Lasagna
Regina Schrambling
8913 ratings with an average rating of 5 out of 5 stars
8,913
4 hours
Updated Oct. 25, 2023
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Prepare the Chiffon Cake Layers
Heat oven to 350 degrees. Line the bottoms of 3 half-sheet pans (13-by-18-by-1-inch) with sheets of parchment.
Carefully crack eggs into a bowl without breaking the yolks. Pluck out yolks one at a time with clean fingertips, transferring to a large bowl. Transfer the egg whites to the bowl of a stand mixer; set aside. To yolks, add 1 cup/240 grams water, the oil, vanilla and 3 cups/600 grams granulated sugar; whisk until smooth.
In a very large bowl, whisk flour, baking powder and salt. Pour yolk mixture into dry ingredients and gently stir to combine. (Small lumps are OK.)
Using the whisk attachment, beat egg whites in the stand mixer on medium-high speed until a soft peak forms, about 2 minutes. With the mixer running, stream in remaining 1 cup/200 grams granulated sugar and continue whisking until a glossy, floppy meringue forms, another 3 to 4 minutes.
Scrape one-third of the meringue into yolk mixture and gently fold with a spatula until mixture is loosened. Add remaining meringue and fold until batter feels billowy and some white streaks remain. Divide batter evenly among prepared pans. Smooth the surfaces evenly with an offset spatula and transfer to the oven, working in batches if needed.
Bake until centers of cakes spring back to the touch and edges are lightly golden, about 18 minutes. If oven heat is uneven, switch the positions of the pans halfway through. Let cakes cool completely in pans until ready to use. The cakes, tightly wrapped in their pans, can be refrigerated for up to 1 week, or frozen for up to 1 month.
Prepare the Sesame Crunch
If the oven is off, heat to 350 degrees. Line a 13-by-18-inch sheet pan with a sheet of parchment and coat with nonstick spray.
In a medium bowl, whisk egg whites, light brown sugar, vanilla and salt until glossy, about 3 minutes. Stir in sesame seeds. Pour batter onto prepared pan and smooth to the edges with a small offset spatula.
Bake for 6 minutes. Remove from oven and use a bench scraper or butter knife to chop. Bake for another 5 to 6 minutes, or until pieces no longer feel sticky.
Let sesame crunch cool completely in the pan; it will continue to crisp as it rests. If it still seems chewy after cooling, bake for an additional 3 to 4 minutes. Finely chop into tiny clusters. The sesame crunch can be stored in an airtight container at room temperature for up to 2 weeks, or in the freezer for up to 1 month.
Prepare the Citrus Compote
Wash and scrub the oranges and lemons. Cut each in half crosswise. Heat a large pot or Dutch oven over medium-low and add fruit, cut sides down. They should sizzle upon contact. Let sear, undisturbed, for about 10 minutes, until the cut sides of the fruit are blackened in spots. Use tongs to carefully flip each piece and continue to cook for another 10 minutes, until the peel is softened and charred in spots.
Transfer citrus to a cutting board to cool. Add 8 cups water to the pot, scrape the bottom and bring water to a simmer.
Peel the fruit, and reserve citrus segments. (You should have about 2 cups segments.) Roughly chop peels.
Add chopped peels to the simmering water and simmer, stirring occasionally, until peels are tender, 10 to 15 minutes. Drain peels in a colander, discarding the water.
Press citrus segments through a strainer into a small bowl to yield ½ cup juice. Set juice aside for the charred citrus soak (see Make the Citrus Soak).
Transfer spent pulp in the strainer to the pot, and add granulated sugar, cooked peels and 1 cup/240 grams water. Bring to a simmer over medium-low heat and cook, stirring occasionally, until mixture is thickened and saucy, 25 to 30 minutes. If mixture looks tight or dry, add ¼ cup/60 grams water at a time and continue to cook until peels are tender.
Remove from heat and use an immersion blender or food processor and pulse until the mixture is smoothed out but retains a little texture. Stir in citric acid, if using. The compote should taste sweet and sour. Add more citric acid if desired. Let cool completely. The compote can be stored in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.
Make the Citrus Soak
Make the citrus soak: Combine ½ cup reserved charred citrus juice (see Step 5 of Prepare the Citrus Compote) with ½ cup/120 grams water, the fresh lemon juice and granulated sugar in a small saucepan. Gently warm over low heat, stirring occasionally, until sugar melts, about 5 minutes. Cool completely. The soak can be refrigerated in an airtight container for up to 1 week, or frozen for up to 1 month. Thaw before use.
Prepare the Buttercream
Add egg whites and granulated sugar to a stand mixer bowl or other large heatproof bowl and set over a medium saucepan of steaming water set over low heat. (The water should not touch the bottom of the bowl.) Whisk continuously until mixture registers 155 degrees, about 10 minutes.
Remove the bowl from the pot and fit into the stand mixer with the whisk attachment. Whisk on medium-high speed until the mixture has cooled slightly, about 4 minutes. Add confectioners’ sugar and mix on low speed to combine. Mix in vanilla and salt.
Check the temperature of the meringue with a clean fingertip: It should be room temperature. With the mixer on medium speed, add butter, piece by piece, until fully incorporated, then increase speed to medium-high and whisk until smooth and fluffy, another 3 to 5 minutes.
If the buttercream looks runny, refrigerate for 10 to 15 minutes to cool and then beat again until it is creamy and spreadable. With machine running, add sesame oil and mix to combine, then add tahini and whisk just until incorporated. Taste and add more salt if desired. The buttercream can be refrigerated in an airtight container for up to 2 weeks, or frozen for up to 1 month. If frozen, thaw overnight in the refrigerator, then bring to room temperature before use (this will take at least 2 hours and possibly more).
Assemble the Cake Tiers
Line an 8-inch round cake form or pan (at least 3 inches deep) with plastic wrap, being sure to leave plenty of overhang. Repeat with a 10-inch round cake form or pan (also at least 3 inches deep). Peel off and discard parchment from cake layers.
Cut out the 8-inch cake rounds: Using the bottom of the 8-inch pan as a guide, trace and cut out an 8-inch circle with a small serrated knife on the upper left corner of one of the cake sheets. Trace and cut another 8-inch circle on the lower right corner of the sheet. Trace and cut a half-moon shape on the upper right corner of the sheet, and then the lower left corner. Lay those half-moons over a whole circle and cut out strips of cake from the scraps to complete the circle. You will have three 8-inch rounds total (including the two half-moons and their cake strips).
Build the 8-inch cake tier: Invert one cake round into the bottom of the plastic wrap-lined pan. Brush cake with 3 tablespoons citrus soak. Spoon ¾ cup buttercream on top, and spread it evenly with a small offset spatula. Dollop ½ cup citrus compote on top of buttercream. Scatter about ¾ cup sesame crunch on top.
Arrange the two half-moons and strips of cake on top to form the second 8-inch cake layer. Apply another 3 tablespoons citrus soak, then ¾ cup buttercream, followed by another ½ cup citrus compote, plus another ¾ cup sesame crunch. Place the remaining 8-inch cake round on top and brush on 3 tablespoons citrus soak. Wrap the cake pan securely with plastic wrap and refrigerate for at least 12 hours.
Cut out the 10-inch cake rounds: Using the bottom of the 10-inch pan as a guide, trace and cut a 10-inch circle with a small serrated knife on the left side of one of the cake sheets. Trace and cut part of another 10-inch circle on the right side and a smaller crescent moon on one of the edges. Lay the partial pieces over the whole circle and cut cake scraps to fill in the gaps. Repeat with the third sheet of sponge; you will have four 10-inch rounds total.
Next, build the 10-inch cake tier: Invert one cake round in the bottom of the plastic wrap-lined pan. Brush cake with ¼ cup citrus soak. Spoon 1 cup buttercream on top, and spread it evenly with a small offset spatula. Dollop ⅔ cup citrus compote on top. Scatter about 1¼ cups sesame crunch on top.
Place a cake layer with a missing edge on next and complete the round with its matching pieces. Apply another ¼ cup citrus soak, then 1 cup buttercream, followed by another ⅔ cup compote, plus another 1¼ cups sesame crunch. Repeat this sequence with a third layer of cake and its matching pieces, then place the remaining whole 10-inch cake round on top, and brush on the remaining ¼ cup citrus soak. Wrap the cake pan securely with plastic wrap and refrigerate for at least 12 hours. Both cake tiers can be refrigerated for up to 3 days or, preferably, frozen for up to 3 weeks.
Refrigerate the remaining buttercream until ready to apply. If the cakes have been frozen, they do not need to thaw. Completely frozen cakes are more stable and easier to handle and frost.
Frost the Cake Tiers
Let the reserved refrigerated buttercream sit at room temperature for an hour, then whisk with a stand mixer until fluffy and spreadable, about 3 minutes.
Invert the 8-inch cake onto an 8- to 8½-inch cardboard cake round set on top of a baking sheet. Remove the cake form or pan, then peel off the plastic wrap. Dollop 2 cups buttercream on top and use an offset spatula to spread it all the way to the edges of the cake.
Dab 1 cup buttercream on the sides of the cake, smoothing each dab to touch the one before, until none of the cake is visible. Once the sides of the cake are roughly covered in buttercream, run the offset spatula along the top surface again to smooth it out. Run the offset again along the sides of the cake, where excess buttercream will have gathered, to pull away any excess frosting; the cardboard cake round should not be visible. Refrigerate the cake uncovered while you frost the second cake.
Invert the 10-inch cake onto an 11- to 12-inch cardboard cake round, large flat serving platter or decorative cutting board. Remove the cake form or pan, then peel off the plastic wrap. Dollop 2 cups buttercream on top and use an offset spatula to spread it all the way to the edges of the cake.
Dab 2 cups buttercream on the sides of the cake, smoothing each dab to touch the one before, until none of the cake is visible. Once the sides of the cake are roughly covered in buttercream, run the offset spatula along the top again to smooth it out. Run the offset again along the sides of the cake, where excess buttercream will have gathered, to pull away any excess frosting. Refrigerate uncovered for at least 1 hour before stacking the tiers. The tiers can be refrigerated separately for up to 2 days.
Assemble the Wedding Cake
If the wedding is in another location, transport the separate tiers in deep cardboard boxes or crates to the venue. To assemble, simply place the 8-inch tier with its cardboard base on top of the 10-inch cake. Decorate the edges and sides of the cake with the fresh citrus and greenery. The cake can be displayed in a shaded, cool outdoor space or in a cool or air-conditioned indoor space for up to 5 hours. Do not let the assembled cake sit in direct sun for longer than an hour. The cake is not in danger of collapsing or shifting because the tiers are so wide, but the buttercream may melt in a warm setting.
When Ready to Serve, Cut the Cake
Using a chef’s knife, cut the 8-inch cake into thirds by making two parallel slices, then cut crosswise into 1-inch-thick pieces, wiping the knife clean between each new cut. Cut the 10-inch cake into quarters by making three parallel slices, then cut those pieces crosswise into 1-inch-thick pieces. The 8-inch cake yields about 24 small slices; the 10-inch cake about 36 slices.
Looks SO tasty How about a scaled down version for those who are not planning to serve cake to 60 of our closest friends
I made a scaled down version that came out amazingly! One 8-inch cake with three tiers. Here are the measurements I used: CAKE (bake on one sheet tray) 4 eggs 1/3 cup oil 2 tsps vanilla 1 1/3 cups sugar 1 cup 2 tbsps 2 tsps flour 2 2/3 tsps baking powder 2/3 tsp kosher salt or 1/3 tsp sea salt SESAME CRUNCH (1/4) 1 egg white 1/8 cup light brown sugar 1/4 tsp vanilla 1/8 tsp kosher salt or 1/16 tsp sea salt 7 tbsp sesame seeds
I echo the request for a scaled down version! I would love to make this cake to try my hand at making a wedding cake, but I don't want to waste money/food working on my skills!
OMG, OF COURSE separate eggs the old fashioned way, one at a time. Doing it while they're cold will make it easier to avoid breaking the yolks, but let the whites come to room temp before whipping so they whip up higher. Also, as you know, break the eggs one at a time and let each white fall into a separate bowl; once it's safely decanted from the egg, you can combine them. If a yolk does break, you'll only lose one white rather than an entire bowl of whites.
There is a video; it was fun to see it all come together: https://www.youtube.com/watch?v=YDL_6pn7MjY&t=1s
If you convert all ingredient amounts to weight (preferably metric) it’s easier to scale up and/or down. Also, in general weighing baking ingredients is more accurate and you will be more successful. This looks so yummy! I want to make that Tahini buttercream!
For converting huge-scale cake measures AND important differences when you size-down OR up, your cake recipe, The Cake Bible is a "bible" to consult. It allowed me successfully to make a wedding cake for 200 guests--and it was the first and only wedding cake I've made. ; )
For all the comments about making a smaller cake, watching the YouTube video that NYT put up for this recipe is really helpful for visualizing what goes into each tier. For making the smaller 8" top tier sponge, she uses one sheet pan out of the three in the recipe. All the other components for that tier use probably a third of the original recipe as well. If you want to err on the side of caution, you could make half recipes. Planning on making an 8" version soon for my birthday!
Made recipe exactly as written. Had tiny farm eggs so needed to weight out egg whites to equal 12 large. One large egg white is 30 gm. Used 360 gms for both cake and buttercream and they were perfect! The texture of the buttercream is wonderful. The fruit I used was quite large and therefore I used a little extra sugar in the compote. Also had 1 c juice so added the 1/2 c extra in the compote. There are many steps but they are all straightforward and the layering is quick and easy
I think this would easily scale down by making 1/3 of the recipe That's enough to make the 8" three-layer cake. According to the directions, it would yield 24 small servings, but for an event that doesn't feature a million dessert options my guess would be more like 16. For the buttercream and toppings, you can make a full recipe or a half recipe if you want and just keep the excess in the freezer. I'm sure they would all be delicious in other applications.
I made this cake for my daughter's wedding. Not only gorgeous but really delicious as well. The flavors and textures are sublime. The process is extensive but not overwhelming if you make the cake in steps provided over multiple days vs all at once. You will need freezer space. It may seem like a lot, but use amount of fillings for each layer as written especially citrus soak. Follow the video as you make the cake, Natasha gives excellent tips, encouragement and direction.
For a cake for 40 people, I made a 2/3 recipe as an 11" square cake: bake in two 13x18 sheet pans, it shrinks to just about 11" when cool. Cut each cooled cake to make an 11x11 square, using the remaining pieces for the middle layer. No scraps left. If you make 2/3 of the butter cream, go light on the interior to have enough for a thick enough outer coat.
Having made the cake as-is before - it's AMAZING! - I translated components for a lemon poppyseed cake for a baby shower: - Rub zest of 3 lemons into sugar before adding to the yolk mixture in the cake - Add poppyseeds when folding in the egg whites. Maybe 1/2 cup? I eyeballed it! - Swap lemon curd for the tahini in the buttercream (I used store-bought, bonne maman) - Made a soak using only fresh lemon juice - Spread lemon curd as well as buttercream between the layers It was a hit!
Made over the course of 2 days. Day one I made the cake. Approximately 1/3 recipe for a 6" three layer cake. Full recipe of the compote and soak. I wanted the leftover for another possible cake. 1/2 half the sesame crunch, 1/2 Buttercream. This was perfect. Every thing worked and the result was a gorgeous cake. Unfortunately, NO ONE liked it! Comments like: frosting tastes like peanut butter, weird flavor, texture. Just FYI the charred fruit will destroy your LeCreuset. I cannot recommend.
Used this as a base for a cake I made recently! Same cake, buttercream, and sesame crunchies, but I made a sour plum hawthorn jam instead of the citrus.
I didn’t make the cake but the buttercream recipe was amazing! I find the American buttercream is overly sweet and this buttercream recipe was divine! Definitely make sure you use a candy thermometer and cook until recommended temperature. Was a hit at our birthday party this weekend!
Best cake I’ve ever made. I made a scaled down version: CAKE followed proportions from her cookbook: 3 eggs 60g oil 2t vanilla 110 g AP flour 2 t baking powder 1/2 t salt 60g water BUTTERCREAM (made 1/3 recipe, referenced buttercream recipe in her cookbook which is why some of the numbers aren’t exactly 1/3) 4 lg egg whites 200 g sugar 48 g powdered sugar 1 t vanilla 1 t salt 300 g butter 1 t sesame oil 80 g tahini I made 1/2 of crunch and full of compote and soak - making cake again!
I made this cake for my daughter's wedding. Not only gorgeous but really delicious as well. The flavors and textures are sublime. The process is extensive but not overwhelming if you make the cake in steps provided over multiple days vs all at once. You will need freezer space. It may seem like a lot, but use amount of fillings for each layer as written especially citrus soak. Follow the video as you make the cake, Natasha gives excellent tips, encouragement and direction.
We made this as an 8” cake for a birthday, and it was delicious. We used a 1/3rd recipe of the cake and a 1/2 recipe of the other components. It serves 8-10 generously. We ended up with some extra sesame seed crunch and buttercream, but we used all of the compote. We also made the cake gluten free with a cup-for-cup flour substitute. The punchy flavors and crunch from the sesame concealed a slight texture variation from making it GF.
We wanted to love this! Unfortunately the flavors were too assertive when joined together, disappointingly overwhelming. The tahini frosting also tasted quite peanut buttery, so be sure you're into that kind of thing. We've been using the leftover citrus soak for mocktails though, and the compote on toast, so it's not a total loss!
Hi there! I really want to make this cake, and I am worried about what you describe. I think I may do a small test run soon. Assuming the tahini is removed from the buttercream, between the soak, compote, and sesame crunch, what elements do you think would work together?
I quartered the recipe for a 4-layer 6 inch cake and it was so fun! I would say the part that took much longer than I thought was the citrus compote. It originally came out a little bitter for me so I added a bit more sugar. The sesame crunchies took a little longer for me, but it might just been my oven. They taste really similar to those dry sesame candies at the market which could probably be a sub if you wanted! The buttercream was my favorite part of this- such yummy tahini goodness.
Absolutely beautiful and delicious! Also, a lot of work, but worthwhile! I made a small version, using two 6" cake pans (for four layers). I scaled the recipe and used 1/4 on everything (except 1/2 on the charred citrus). Turned out to be just enough.
I made this for my sister-in-laws wedding back in June. The wedding was at 10ft in the mountains at a rustic cabin. I was able to make all the components at home and transport them up to the cabin. Assembly was super easy (even for a total novice like me). 10/10 on flavor, looks, and instructions. People are still talking about this cake. Thank you for posting the recipe and the video!!
I am trying to bake this at high altitude. The cake came out very dense and didn’t rise properly. Any advice?
Love this cake so much. Scaled down (1/3) version of the cake for anyone who needs it. I cooked this in one pan and built it in a six-inch tin with 4 layers: CAKE 4 large cold eggs 80 grams neutral oil, like grapeseed 80 grams water 1 tablespoon vanilla extract 260 grams caster sugar 160 grams plain flour 2.5 teaspoons baking powder 1/2 teaspoon fine sea salt
It’s mentioned in the notes to make it the day of but could you do it the day before? Or is this really a day of kind of situation—the wetness of the compote or something?
You can definitely do it the day before. I put it in the fridge and tried some the next day after letting it come to room temp — delicious. It held up really really well in the freezer as well x
All the parts of this are easy to refrigerate or freeze. In the instructions she has details for how long each part can be refrigerated or frozen. You could have the whole assembled cake frozen for weeks if you have room!
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