Lemon Curd Cake

The cool thing here, and a great teaching moment for my daughter, is making homemade whipped cream.

Start by chilling your mixing bowl and whisk in the freezer. I think this always helps when making whipped cream. Chill those for about 15 minutes, then remove and get ready to make whipped cream.

I use my KitchenAid mixer, and once attached, pour in the heavy cream, vanilla, and powdered sugar. Mix on medium-high speed until heavy cream thickens and forms stiff peaks on your whisk. This should only take a matter of minutes. If you want a sweeter whipped cream, add more powdered sugar prior to mixing.

Once you have whipped cream, get a 12×8 baking dish out, something in that range, and make the lemon curd cake. (I say cake here, but it uses those delicious Nilla wafer cookies. Once set however, and placed in the refrigerator for a period of time, those Nillas soften up and make this great cake-like texture.)

Take a bit of your whipping cream (I made sure my daughter got every little bit left on that whisk) and form a thin layer on the bottom of the pan.

Next, add a layer of Nilla wafers, then another layer of whipped cream, then another layer of Nillas. Next, take the lemon curd and gently spread all of it over the layer of cookies. Once evenly spread, add the remaining Nillas, arranging with however many you have left, then spread out the remaining whipped cream. Sprinkle on the cinnamon powder.

Cover, and place in the refrigerator for at least 4 hours before serving. Serve in bowls or glassware, and dig in.