Decorate this holiday specialty with your favorite German Easter candies.
- Contributed by Catsrecipes Y-Group
- Makes: 12 servings
- 2¼ cups cake flour
- 3½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ cup vegetable shortening
- 1½ cups sugar
- 4 egg whites
- ¼ cup apple jelly
- 1 (½ pint) package fresh raspberries
- 3 (3½-ounce) packages Bahlsen Waffeletten au Lait (you can substitute Pepperidge Farms Milano or Pirouette cookies)
- 2 tablespoons chopped pistachios
- assorted decorative German candies
- cooking spray
Lemon filling Edit
- ½ cup heavy whipping cream
- 4 egg yolks
- 3 tablespoons sugar
- 3 tablespoons lemon juice
- ½ cup sparkling German white wine
- ½ cup unsalted butter, cut into small cubes
- zest from one lemon
- 3 cups confectioners' sugar
- 6 tablespoons unsalted butter, softened
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- Preheat oven to 350 °F.
- In a large bowl, sift together flour, baking powder and salt and set aside.
- In another bowl, combine milk and vanilla extract and set aside.
- In a large mixing bowl, cream shortening and sugar until light and fluffy.
- Take turns stirring some of the flour mixture, then some of the milk mixture into the shortening and sugar mixture, in 2-3 batches.
- Turn mixer to medium speed and beat for 2 minutes, until batter is smooth.
- Beat egg whites until stiff peaks form, then fold into batter in two batches until no streaks remain.
- Pour batter into a greased and floured 9-inch, deep round cake pan and bake for 35-40 minutes, or until a wooden pick inserted in the center comes out clean.
- Remove from oven and let cool on a wire rack.
Lemon filling Edit
- Whisk heavy whipping cream until stiff peaks form and set aside.
- In a double boiler, combine egg yolks, sugar, lemon juice and sparkling wine.
- Whisk constantly over simmering water until mixture thickens (approximately 10-15 minutes).
- Bowl should not touch simmering water.
- Use a candy thermometer to ensure mixture reaches at least 160 °F.
- Once thickened, strain the mixture through a sieve into a medium-sized bowl.
- Immediately whisk in butter cubes and lemon zest until butter is completely melted.
- Fold in whipped cream.
- Cover with parchment to prevent a film or coating from developing, and chill for at least 45 minutes.
- In a medium-sized bowl, mix confectioners' sugar and softened butter together.
- Add the milk and vanilla extract to the sugar and butter mixture.
- Beat until smooth and fluffy.
Bring it all together Edit
- Once completely cooled, remove the cake from the pan and slice it in half horizontally, using a long, serrated knife.
- Melt the apple jelly in a saucepan over low heat until consistency is thin.
- Brush jelly evenly on the cut surfaces of the cake.
- Spread the lemon filling evenly on the top of the bottom half of the cake.
- Layer raspberries evenly over the lemon filling.
- Place the top half of the cake on top of the filling.
- Spread the frosting evenly over the cake, first with a thin layer to seal everything together, then with a thicker, fluffier and more decorative layer.
- Press the Bahlsen Waffeletten candy around the outside rim of the cake, leaving little or no space between each piece.
- Sprinkle the crushed pistachios over the top of the cake and decorate with other German candy of choice.
- Chill and serve.