Luscious Lemon Truffle Cake

Recipe by Olha7397
READY IN: 1hr 5mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 F.
  • Grease and flour two 9-inch round cake pans.
  • MAKE THE CAKE.
  • In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening.
  • Blend until the butter is evenly mixed.
  • Add the vanilla.
  • Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
  • In a separate bowl, beat the egg whites until stiff.
  • Gently but thoroughly fold the whites into the cake batter.
  • Pour evenly into the prepared pans.
  • Bake for 35 to 40 minutes, until the cakes feel firm when touched in the center.
  • Remove from the oven and cool on a wire rack.
  • Split the cooled layers horizontally to make 4 layers in all.
  • TO MAKE THE FILLING, combine the sugar, cornstarch, and salt in a medium saucepan.
  • Whisk in the water until smooth.
  • Cook over medium high heat until the mixture comes to a boil, stirring constantly.
  • Reduce the heat to low and cook 2 minutes longer, stirring constantly.
  • Remove from the heat.
  • In a small bowl, beat the egg yolks with a fork.
  • Stir about 1/4 cup of the hot mixture into the egg yolks; blend well.
  • Add the egg yolk mixture to the mixture in the saucepan.
  • Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
  • Remove from the heat and stir in the butter and lemon juice and zest.
  • Transfer half of the hot filling to a small bowl and cool for 15 minutes.
  • Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside.
  • In a small bowl, beat the cream cheese until fluffy.
  • Beat in the white chocolate mixture until light and smooth.
  • Spread one third of the white chocolate filling over one layer of the cake.
  • Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over.
  • Top with the last cake layer and spread reserved lemon mixture.
  • Refrigerate, uncovered, 2 to 3 hours, until the filling is set.
  • MAKE THE FROSTING.
  • In another bowl, whip the cream and sweeten it with the confectioners’ sugar.
  • Frost the sides of the cake with half of the whipped cream frosting.
  • Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake.
  • Garnish with shaved white chocolate.
  • Refrigerate up to 8 hours before serving.
  • Makes 16 servings.
  • The Great Holiday Baking Book Beatrice Ojakangas.
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