---------- Recipe via Meal-Master (tm) v8.02
  Categories: .cl, Holidays, Desserts, Cakes
       Yield: 12 servings
 -------------------------------LEMON FILLING-------------------------------
       1 c  Sugar
     1/4 c  Cornstarch
     1/4 t  Salt
       1 c  Water
       4 lg Egg yolks, lightly beaten
       2 T  Butter
     1/2 c  Lemon juice
       1 T  Finely grated lemon rind
 --------------------------------CAKE LAYERS--------------------------------
   3 1/2 c  Unsifted cake flour
       4 t  Baking powder
     1/2 t  Salt
       2 c  Sugar
       1 c  (2 sticks) butter, softened
       1 T  Lemon juice
       1 t  Finely grated lemon rind
       1 t  Vanilla extract
       1 c  Milk
       7 lg Egg whites
            White-Chocolate Snowflakes
            -and Frosting
       4    3-oz bars white chocolate,
            -coarsely chopped
            Silver dragees (opt.)
       1    1/2 8-oz packages cream
            -cheese, softened
     1/2 c  (1 stick) butter,
       1 T  Lemon juice
   White-chocolate snowflakes balance gracefully on a delicate, lemony
   three-layer white cake filled with zesty lemon custard and covered
   with a white-chocolate frosting.
   1. Several hours or day before serving, prepare Lemon Filling: In
   2-quart saucepan, combine sugar, cornstarch, and salt until well
   mixed. Gradually add water, stirring until smooth. Heat mixture to
   boiling over medium heat, stirring constantly with wire whisk; boil 1
   minute (or until mixture thickens). In small bowl, 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 minutes, stirring
   occasionally. Remove from heat; stir in lemon juice and rind. Cool to
   room temperature; cover surface of filling with plastic wrap and
   refrigerate until filling is completely cold-at least 2 hours.
   2. Prepare Cake Layers: Heat oven to 375'F. Grease three 9-inch-round
   baking pans.  Line bottoms of pans with parchment or, waxed paper;
   grease and flour paper. In medium-size bowl, combine flour, baking
   powder, and salt.
   3. In large bowl, with electric mixer at medium speed, beat 1 3/4 C
   sugar and very light and fluffy; beat in lemon juice, lemon rind, and
   vanilla. Add flour mixture alternately with milk to butter mixture,
   beginning and ending with flour mixture, beating until smooth batter
   4. In another bowl, with clean beaters and mixer at high speed, beat
   egg whites and remaining 1/4 C sugar until stiff peaks form. With
   rubber spatula, gently fold egg whites into batter. Divide evenly
   among prepared pans.
   5. Bake 25 minutes, or until cake tester inserted in center comes out
   clean. Cool cake layers in pans on wire racks 10 minutes; invert
   layers onto wire racks, remove parchment paper and cool layers
   6. Meanwhile, prepare White-Chocolate Snowflakes: In double boiler,
   over hot, not boiling, water, or in microwave, melt 1 1/2 bars white
   chocolate. Cover a baking sheet with aluminum foil. Spoon melted
   white chocolate into pastry bag fitted with writing tip. Reserve pan
   in which white chocolate was melted. Onto foil-lined sheet, pipe
   twenty-eight 2-inch snowflakes. Decorate with silver dragees, if
   desired. Place sheet of snowflakes in freezer until cake is
   completely frosted.
   7. Prepare White-Chocolate Frosting: Melt remaining 2 1/2 bars white
   chocolate in the same pan; set aside to cool to room temperature. In
   large bowl, with electric mixer at medium speed, beat cream cheese
   until smooth. Gradually beat in white chocolate, butter, and lemon
   juice until frosting is smooth.
   8. To assemble cake, with sharp knife, trim tops of cake layers to
   make level. Place one cake layer on serving plate; spread with half
   of lemon filling; repeat with second cake layer and filling. Place
   last cake layer, upside down, on top of filling to complete 3-layer
   cake. Frost cake smoothly with White-Chocolate Frosting. Remove
   snowflakes from freezer; gently peel snowflakes from foil. Press a
   few snowflakes into side of cake; pile remaining on top of cake.
   Serve immediately or store in refrigerator.
   Country Living/December/92 Scanned & fixed by Di Pahl & <gg>