LILY OF THE VALLEY CAKE

A special Easter Tea has been set for

 you and a special cake has been baked!

This morning I made a "Lily of the Valley Cake" from THE CHARMS OF TEA book which is still published in paperback.  I have an old hard copy and have been wanting to make this cake for a long time. 

 I still love these older Victoria books and this one is from 1991.

 

  I used purchased lemon curd between the layers and it tastes wonderful!  My Lily of the Valley flowers are artificial but my daffodil is real! (put syran around the stem)

Ingredients for 3 separate things:

CAKE BODY

 350 degrees for 28-30 minutes and less

for convection oven

6 eggs at room temp, 1 cup sugar, 2 tsp grated

 lemon zest, 1 1/2 cups flour, 1/4 cup butter melted

French Buttercream Icing:

1 2/3 cups sugar, 1/2 cup water, 6 egg whites at room

temp to beat into meringue, 1/4 tsp cream of tartar, pinch of salt, 2 1/2 cups butter (5 sticks), 2 tsp grated lemon zest, 2 tsp Grand Marnier liqueur

Filling:  About 1/2 cup lemon curd

There are lengthy instructions in the book which I

am not giving here.  If you are a baker the ingredients

are given here. If you are just getting started at

baking you may need to refer to the book