Lemon Snowflake Cake

Ingredients

some mixture egg yolks
600 gr sugar
32 gr cornstarch
2 gr salt
240 ml water
4 egg yolks
9 gr butter
120 ml lemon juice
4 gr lemon rind
450 gr unsifted cake flour
18 gr baking powder
10 ml lemon juice
4 gr vanilla extract
240 ml milk
7 egg whites
95 gr bars chocolate
230 ml cream
1 stick
1 chocolate snowflakes balance gracefully on a delicate
1,900 ml saucepan
9 round
50 gr sugar until stiff peaks form
1 1/2 bars chocolate
2 snowflakes
2 1/2 bars

Instructions

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 &