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Lemon Filled Walnut Cake
1 1/2 cups cake flour
2 teaspoons baking powder
3 eggs
1 1/2 cups sugar
1 1/2 cups heavy cream
2 teaspoons vanilla
1/4 teaspoon salt
1 cup ground walnuts
Lemon Filling
Grease and flour three 8-inch round cake pans. Mix flour and baking powder and set aside. In a small bowl beat eggs until light and lemon colored. Gradually beat in sugar until light and fluffy. In a large bowl beat cream, vanilla, and salt until almost stiff. Fold egg-sugar mixture into whipped cream. Gradually fold in flour mixture and ground nuts. Divide evenly among prepared pans and bake in preheated 350 degree oven 25-30 minutes or until cake springs back when lightly touched. Coll in pans 5 minutes then invert onto racks to cool completely.
Place one layer on serving plate and spread with half of Lemon Filling. Top with second layer; and spread with remaining Lemon Filling. Chill cake until ready to serve. Just before serving, dust top of cake with confectioners sugar.
Makes 12 servings
Lemon Filling
1/2 cup butter
2 cups confectioners sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla
2 egg yolks
In small bowl cream butter, confectioners sugar, lemon juice and vanilla untl blended. Beat in egg yolks one at a time until light and fluffy.
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From Helen's Kitchen
Baker's Best