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:
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