms as often as possible.
Happy Mother’s Day & Happy belated Birthday, Mom
P.S. This is the cake I want to make for my mom; she doesn’t like chocolate, so blueberry/lemon cake seems appropriate for her birthday. I am thinking of making this cake when I visit my family in Thailand next time. 🙂
- 7 large egg whites
- 2 cups + 2 tablespoons (15 oz) sugar
- 1 teaspoon lemon extract (option)
- 2 tablespoons freeze dried blueberry, powderize in the blender
- 1-2 drops yellow food colouring (option)
- Preheat the oven to 200 F. Line two baking sheets with parchment paper.
- In a medium saucepan over medium-high heat, combine the egg whites and sugar. Clip a candy thermometer to the side of the pan. Heat the mixture, stirring to melt the sugar, until it reaches 140 F. Transfer to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until the meringue is fluffy and has cooled to room temperature, 70-75 F. Whisking in a drop or two of lemon extract and food coloring, if using.
- To make meringue kisses, fit a pastry bag with a medium star tip and fill it with meringue. Pipe 1-inch rosettes, 1 inch apart, onto the prepared baking sheets. Lightly sprinkle with powdered freeze dried blueberry on top. Dry them out in the oven until crisp but not browned, 3-4 hours. Let cool completely, then store in an airtight container for up to 7 days.
- This recipe will give you more than enough meringue, but I don’t think it’s going to be a problem
- 1 day before serving: make lemon & blueberry dust meringue
- 2 cups all-purpose flour
- 1 + 1/2 cups superfine sugar
- 3 teaspoons baking powder
- grated lemon zest from 4 lemons
- 6 tablespoons unsalted butter, at room temperature
- 1 cup whole milk, at room temperature
- 2 eggs, at room temperature
- 3 tablespoons freeze dried blueberry, powderize in the blender
- Preheat the oven to 325 F. Butter two 6-by-3-inch cake pans and dust with flour; tap out the excess flour. Set aside.
- Mix flour, baking powder, lemon zest, and freeze dried blueberry in a bowl, and set aside.
- In the (different) bowl of a standard mixer fitted with the paddle attachment, combine butter and sugar and beat on medium speed until light & fluffy, about 10 minutes. Add eggs one at the time, beating until completely combined after each. Stop & scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the dry ingredients in three additions alternately with milk in two additions. After each addition, beat until just combined. Finish mixing by folding all ingredients by hand. DO NOT OVERBEAT.
- Divide the batter between the prepared pans and smooth the tops. Bake until the cakes are lightly browned and a tester inserted in the centre comes out clean, about 40 minutes. Rotate the pan halfway through.
- Transfer to wire racks and let cool in the pans for about 20 minutes. When the cakes are cool enough to handle, invert them onto the racks and let cool completely, at least another 30 minutes.
- 6 egg whites
- 8 oz. sugar
- 1/4 teaspoon cream of tartar
- 1 lb. unsalted butter, at room temperature, cut into small cubes
- 2 teaspoons lemon extract
- 1 cup lemon curd
- Combine egg whites, cream of tartar and sugar in the heatproof bowl of the standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is worm to the touch and the temperature comes to 130 F.
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form, about 3-4 minutes. Change the speed to medium-low, and continue mixing until the mixture is cool to the touch, about 1-2 minutes. Change the speed back to medium-high and continue adding butter. Adding a cube at a time, and scrape the sides of the bowl as needed. Don’t worry if buttercream get a curdled appearance, keep on mixing until it comes together.
- Once all butter has been added, whisk in lemon extract and lemon curd. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
If needed, use a serrated knife to trim the top of the cake layers to make level. Hold the knife level and split each cake into 2 equal layers; you will have 4 slices. Since you only need 3 slices for this cake, you can store the rest in an airtight container for your breakfast next morning. Place one layer on a cake plate, and spread 2/3 cup buttercream on top; repeat this step. Cover the entire cake with buttercream, and decorate with lemon & blueberry dust meringue.
OMG!!! I almost forgot. I also want to make this post part of Fiesta Friday Challenge #15 that Juhls from The Not So Creative Cook invited me to join, and that she co-hosts with Selma from Selma’s Table. This is such a lovely community that I am glad to be part of it. 🙂
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