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
- 1,900 ml saucepan
- 600 gr sugar
- 450 gr unsifted cake flour
- 240 ml milk
- 240 ml water
- 120 ml lemon juice
- 230 ml cream
- 95 gr bars chocolate (white)
- 50 gr sugar until stiff peaks form
- 32 gr cornstarch
- 18 gr baking powder
- 10 ml lemon juice
- 9 gr butter
- 4 gr vanilla extract
- 4 gr lemon rind (finely grated)
- 2 gr 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 &
