While we love Japanese food, sometimes you miss the comforts of home.. And glad I could bring a little bit of Italy to your kitchen. It really makes this cake even more delicious! Thanks so much for providing that information . they will finally understand. Tent foil over the pan if necessary to prevent over-browning. Hi Laura, yes its 3 whole eggs (instead of 4) and 1 egg yolk. This post may contain affiliate sales links. Now I think I will! Place 3 sticks of the unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Thank you! Being from Northern Italy there was quite a bit of German/Austrian influence in our desserts. Use a fine-mesh sieve to sift powdered sugar evenly over the top of the crumbs. I had this dessert at Olive Garden a couple weeks ago. Set aside. Looking for something lighter. In another large bowl, mix mascarpone cheese, powdered sugar, lemon zest and juice. In a chilled medium mixing bowl beat the whipping cream and the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed until soft peaks form (tips curl). Hi Niek, I dont think so, I didnt replace this for any other cake, I have quite a few lemon cakes on the site. Maybe because I used 9 pan instead of 8? Your email address will not be published. WebFor the Devonshire Cream: In a small saucepan combine gelatin and 1/2 cup cold water. Thanks for a great recipe! Thank you. This will be a very generous layer. Webunflavored gelatin, water, whipping cream, chilled, sugar, vanilla extract, carton sour cream, fresh fruit , assorted such as raspberries, sliced strawberries, chopped peeled nectarines or 4 cups peaches, grapes or 4 cups cut-up peeled kiwi, sugar, recipe hot milk sponge cakes (victorian hot milk sponge cake) or 1 1 10 3/4 oz. Hi Andy, thanks, and yes I can understand your wife and son not being overwhelmed, I felt the same way when I came to Italy and tried the desserts, but now I absolutely love them and cannot eat a cake from home because I find them so overly sweet, especially the frosting. Cut in butter and vanilla until mixture is crumbly. Assembling the cake was very easy after everything was prepared. Hi Marisa, thanks so much, your mother sounds like what my mother-in-law would do. Whip heavy whipping cream in a large bowl to stiff peaks, and set aside. Dust the cake with powdered sugar right before you serve it. The recipe prices will vary based on fluctuating grocery costs. If youd like to NOT do that, use three cake pans for three taller layers.). Hello, question, could I double the recipe to make a higher cake? hi Aisha! To make clean cuts when serving, use a long sharp knife with a thin blade and wipe the blade clean between cuts. Thank you !! Cool on rack 10 minutes. Thanks for joining the mailing list. An incredible Italian Lemon Cake with a creamy filling and buttery crumb topping. I think that the vanilla taste would be too much. They help cakes rise without doming. Hoping it has hazelnuts! Innovative food, culinary equipment, trends and events, Tools that build your brand and increase your bottom line, Our commitment, exclusive support and dedicated people, {{data.customerName}} ({{data.customerNumber}}), {{dept.departmentName | truncateList}} ({{dept.departmentNumber}}), {{dept.departmentName | truncateList}}({{dept.departmentNumber}}). About UsFoods I also had trouble with the cake not rising and then it sank in the middle. It sounds like the leavening agent did not work. Please use what is posted as a guide. Let everything sit at room temperature until the butter is softened. Cake Directions Preheat oven to 350 and spray the cake pans with pam baking spray In a large bowl, whisk the flour, baking powder, and salt together. I noticed in all of the recipes online that they all used cream cheese, or a mixture of cream cheese and pudding, or cream cheese and cool whip for the filling. Thanks for the recipe! Italian Lemon Cream Cake Miz Helen's Country Cottage. Go back to the previous page or go to USFoods.com, Quick Links: Pour batter into pan. Spray the bottom of a 10-inch springform pan with cooking spray. I adapted the white cake layer from my favorite white layer cake from Cooks Country(you can never go wrong with one of their recipes!). Using your hands, mix/crumble together until there is no loose flour and none of the crumbs is larger than about the size of a chickpea. 2023 US FOODS, INC. ALL RIGHTS RESERVED. You can pasteurize it yourself by cooking it for about 10 minutes at 350 degrees, the crumb topping is not crunchy, it looks like it could be, but it isnt. With Easter coming up, I wanted to make a cake that just screamed spring but was still something you can make all year-round. I use a box of lemon cake mix and cut in the butter like you would with crumb topping on a french apple pie. Scrape batter into prepared pan and bake until well-risen, domed, and golden brown, about 45 minutes. I used a nice, coated spring-form pan and it was really easy to get the cake out Omg. Otherwise, I followed the recipe exactly and it was perfect. lemon INSTANT pudding mix 4 eggs 1/2 c. Crisco oil 1 c. water Beat at medium speed for 2 to 3 minutes. Cut the cooled cake horizontally. I made this exactly to the recipe including the tip about replacing flour with cornstarch to make cake flour, thats a great tip! Place the top layer of cake on top of the filling, and press down gently. She loves Italian cream cake. Hi Ritka, thanks, be sure to grease and flour the cake pan well and use a springform pan if possible. Cool cake cool on a wire rack in the pan for 20 minutes. I love this Italian lemon cake. Place 3 sticks of the unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). In a chilled medium mixing bowl beat the whipping cream and the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed until soft peaks form (tips curl). This is definitely a cake that I would love to make for the family. I rarely comment on recipes but I wanted to take the time to say that this recipe is fantastic! Adjust oven rack to middle position and preheat to 350 degrees F. Lightly grease bottom of a 9-inch springform pan. AMAZING! You know that dessert, the one youre always telling everyone they HAVE to try? Spread about 3/4 cup of frosting onto the cake evenly (doesnt have to be exact) being sure to push frosting right to the edges of the cake. This is not a familiar, moist, American birthday cake. I spread a thin layer of cream filling on the top and side of cake. 100g unsalted butter, melted and cooled (7 TBS) 280g plain flour (I used a TIPO1 Italian flour) (2 cups) 2 tsp baking powder. I would start checking around 15 minutes to see if it's done. All of your dessert recipes have been amazing and I have not been disappointed by a single one! I have not tried making cupcakes with this cake batter before, so let me know how it turns out. Sign up today and get inspiration straight to your inbox. Baking cakes at a lower oven temperature for longer period time will also retain a lot of that moisture. Your email address will not be published. It is a layer cake with a creamy filling and crumb topping. Hi Tiffney! Everyone raved. Required fields are marked *, By using this form you agree with the storage and handling of your data by this website. The whole cake is dusted with powdered sugar. The crump topping can be made ahead. Butter adds flavor and the oil adds that extra insurance. Place one layer on a cake plate. My mom bakes a lot, and Italian Cream cake is one of her specialties so I was nervous making it for her she said this was the best Italian Cream cake shes ever had! Great recipe. I also would advise using a Springform Cake Pan for easy removal. Use as desired. I baked it for 40 minutes and I think it was a few minutes too long. Be sure to print, save or bookmark this recipe! As an Amazon Associate I earn from qualifying purchases. Preheat oven to 350F (177C). In one bowl, stir together the flour, baking soda, and salt. Use a low glycemic sugar like Lakanto Monkfruit Sweetener. I also brushed the bottom layer with limoncello and spread a layer of lemon curd on the filling. Take care. Pour batter into the prepared pan. Add the eggs, one at a time, beating well between each. Tips for making the perfect Cream Filled Lemon Cake: Italian Pastry Cream Filled Lemon Cake Recipe. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. But I have one small concern, is it ok to eat raw flour ???? I wasnt sure. Combine all the filling ingredients in the bowl of your stand. Press crumb topping all over the tops and sides of the cake. Rotate the cake a little and press more crumbs into the side. Melt butter and set aside while you continue make the batter. Add butter, 1 piece at a time, and mix with an electric mixer until only pea-sized pieces of butter remain about 1 minute. Powdered sugar is dusted over the whole cake for a pretty finish. Hi!!! Remove cake from springform pan. (Italian Pastry Cream Filled Lemon Cake) In your comments you indicate egg whites make cakes drier, so add the egg yolk instead of the whole egg, yet the recipe calls for three eggs, then the one egg yolk. Just watch the flour as you want to heat it through and not brown or burn it. Bake 30-40 minutes in the lower 2/3rds of the oven. Wow so Wonderful! Divide batter evenly between two baking pans and bake. October 7, 2016 by Stephanie Manley, Last Updated May 9, 2021 25 Comments. Test with a toothpick for doneness. I wonder though can this be done in a bundt pan? Hi Albina, thanks and wow sounds amazing, I will definitely have to try it out. I hope you enjoy this cake as much as I do. Place 6 large eggs and 1 cup sour cream on the counter. Dust powdered sugar all over the cake. I ended up using a cream cheese frosting that essentially blends sweetened whipped cream plus some cream of tartar to stiff peaks with cream cheese to make a stable frosting instead of the one in the recipe. I was so disappointed! Thank you for the recipe! Plus, its guaranteed to be fresh! Unsubscribe at any time. Can the marscapone cheese be substituted? Hi Penny! I decided to use my cake recipe because I find Italian cakes to be on the drier side, even though the addition of the Pastry Cream will add some moisture, but I didnt think it would be enough. 160ml double cream (2/3 cup heavy cream) the zest of one unwaxed lemon. This recipe I must try! Sign up today and get inspiration straight to your inbox. Enjoy! Be sure to add the correct amount of fat or liquid, not adding enough can cause a cake to be dry. Stir dry ingredients into the cake batter and then pour the batter into prepared cake pan. Instead of cutting cakes in half. You can bake flour on a sheet pan at 350F for about 10 min if you are concerned. I discovered there is actually a Cake called Nua. Would rate higher than 5 stars if I could! Brush limoncello on the layers for some extra decadence. Preheat oven to 325 degrees F. Liberally coat the interior of a 10-cup Bundt pan with baking spray. Beat mascarpone cheese, powdered sugar, lemon juice, and lemon zest on medium speed until smooth. Hi Rose, I did write in the notes that there will be leftover pastry cream and you could use it how you wish or use it to fill pastry tarts for example. Came out perfect! Did you add 2 tablespoons of vanilla extract instead of lemon juice in the filling? Let everything sit at room temperature until the butter is softened. Let me know how it tastes all together . WebFor the Italian Cream Cake 3 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/3 cups buttermilk 2 teaspoons vanilla 1/2 cup butter softened 1/2 cup vegetable oil 2 cups granulated sugar 3 large eggs 2 whole egg whites 1/2 cup chopped pecans toasted 1 cup shredded coconut For the Cream Cheese Frosting Coconut question do I use the sweetened shredded coconut from the baking aisle? Do we use sweetened or unsweetened coconut? What happens with the remaining 1/4 of the pastry cream? Can you make just the cake part ahead of time and freeze it, then finish it when needed? 3 large free range eggs. Hi Steph! Dress it up with some fresh fruit and whipped cream to make the perfect Innovative food, culinary equipment, trends and events, Tools that build your brand and increase your bottom line, Our commitment, exclusive support and dedicated people, {{data.customerName}} ({{data.customerNumber}}), {{dept.departmentName | truncateList}} ({{dept.departmentNumber}}), {{dept.departmentName | truncateList}}({{dept.departmentNumber}}). Great recipe Nina! It has a hint of lemon flavour, so it's not too strong of a lemon flavour, like some lemon desserts. I got a layer of brownie batter, then the cream, then another layer of brownie, and finally some globs of cream, which I then swirled round with a knife. Cant wait to make it again. Beat in the lemon zest and extracts. I noticed that they dont put the crumb topping on anymore, the cake has a yellowish tint to it (not pure white like this recipe) and it was not domed. Line the bottom of two 8 or 9-inch cake pans with parchment paper. The cake is made of vanilla layers, so the lemon is just in the filling and the crumb topping. Store any leftover cake, covered, in the refrigerator. WebThis Italian Lemon Cake, is made with fresh Cream and lemons. Spread the reserved frosting in a very thin layer around the sides and on top of the cake. Your email address will not be published. Dont worry if a little cake shows throughit really will be a very thin layer of icing which will act as glue for the crumbs. Scrape the sides and stir again briefly to ensure a smooth frosting. Powdered sugar will seep into the cake after awhile. (-) Information is not currently available for this nutrient. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. The butter should be cold so that it can crumble with the rest of the crumb ingredients. Then I cover the top and side of cake with lemon crumb topping. Vanilla Cake 1 cup all purpose flour 1 teaspoons baking powder teaspoon salt cup unsalted butter room temperature cup granulated sugar 2 large eggs room temperature 1 teaspoon vanilla My little family has been living in Japan for a little over three months now. I would like to try this recipe. Is that correct? IT'S FREE! Subscribe today and receive my free e-book of recipes! Alternate adding in flour mixture with buttermilk mixture, being sure to start and end with flour. Your email address will not be published. My wife and 14 year-old son were not overwhelmed. Place one cake onto a cake plate or serving platter. Wow! Pour batter into pan. Looks so, so good! WebDevonshire Bakery | 5 generations of baking in Cheshire HOME DELIVERY & COLLECTION SERVICE AVAILABLE. Overall I enjoyed preparing and eating this cake. Drive to Olive Garden and buy a piece at $7.50 each? I probably beat the butter/sugar mixture for a good 5 minutes before adding the eggs and beating again until light and fluffy. Hint: Use equal amounts of mascarpone cheese, (not cream cheese) powered sugar and whipcream, lemon zest and lemon juice for cake filling. Is the topping baked at all or how exactly does that work to combine the raw flour and sugar and butter. Spread the reserved cake filling all over the top and sides of the cake. Hi Elaine! Bake until lightly golden and a toothpick inserted comes out clean, about 45-50 minutes, rotating halfway through baking. Amount is based on available nutrient data. WebFor the Devonshire Cream: In a small saucepan combine gelatin and 1/2 cup cold water. Hello, this looks beautiful! The pastry cream came out pretty thick. In a bowl, combine the all-purpose flour, baking powder, and Italian Lemon Cream Cake Miz Helen's Country Cottage. Have a great weekend. Combine all the crumb ingredients in a medium bowl. I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. Reserve 1 cups lemon cream filling and spread the remaining filling in a generous layer on top of the bottom layer. I used to be able to get this cake at Samsand I have to say this is a very credible version. Couldnt find marscapone, cream cheese worked ! No thanks, I read food blogs because I like baking, so I am trying this one! Set aside. However, if youre unable to find it or dont like the taste of it, then you can use cream cheese instead. This cake turned out perfect Tablespoon finely grated lemon zest 4 tablespoons butter cut into 8 pieces softened teaspoon vanilla extract FOR FILLING: 1 cup heavy cream 8 oz container mascarpone cheese softened 2 cups powdered sugar 3 Tablespoons lemon juice Tablespoon finely grated lemon zest FOR GARNISH: Sifted powdered sugar US Customary Locations. You may substitute full-fat cream cheese for mascarpone, or even use half of each. Stir in lemon zest and vanilla extract. Preheat oven to 325 degrees F. Liberally coat the interior of a 10-cup Bundt pan with baking spray. Hi Karen! Press the top crumbs into place and refrigerate until 30 minutes before serving. I used cream cheese, very soft so there were no lumps. Check the cake at about 30-35 minutes and if browning on top too much, cover with foil and continue baking until done. Preheat oven to 325 degrees. In a large bowl, beat the sugar, oil and butter on medium speed for 4 minutes. frozen loaf lb cake, thawed, peach brandy Everyone loved it. This recipe brought about a whole host of ideas! What is the very 1st ingredient listed prior to flour? 230g icing sugar (1 3/4 cups) sifted. Cake Ingredients 3/4 cup whole milk 6 egg whites 1 teaspoon vanilla extract 1/4 teaspoon lemon extract 6 ounces unsalted butter softened 1 1/2 cups sugar 2 cups self-rising flour sifted 1/4 teaspoon kosher salt 2 teaspoons lemon zest Lemon Cream Filling 8 ounces mascarpone cheese 1 cup heavy whipping cream 2 cups powdered sugar sifted Thank you for this delicious recipeit will be made again for sure! There you have it! I appreciate this recipe and will make it again. Fold cream cheese mixture into whipped cream. Cake is delicious but mine was a bit crumbly. I'm so happy you enjoyed this recipe , Hi, I was wondering if you are to use the crumb topping just on the sides of the cake and regular powdered sugar on top or use the crumb topping all over the cake? By: Rosemary Published: May 17, 2019 Updated on: August 21, 2022. Now theres nothing wrong with using a cake mix; I prefer homemade cakes better. It's made of vanilla cake layers, a lemon mascarpone cheese filling, and a buttery lemon crumb topping. Hi Luisa, sorry about that, it just disappeared, but I found and reposted it, https://anitalianinmykitchen.com/lemon-cake/ . Preheat oven to 350F (177C). Spread filling onto the bottom cake layer; place top cake over filling. Beat in the eggs and vanilla extract until combined. Many, many years later, it made an overwhelming welcome in Canada prior to continuing its trek south, where Texans laid claim to its origin. This is one of my favorite cakes! Place the second cake layer on top. In a medium bowl whisk together flour, salt, baking powder and zest, set aside. LEMON CAKE. I used mascarpone cheese for the filling of this lemon cream cake. You could substitute mascarpone cheese with cream cheese . Tablespoon finely grated lemon zest 4 tablespoons butter cut into 8 pieces softened teaspoon vanilla extract FOR FILLING: 1 cup heavy cream 8 oz container mascarpone cheese softened 2 cups powdered sugar 3 Tablespoons lemon juice Tablespoon finely grated lemon zest FOR GARNISH: Sifted powdered sugar US Customary Reserve cup of filling, and spread or pipe the rest of the filling on top of the cake. Ive made several of your recipes, including some of one of you books ( pizza dough, Blakes scones) and Inlove them! It makes a tasty breakfast or snack cake. WebMake an impression with your cake skills and dazzle with this good looking and tempting cream-filled, lemony Italian cake. The recipe is for one cake and you cut it in half horizontally. Hi Leanne! Brought it to a friends tonight and everyone loved it! . Such a wonderful cake. In a bowl, combine the all-purpose flour, baking powder, and Combine in large bowl of electric mixer: 1 pkg. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Simply wrap the cooled cakes in plastic wrap and leave out on the counter or refrigerate, whatever your preference is. 1/2 tsp salt. Invert cake on plate. {{ userProfileData.lastSelectedLocation | truncateLast }}, {{ userProfileData.lastSelectedLocation | truncateMobileLast }}, Limit the Use of My Sensitive Personal Information, Do Not Sell or Share My Personal Information. A light vanilla based cake, similar to my vanilla cake and laced with toasted pecans and coconut only to be slathered in decadent cream cheese frosting. Cakes & Cupcakes, Easter, Fall/Winter, fruit, Most Posts, Summer, Your email address will not be published. For more step by step photos, see the web story for Italian lemon cream cake. Wait to dust it with powdered sugar until right before serving. WebPreheat oven to just BELOW 350 degrees. The perfect Lemon Lover's Lemon Cake Recipe. Spread about 3/4 cup of frosting onto the cake evenly (doesn't have to be exact) being sure to push frosting right to the edges of the cake. Thank you, Stephanie, for wonderfully detailed instructions on how to make one of my very favorite restaurant cakes. Published: Mar 17, 2022 Modified: March 17, 2022 by Nina. Place the second cake layer on top. Measure the flour correctly, spoon the flour into the measuring cup and level off with the blade of a knife. Ive always wanted to try an Italian Cream cake and this one looks amazing! Next time I make it, I'm hiding it from my guests so they can't eat it all so I have some leftovers. Ive always wanted to make one of these! The Ultimate Fall Cookies: Colorful Leaf Cookies. This costs you nothing, but it helps keep this blog running on butterlots of butter! Add the eggs, one at a time, beating well between each. Or, I should have taken it out of the pan right out of the oven. Then the top gets dusted with powdered sugar. Cool on rack 10 minutes. Or is there a non-sweetened version I should use? I. f youre going for a more authentic taste, reduce the lemon zest to 1 teaspoon in the filling recipe below. I help you cook dinner, and serve up dishes you know your family will love. Have a great day, friends! However, I think next time I will increase the filling by half again. Should I go to another store to get full fat buttermilk? 1 large free range egg yolk. Melt butter and set aside while you continue make the batter. I cant wait to try it! I think it will be okay over night, but I haven't tried it myself. I hope this helps! Check after 30 minutes and gently rotate the pan to ensure even baking. Thanks! Pour batter into prepared pan and smooth top with arubber spatula. Cool. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. I havent been back to the Olive Garden thanks to the Corona virus. Break up the steps by making the crumb topping, cake filling, and/or the cake ahead of time. I probably wont make it again because my wife and son werent really that into it and then I would eat the whole thing! I just used a small offset spatula for the entire cake! Keep the bottom half on the base of the springform pan and reattach the sides. Spread the reserved cake filling all over the top and sides of the cake. Recipe does not call for the whipping cream to be room temp. Because there is Pastry cream in the cake it should be stored in the refrigerator. cut into 24 pieces, softened but still cool. I can wait to try this cake, Ive been on the hunt for a good Italian creme cake! Or one pan for cake layer and then cut it in half? A trick I learned for taking my Italian Creme Cake to the next level is to use frozen shredded coconut in the batter. Check the cake after about 30 minutes and if it seems to be browning too much then cover it with foil and continue baking. It was amazing! Italian cakes are made drier because they are usually served for breakfast and snack with a cup of tea or an espresso, birthdays or special occasions are when sweeter moister cakes are served. Keep it fresh: Garnish with seasonal fruit or serve with The edges can get crusty and stale tasting if left out past 12 hours. Love Olive Garden? Another great cake recipe . Everyone loves it, I do too. I'm glad it was a hit though!!! Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, confectioners' sugar, divided, plus more for dusting. Dust cake with more confectioners' sugar before serving. I have to tell you I have been working on the cake for a while now, which means I have made it a few times. I froze mine for 2 days before I wanted to serve the cake. Sorry, This cake was amazing!! Cool in cake pans for 15-20 mins before inverting and moving to a cooling rack. In a medium bowl whisk together flour, salt, baking powder and zest, set aside. Top with another slice of cake. Sprinkle crumbs over top of cake batter. I had some leftover Lemon Pastry Cream from redoing some delicious Italian Cream Filled Pastries Pasticciottior a simple Summer Berry Trifle with Pastry Cream. Bake at 350F (180C) for 18-22 minutes. Anyone know what I did wrong? Have a great weekend. Unless otherwise noted, all recipes have been created by copykat.com. Not too much now, because the beauty of this cake is its soft cake layers and subtle lemon flavor. Let stand 5 minutes to soften. Filling: 4 ounces cream cheese, softened cup confectioners' sugar, divided, plus more for dusting 3 tablespoons lemon juice 1 teaspoon grated lemon zest 2 cups heavy whipping cream Of course the detailed instructions with measurements are found in the recipe card at the bottom of this post. Fold in whipped cream until combined. A soft Delicious Lemon Cake filled with an Italian Lemon Pastry Cream, then baked. In a large bowl, whisk cooled flour and powdered sugar together. I made the crumb topping and the lemon mascarpone filling the day before I wanted to serve it. If you like lemon desserts, try my lemon meringue cheesecake, lemon lovers trifle, or lemon pound cake loaf. Combine in large bowl of electric mixer: 1 pkg. Share your recipes with Lauren using the #laurenslatest hashtag! I will definitely try this cake on my mothers birthday because she is a big lemon cake lover. Yummly TY! Not everyone wants the cheapest, no frills recipe all the time. * Percent Daily Values are based on a 2,000 calorie diet. italian cake, italian cream cake, italian cream cake recipe. Place one layer on a cake plate. Add a dusting of Powdered Sugar or even a dollop of whipped cream, Lemon Cake never tasted so good. For optimal web site experience, please upgrade to a newer browser version. I will have to revisit this recipe in the future. The perfect Lemon Lovers Dessert Recipe. (Optional) Brush/drizzle the remaining limoncello on top of the filling so it will soak into the top layer. Would love to try your cake, especially since its not using a cake mix like most recipes Ive seen for this cake. In step 4, it says to beat the eggs and egg whites into the mixture until its light and fluffy. I don't see any problem with using a box vanilla cake at all. This recipe looks so awesome. There are almost NO suggestions in the whole of the Web to BAKE with the pastry cream already inside! Thanks in advance for your insights! Comment * document.getElementById("comment").setAttribute( "id", "a314a3ef3a260d229607b0f7979daa01" );document.getElementById("a50f092b47").setAttribute( "id", "comment" ); Notify me via e-mail if anyone answers my comment. I'm glad yo liked it.
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