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Name: Lemon Snowflake Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 tb Butter; 1 tb Finely grated lemon rind; 1 tb Lemon juice; 1 tb Lemon juice; 1 c Sugar; 1 c (2 sticks) butter, softened; 4 ts Baking Powder; 3 1/2 c Unsifted cake flour; 1/4 c Cornstarch; 1/2 c Lemon juice; 2 c Sugar; 4 lg Egg yolks, lightly beaten; 1 ts Finely grated lemon rind; White-Chocolate Snowflakes; 1/4 ts Salt; 7 lg Egg whites; Silver dragees (opt.); 1 1/2 8-oz packages cream; 1 c milk; 1/2 c (1 stick) butter,; 4 3-oz bars white chocolate,; 1 c Water; 1/2 ts Salt; 1 ts Vanilla extract

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INGREDIENTS

2 tb Butter
1 tb Finely grated lemon rind
1 tb Lemon juice
1 tb Lemon juice
1 c Sugar
1 c (2 sticks) butter, softened
CAKE LAYERS
4 ts Baking Powder
LEMON FILLING
3 1/2 c Unsifted cake flour
1/4 c Cornstarch
1/2 c Lemon juice
2 c Sugar
4 lg Egg yolks, lightly beaten
1 ts Finely grated lemon rind
White-Chocolate Snowflakes
1/4 ts Salt
7 lg Egg whites
Silver dragees (opt.)
1 1/2 8-oz packages cream
1 c milk
1/2 c (1 stick) butter,
4 3-oz bars white chocolate,
1 c Water
1/2 ts Salt
1 ts Vanilla extract

Servings

INSTRUCTIONS

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 375F. 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 &

NOTES

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Lemon Snowflake Cake

2 tb Butter
1 tb Finely grated lemon rind
1 tb Lemon juice
1 tb Lemon juice
1 c Sugar
1 c (2 sticks) butter, softened
 CAKE LAYERS
4 ts Baking Powder
 LEMON FILLING
3 1/2 c Unsifted cake flour
1/4 c Cornstarch
1/2 c Lemon juice
2 c Sugar
4 lg Egg yolks, lightly beaten
1 ts Finely grated lemon rind
 White-Chocolate Snowflakes
1/4 ts Salt
7 lg Egg whites
 Silver dragees (opt.)
1 1/2 8-oz packages cream
1 c milk
1/2 c (1 stick) butter,
4 3-oz bars white chocolate,
1 c Water
1/2 ts Salt
1 ts Vanilla extract

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 375F. 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 & <gg>

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Nutrition

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Serving Size: 1 Serving (312g)
Recipe Makes: 12 Servings

Calories: 670
Calories from Fat: 20 (3%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 5.5mg		2 %
Sodium 329.3mg		11 %
Potassium 236.4mg		6 %
Total Carbohydrate 155.1g		46 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 154.9g
Protein 12.9g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 670

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