Triple-layer lemon cake

Preparation

1. the lemon cream filling: In a medium saucepan, combine the sugar, eggs and egg yolks until smooth. Add the lemon zest, lemon juice and butter. Cook, stirring often, over low heat on medium heat for about 10 minutes. When the mixture begins to thicken, stirring constantly for another 20 minutes until thick layers of the back of a metal spoon (do not boil or the mixture may curdle). Strain the filling through a sieve set over a small bowl. The extension of a sheet of waxed paper or plastic directly on the surface of the seal and refrigerate at least 4 hours. Fill thickens when cooled.

2. Preheat oven to 350 ° F. Grease three-layer cake pans 8 inches. Line the bottom with parchment paper and lightly grease the paper.

3. Make the cake: In a large bowl, with electric mixer, beat butter, sugar, lemon zest, baking powder, salt and vanilla until pale and frothy average speed. Add eggs one at a time, beating well after each addition individually. With the mixer on low speed, alternately add the flour with lemon juice, beating well after each addition individually. Pour evenly into prepared pans share.

4. Bake until the top is retrieved when gently pressed and a toothpick inserted in the center comes out clean, about 40 minutes. Make sure you let the cakes in pans on wire rack to cool for 20 minutes. Turn cakes entry into the rack and remove the wax paper.

5. Make the glaze: In a medium bowl, cream cheese, lemon juice and sugar and lemon peel beat with an electric mixer until smooth. Cover with plastic wrap and refrigerate but spreadable for 1 hour or until firm.

6. To assemble: Cut the top of the layers of the cake with a long serrated knife, cut the increases. Place a cake layer on a plate. Spread half shirt uniform layer. Top with a further layer of the cake and the remaining filling. Top with remaining cake layer. Brush the top and sides with frosting. Refrigerate until ready to serve.

Recipe Notes

• The cake layers can be tightly wrapped in the refrigerator up to 3 days or freeze up to 3 months.
• Store the cake cool room temperature until serving time; then cover and refrigerate up to 2 separate days.