Lemon snowflake cake - country living
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Lemon snowflake cake - country living
  Lemon    Cakes  
Last updated 6/12/2012 1:22:05 AM. Recipe ID 54552. Report a problem with this recipe.
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      Title: Lemon snowflake cake - country living
 Categories: Holidays, Desserts, Cakes
      Yield: 12 Servings
 
MMMMM-----------------------LEMON FILLING----------------------------
      1 c  Sugar
    1/4 c  Cornstarch
    1/4 ts Salt
      1 c  Water
      4 lg Egg yolks, lightly beaten
      2 tb Butter
    1/2 c  Lemon juice
      1 tb Finely grated lemon rind

MMMMM------------------------CAKE LAYERS-----------------------------
  3 1/2 c  Unsifted cake flour
      4 ts Baking powder
    1/2 ts Salt
      2 c  Sugar
      1 c  (2 sticks) butter, softened
      1 tb Lemon juice
      1 ts Finely grated lemon rind
      1 ts Vanilla extract
      1 c  Milk
      7 lg Egg whites
           White-Chocolate Snowflakes
           -and Frosting
      4    3-oz bars white chocolate,
           -coarsely chopped
           Silver dragees (opt.)
      1    1/2 8-oz packages cream
           -cheese, softened
    1/2 c  (1 stick) butter,
           -softened
      1 tb Lemon juice
 
  White-chocolate snowflakes balance gracefully on a delicate, lemony
  three-layer white cake filled with zesty lemon custard and covered
  with a white-chocolate frosting.
  
  1. Several hours or day before serving, prepare Lemon Filling: In
  2-quart saucepan, combine sugar, cornstarch, and salt until well
  mixed. Gradually add water, stirring until smooth. Heat mixture to
  boiling over medium heat, stirring constantly with wire whisk; boil 1
  minute (or until mixture thickens). In small bowl, quickly stir some
  of hot mixture into egg yolks, then stir egg-yolk mixture into
  remaining hot mixture in saucepan until well blended. Reduce heat to
  low; add butter and cook mixture for 5 minutes, stirring
  occasionally. Remove from heat; stir in lemon juice and rind. Cool to
  room temperature; cover surface of filling with plastic wrap and
  refrigerate until filling is completely cold-at least 2 hours.
  
  2. Prepare Cake Layers: Heat oven to 375'F. Grease three 9-inch-round
  baking pans.  Line bottoms of pans with parchment or, waxed paper;
  grease and flour paper. In medium-size bowl, combine flour, baking
  powder, and salt.
  
  3. In large bowl, with electric mixer at medium speed, beat 1 3/4 C
  sugar and very light and fluffy; beat in lemon juice, lemon rind, and
  vanilla. Add flour mixture alternately with milk to butter mixture,
  beginning and ending with flour mixture, beating until smooth batter
  forms.
  
  4. In another bowl, with clean beaters and mixer at high speed, beat
  egg whites and remaining 1/4 C sugar until stiff peaks form. With
  rubber spatula, gently fold egg whites into batter. Divide evenly
  among prepared pans.
  
  5. Bake 25 minutes, or until cake tester inserted in center comes out
  clean. Cool cake layers in pans on wire racks 10 minutes; invert
  layers onto wire racks, remove parchment paper and cool layers
  completely.
  
  6. Meanwhile, prepare White-Chocolate Snowflakes: In double boiler,
  over hot, not boiling, water, or in microwave, melt 1 1/2 bars white
  chocolate. Cover a baking sheet with aluminum foil. Spoon melted
  white chocolate into pastry bag fitted with writing tip. Reserve pan
  in which white chocolate was melted. Onto foil-lined sheet, pipe
  twenty-eight 2-inch snowflakes. Decorate with silver dragees, if
  desired. Place sheet of snowflakes in freezer until cake is
  completely frosted.
  
  7. Prepare White-Chocolate Frosting: Melt remaining 2 1/2 bars white
  chocolate in the same pan; set aside to cool to room temperature. In
  large bowl, with electric mixer at medium speed, beat cream cheese
  until smooth. Gradually beat in white chocolate, butter, and lemon
  juice until frosting is smooth.
  
  8. To assemble cake, with sharp knife, trim tops of cake layers to
  make level. Place one cake layer on serving plate; spread with half
  of lemon filling; repeat with second cake layer and filling. Place
  last cake layer, upside down, on top of filling to complete 3-layer
  cake. Frost cake smoothly with White-Chocolate Frosting. Remove
  snowflakes from freezer; gently peel snowflakes from foil. Press a
  few snowflakes into side of cake; pile remaining on top of cake.
  Serve immediately or store in refrigerator.
  
  Country Living/December/92 Scanned & fixed by Di Pahl & 
 




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Recipe ID 54552 (Apr 03, 2005)

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