A fancy German Easter cake with lemon filling and decorated with chocolate-dipped wafer cookies and your favorite German Easter candies.
For the cake:
- 2-1/4 cups cake flour
- 3-1/2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 cup vegetable shortening
- 1-1/2 cups sugar
- 4 egg whites
- 1/4 cup apple jelly
- 1/2 pint fresh raspberries
- 3 pkgs Bahlsen Waffeletten Au Lait 3 1/2-ounce
- 2 tbsp chopped pistachios
- assorted decorative German candies
- cooking spray
For the lemon filling:
- 1/2 cup heavy whipping cream
- 4 egg yolks
- 3 tbsp sugar
- 3 tbsp lemon juice
- 1/2 cup sparkling German white wine
- 1/2 cup unsalted butter cut into small cubes
- zest from one lemon
For the frosting:
- 3 cups confectioner's sugar
- 6 tablespoons unsalted butter softened
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- In a large bowl, sift together flour, baking powder and salt and set aside. In another bowl, combine milk and vanilla extract and set aside. In a large mixing bowl, cream shortening and sugar until light and fluffy.
- Take turns stirring some of the flour mixture, then some of the milk mixture into the shortening and sugar mixture, in 2 to 3 batches. Turn mixer to medium speed and beat for 2 minutes, until batter is smooth.
- Beat egg whites until stiff peaks form, then fold into batter in two batches until no streaks remain. Pour batter into a greased and floured 9-inch, deep round cake pan and bake for 35 to 40 minutes, or until a wooden pick inserted in the center comes out clean. Remove from oven and let cool on a wire rack.
Prepare the lemon filling:
- Whisk heavy whipping cream until stiff peaks form and set aside. In a double boiler, combine egg yolks, sugar, lemon juice and sparkling wine. Whisk constantly over simmering water until mixture thickens (approximately 10 to 15 minutes). Bowl should not touch simmering water. Use a candy thermometer to ensure mixture reaches at least 160 degrees F. Once thickened, strain the mixture through a sieve into a medium-sized bowl. Immediately whisk in butter cubes and lemon zest until butter is completely melted. Fold in whipped cream. Cover with parchment to prevent a film or coating from developing, and chill for at least 45 minutes.
Prepare the frosting:
- In a medium-sized bowl, mix confectioners' sugar and softened butter together. Add the milk and vanilla extract to the sugar and butter mixture. Beat until smooth and fluffy.
Bring it all together:
- Once completely cooled, remove the cake from the pan and slice it in half horizontally, using a long, serrated knife. Melt the apple jelly in a saucepan over low heat until consistency is thin. Brush jelly evenly on the cut surfaces of the cake. Spread the lemon filling evenly on the top of the bottom half of the cake. Layer raspberries evenly over the lemon filling. Place the top half of the cake on top of the filling.
- Spread the frosting evenly over the cake, first with a thin layer to seal everything together, then with a thicker, fluffier and more decorative layer. Press the Bahlsen Waffeletten candy around the outside rim of the cake, leaving little or no space between each piece. Sprinkle the crushed pistachios over the top of the cake and decorate with other German candy of choice. Chill and serve.