curdy cake ballerinas

Mandy spent the night!! It was all pink! We watched swimming bunnies on youtube, powerpuff girls z, watched the czech movie- "Daisies" where they wear straight t-shirt sleeve dresses and constantly eat cake and things and cut hard boiled eggs with scissors. we lounged in the air conditiong. fell asweep.
next morning i cooked banana-cinnamon pancakes & we watched my favourite movie of all time-"Some like it hot". & beautiful, lovely ballerina-pink tulle photoshoot! posing with a pink plastic cup full of pink frosting with a cherry on top (like ice cream but with vegan margarine!)
hot hot hot dog day.
(2 photos are of Mandy! in her black and white striped socks and covered in pink tulle!)
i want my hair as red as kate moss' above. mandy also did a huge favorites list & her favorite cake is lemon!

Lemon Curd Mousse Cake

Bon Appétit | April 2005

Curd

• 2 1/3 cups sugar
• 4 teaspoons cornstarch
• 1 cup fresh lemon juice
• 4 large eggs
• 4 large egg yolks
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

Crust

• Nonstick vegetable oil spray
• 2 cups shortbread cookie crumbs (about 7 1/2 ounces)
• 1/4 cup (1/2 stick) unsalted butter, melted

Mousse

• 5 tablespoons water
• 4 teaspoons unflavored gelatin

• 6 large egg whites
• 3/4 cup sugar
• 1 1/2 cups chilled heavy whipping cream

• Lemon slices, cut into quarters (garnish)

Preparation

For curd:

Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking

until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead.

Press plastic wrap onto surface of curd and keep chilled.)

For crust:
Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.

For mousse:
Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes.

Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm.

Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do no

t boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.

Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.)

Arrange lemon slices between rosettes. Cut cake into wedges.

~emma watson from suicide blonde. kate moss redhead from lolitas.se. emma watson vintage bathroom shot & victoria beckham by ellen won unwerth.