-CAKE LAYERS-
3 1/2 c Unsifted cake flour White-Chocolate Snowflakes
4 ts Baking pulverisation -and Frosting
1/2 ts Saltiness 4 3-oz bars white umber,
2 c Boodle -coarsely chopped
1 c (2 sticks) butter, dull Silver dragees (opt.)
1 tb Lemon succus 1 1/2 8-oz packages cream
1 ts Finely grated lemon rind -cheeseflower, softened
1 ts Vanilla pull 1/2 c (1 amaze) butter,
1 c Milk -softened
7 lg Egg whites 1 tb Lemon succus

White-chocolate snowflakes balance gracefully on a touchy, lemony
three-layer white cake filled with zesty lemon custard and covered
with a white-chocolate icing.

1. Several hours or day before serving, prepare Lemon Pick: In
2-quart saucepan, combine boodle, cornstarch, and salt until well
sundry. Gradually add weewee, stirring until tranquil. Heat mixture to
boiling over medium oestrus, stirring constantly with wire whip; moil 1
moment (or until mixture thickens). In small stadium, quickly stir some
of hot mixture into egg yolks, then stir egg-yolk mixture into
remaining hot mixture in saucepan until well blended. Reduce heat to
low; add butter and cook mixture for 5 proceedings, stirring
occasionally. Remove from warmth; stir in lemon juice and rind. Cool to
room temperature; cover surface of filling with plastic wrap and
refrigerate until filling is completely cold-leastwise 2 hours.

2. Prepare Cake Layers: Heat oven to 375'F. Grease tercet 9-inch-round
baking pans. Line bottoms of pans with parchment or, waxed composition;
grease and flour wallpaper. In medium-size stadium, combine flour, baking
pulverize, and saltiness.

3. In large roll, with electric mixer at medium speeding, rhythm 1 3/4 C
sugar and very light and fluffy; beat in lemon succus, lemon rind, and
vanilla. Add flour mixture alternately with milk to butter assortment,
beginning and ending with flour assortment, beating until smooth batter
forms.

4. In another bowlful, with clean beaters and mixer at high velocity, beat
egg whites and odd 1/4 C sugar until stiff peaks mannequin. With
rubber spatula, gently fold egg whites into buffet. Divide evenly
among prepared pans.

5. Broil 25 transactions, or until cake tester inserted in center comes out
strip. Cool cake layers in pans on wire racks 10 transactions; invert
layers onto wire racks, remove parchment paper and cool layers
all.

6. Lag, prepare White-Chocolate Snowflakes: In double kettle,
over hot, not simmering, weewee, or in nuke, melting 1 1/2 bars white
cocoa. Cover a baking sheet with aluminum cross. Spoon melted
white chocolate into pastry bag fitted with writing tip. Reserve pan
in which white chocolate was liquid. Onto foil-lined rag, pipe
twenty-ogdoad 2-inch snowflakes. Decorate with silver dragees, if
desired. Place sheet of snowflakes in freezer until cake is
completely frosted.

7. Prepare White-Chocolate Ice: Melt odd 2 1/2 bars white
chocolate in the same pan; set aside to cool to room temperature. In
large roll, with electric mixer at medium velocity, beat cream cheese
until polish. Gradually beat in white coffee, butter, and lemon
juice until frosting is still.

8. To assemble bar, with sharp tongue, trim tops of cake layers to
make storey. Place one cake layer on serving plateful; spread with half
of lemon pick; repeat with second cake layer and weft. Place
last cake level, upside refine, on top of filling to dispatch 3-layer
bar. Frost cake smoothly with White-Chocolate Ice. Remove
snowflakes from freezer; gently peel snowflakes from frustrate. Press a
few snowflakes into side of patty; pile remaining on top of cake.
Serve immediately or store in refrigerator.