Ingredients
- 9 round
- 7 egg whites
- 4 egg yolks
- 2 1/2 bars (white)
- 2 snowflakes
- 1 1/2 bars chocolate (white)
- 1 chocolate snowflakes balance gracefully on a delicate (white)
- 1 stick
- 2 quart saucepan
- 3 c sugar
- 3 1/2 c unsifted cake flour
- 1 c milk
- 1 c water
- 1/2 c lemon juice
- 8 oz cream
- 3 oz bars chocolate (white)
- 1/4 c sugar until stiff peaks form
- 1/4 c cornstarch
- 4 t baking powder
- 2 t lemon juice
- 2 t butter
- 1 t vanilla extract
- 2 t lemon rind (finely grated)
- 3/4 t salt
- some mixture egg yolks
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 &
