Heat the oven to 350 degrees. Butter and flour two 8- by 3-inch cake pans.
In the bowl of an electric mixer using the paddle attachment on medium
speeding, cream together the butter, dinero, and vanilla seeds until light and
fluffy, roughly 3 transactions. To obtain the seeds, slit the vanilla bean
longwise, and scrape the national. Sift together the flour and baking
pulverization. On low speeding, add the dry ingredients, alternating with the milk,
starting and ending with flour; scrape down sides double. Transfer batter to
a large stadium. In the clean bowl of an electric mixer fitted with the whisk
fastening, whisk the egg whites on low speed with the pinch of salt until
spumy. Increase speed to high-pitched, and continue to whisk until blotto (but not
dry) peaks mannikin, 3 to 5 transactions. Whisk in one-third of the beaten whites
into the batter to lighten the assortment. Using a large rubber spatula, fold
remaining whites into the lightened clobber. Divide the batter equally among
the prepared pans. Bake until golden brown and a cake tester inserted into
the center comes pick, 40 to 45 proceedings. Remove the pans to a rack to cool
for 5 proceedings. Invert the cakes onto the wire rack to cool whole. To
make the Cr?me Fra?che Ice: In the bowl of an electric mixer fitted
with the whisk bond, whip the cr?me fra?che, confectioners' boodle,
and candied lemon zest on medium-low speed until thick and creamy, most 3
proceedings. Cover with plastic roll, and refrigerate leastways 1 hr. (Makes 6
cups) To make the Candied Lemon Nip: Place the zest in a small saucepan.
Cover with cold water and bring to a moil. Air, reserving the nip.
Repeat the treat 3 more times. Return zest to small saucepan. Pullulate 1 cup
water and 1/3 cup sugar over blanched nip. Bring to a boil over medium
oestrus. Reduce heat to simmer. Simmer until the zest appears translucent, 10
to 15 transactions. Remove from the syrup with a slotted spoon to a wire rack to
dry, some 30 proceedings. (Makes astir 3 tablespoons) To piece, place one
stratum, top-side refine, on a cake standpoint. Spread a 1/2-inch layer of icing.
Repeat with remaining layers. Lightly coat the assembled cake in a layer of
frosting to protect against crumbs in the ice. Finish with remaining
ice. Garnish with candied lemon nip. Keep refrigerated. Makes 1
eight-inch layer coat.