Lemon-lattice White Chocolate Cake

---------- Recipe via Meal-Master (tm) v8.02

Title: LEMON-LATTICE WHITE CHOCOLATE CAKE
Categories: Desserts
Yield: 6 servings

3/4 c Fresh lemon juice
2 tb Cornstarch
1 c Plus 2 tbsp sugar
3 lg Eggs
6 lg Egg yolks
1/2 c Plus 1 tbsp unsalted butter,
-cut into small pieces
2 tb Grated lemon peel
FROSTING
2 1/4 c Whipping cream
4 1/2 oz Imported white chocolate,
-chopped
3/4 ts Vanilla extract
CAKE
2 3/4 c Sifted all purpose flour
1 ts Baking powder
3/4 ts Salt
4 oz Imported white chocolate,
-chopped
1 c Whipping cream
1/2 c Plus 2 tbsp milk
1 ts Vanilla extract
1/2 c Unsalted butter, room
-temperature
2 c Sugar
4 lg Eggs, separated

FROM: Derek Maddox (The Tally System -
912-328-6183 - (1:36)

LEMON CURD

FOR LEMON CURD

Combine lemon juice and cornstarch in heavy medium
saucepan, stirring until cornstarch dissolves. Whisk
in remaining ingredients. Cook over medium heat until
mixture is thick and smooth and just begins to boil,
stirring constantly, about 7 minutes. Transfer to
medium bowl. Place plastic wrap directly on face of
curd to prevent skin from forming. Refrigerate until
chilled, about 6 hours. (Can be prepared 2 days ahead.)

FOR FROSTING

Combine 1/2 cup cream and chocolate in heavy small
saucepan. Stir over low heat until chocolate melts and
mixture is smooth. Transfer to large bowl. Whisk in
remaining 1-3/4 cups cream and vanilla. Refrigerate
until well chilled, about 6 hours. (Can be prepared up
to 1 day ahead.)

FOR CAKE

Position rack in center of oven and preheat to 350øF.
Butter three 9-inch diameter cake pans with 1-1/2 inch
high sides. Line bottoms with waxed paper. Butter
paper. Dust pans with flour; tap out excess. Sift
flour, baking powder and salt together into medium
bowl. Repeat sifting.

Stir chocolate and 1/2 cup cream in heavy medium
saucepan over low heat until chocolate melts and
mixture is smooth. mix in remaining 1/2 cup cream,
milk and vanilla.

Using electric mixer, beat butter and 1 cup sugar in
large bowl until fluffy. Beat in yolks. Stir dry
ingredients into butter mixture alternately with white
chocolate mixture, beginning and ending with dry
ingredients. Using electric mixer fitted with clean
dry beaters, beat egg whites in medium bowl to soft
peaks. Gradually beat in remaining 1 cup sugar.
Continue beating until stiff but not dry. Fold whites
into cake batter in 2 additions. Divide batter among
prepared cake pans. Bake until tester inserted in
center comes out clean and cakes are beginning to pull
away from sides of pans, about 24 minutes. Cool cakes
in pans on racks 10 minutes. Turn cakes out onto
racks, peel off waxed paper and cool completely. (Can
be prepared 4 hours ahead. Cover and let stand at room
temperature.)

Using electric mixer, beat frosting in another large
bowl until stiff peaks form. Place 1 cake layer on
platter. Spread 2/3 cup lemon curd evenly atop cake
layer. Spread 3/4 cup frosting atop curd. Top with
second cake layer. Spread cake with 2/3 cup curd, then
with 3/4 cup frosting. Top with third cake layer.
Frost top and sides of entire cake evenly with 3 cups
frosting.

Place remaining lemon curd in pastry bag fitted with
#2 star tip. Pipe circle of curd around top of cake,
1/2 inch from edge. Pipe evenly spaced diagonal lines
inside circle, creating lattice pattern. (Reserve
remaining curd for another use.) Spoon remaining
frosting into clean pastry bag fitted with #2 star
tip. Pipe ruffled border around top and bottom edges
of cake. (Can be prepared up to 6 hours ahead.
Refrigerate.) Let stand 30 minutes at room temperature
before serving.

SOURCE: Bon App‚tit, February 1991 ** -=> this comes
from the bottom of the files of Shelley Rodgers <=-

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