Lemon whipped cream torte

14 Servings

Ingredients

Quantity Ingredient
¼ cup Butter, sftnd
¼ cup Shortening
1¼ cup Sugar, divided
2 teaspoons Lemon peel, gr
½ teaspoon Vanilla extract
2 cups Cake flour
1 tablespoon Bkg pwd
¼ teaspoon Salt
¾ cup Milk
6 Egg whites
Filling:
½ cup Sugar
⅓ cup All-purpose flour
1¾ cup Milk
3 Yolks, lightly beaten
¼ cup Lemon juice
1 teaspoon Vanilla ext
1 teaspoon Lemon peel, gr
1 cup Heavy cream, whipped

Directions

In a bowl cream butter, short and 1 c sugar. Add lemon peel and vanilla; mix well. Comb flour, bkg pwd and salt. Grad add to creamed mix alt with milk, mixg well after each addition; set aside. Beat egg whites til soft peaks form. Grad add rem sugar, beatg til stiff peaks form. Fold into the cream mix. Pour into 3 greased and waxed paper lined 9" round cake pans.

Bake at 350 for 15-20 min or til cake test done. Cool in pans 10 min before rem to a wire rack. For filling, comb sugar and flour in a saucepan. Grad add milk; cook and stir til thickened and bubbly. Cook and stir 2 min more.

Rem from heat. Grad stir a little of hot fillg into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 min more. Remove from heat and stir in lemon juice, vanilla and peel. Cover and cool. Fold in the cream then spread between each layer and on top of cake. Cover and chill.

Source: 'Taste of Home' magazine Posted to MM-Recipes Digest by Country Mouse <mjcksn@...> on 17 A, ug 1998

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