Thursday, June 9, 2011

Lemon Cream Daisy Cake

This is a Lemon Cake with Lemon Cream Filling.  I wanted it to be very lemony so I used parts of recipes and put this together.  For the cake:

1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 3/4 cups water
3 egg whites

Prepare thee eight inch round cake pans by lining with parchment paper, spraying with cooking spray and then lightly flour.  Pre heat oven to 350 degrees. Mix cake mix and pudding mix together.  Add water and eggs.  Beat on low for one minute and then medium high for four minutes. Pour cake batter evenly into the three pans.  Tap pans, (lightly drop-tap on counter) to remove excess bubbles.  Place in center of oven and bake for 25 minutes or until toothpick comes out clean. 

Remove from oven and let cool for 5 to 10 minutes.  Turn out on cooling racks to cool completely.  Trim tops off cake with a cake trimmer or long serrated knife so that cakes will be even when stacking.

1 small package lemon pie filling (Cook n Serve)
1 TLB fresh grated lemon peel

Cook as directed on package and add lemon peel. Place in refrigerator to cool completely.

2 cups heavy whipping cream
2 TLBS Lemon flavoring

Beat whip cream for one minute.  Add lemon flavoring and beat until stiff peaks.  Fold in cooled lemon pie filling and mix until well incorporated on low or fold in by hand.

Lemon Flavoring:

To make cake extra moist spray generously or brush with pastry brush on each layer of cake the following:

1 cup water
1 cup sugar
1/2 cup fresh squeezed lemon juice
2 TLBS fresh lemon peel

Cook in sauce pan until sugar is dissolved.  Strain.  Place in spray bottle or leave in bowl until ready to use. 

Place bottom layer of cake on cake dish top side down.  Generously spray with flavoring.  Spoon on filling about 1 inch thick and 1/2 inch from edges.  Place second layer on top of filling top side down and repeat.  Place the third layer on top and repeat.  Place in freezer while making Lemon Butter Cream Frosting.

Lemon Butter Cream Frosting:

1/2 cup butter
1/2 cup shortening
1 TLB Meringue Powder
4 cups powdered sugar
1/3 cup whipping cream

Place all ingredients in deep mixing bowl and mix well.  If you have filling from the cake layers left over place it in this mixture and mix well.  Frost very cold cake thinly and evenly and place back in refrigerator to chill again.  Put final layer of frosting on cake and place back in refrigerator. This cake needs to remain in the refrigerator until about 1/2 hour before serving. 

I put this cake in the freezer overnight and then covered it with fondant.  It isn't a good cake for fondant but I keep the cake very cold and it worked.

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