Hot Milk Cake With Lemon Filling And Boiled White Frosting Recipe

Name: Hot Milk Cake With Lemon Filling And Boiled White Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 LAYER CAKE; 4 eggs; 2 cups sugar; 2 cups flour; 1 cup milk; 1/2 cup butter; 1 tablespoon flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon pure vanilla extract; 1/2 teaspoon almond extract; LEMON FILLING; 1 cup sugar; 4 tablespoons flour; 1 pinch salt; 2 egg yolks; 1 1/2 cups water; 1/4 cup lemon juice; 1 teaspoon grated lemon rind; 1 tablespoon butter; BOILED WHITE FROSTING; 2 cups sugar; 2/3 cup water; 2 egg whites, room temperature; 1 pinch salt; 1/8 teaspoon cream of tartar; 1/2 teaspoon pure vanilla extract

Servings: persons

3 LAYER CAKE
4 eggs
2 cups sugar
2 cups flour
1 cup milk
1/2 cup butter
1 tablespoon flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
LEMON FILLING
1 cup sugar
4 tablespoons flour
1 pinch salt
2 egg yolks
1 1/2 cups water
1/4 cup lemon juice
1 teaspoon grated lemon rind
1 tablespoon butter
BOILED WHITE FROSTING
2 cups sugar
2/3 cup water
2 egg whites, room temperature
1 pinch salt
1/8 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract

1
FOR THE CAKE:.
2
Preheat oven to 350 degrees.
3
Beat eggs thoroughly with electric mixer. Gradually ad sugar. Beat until fluffy. Sift flour 2 times. Add, beating thoroughly. Place Milk and butter in small saucepan and let come to a boil. Add immediately to flour mixture and beat until cool (8-10 minutes). Batter will be quite thin. Sift in remaining 1 tablespoon flour, baking powder and salt. Add floverings. Beat 1 minute more. Pour (about 1 cup batter per pan) into 3 well-greased and floured 9 inch cake pans*. Bake approximately 30 minutes or until tester comes out clean.
4
* I get sneaky here cause I love Kittencal's pan release, #78579.
5
FOR THE FILLING:.
6
Mix dry ingredients. Beat egg yolks with water and juice. Add dry ingredients. Blend well. Cook in double boiler until clear. Remove from heat. Add rind and butter. Spread on layers and stack.
7
FOR FROSTING:.
8
Boil sugar and water until syrup forms thread about 3 inches long when dropped from a spoon, or cook until syrup has reached 238 degrees on candy thermometer. Beat egg whites with salt until stiff. While very hot, pour syrup in fine stream over egg whites. Beat until misture is creamy and reaches spreading consistency. Add cream of tarter and vanilla. Spread on sides and top of cake.

1824

kcal

Calories

Fat

319

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 3 LAYER CAKE, 4 eggs, 2 cups sugar, 2 cups flour, and more.

Yes, Hot Milk Cake With Lemon Filling And Boiled White Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hot Milk Cake With Lemon Filling And Boiled White Frosting

How did you like this recipe?

Frequently Asked Questions