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1
Puree berries in processor.
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2
Strain into heavy medium saucepan.
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3
Add sugar and cornstarch.
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4
Stir over medium heat until mixture boils and thickens, about 3 minutes.
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5
Cool.
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6
Cover; chill until cold, about 2 hours.
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7
Preheat oven to 350F.
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8
Lightly butter 9-inch-diameter cake pan with 2-inch-high sides.
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9
Line bottom with parchment paper.
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10
Butter parchment.
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11
Dust pan with flour; shake out excess.
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12
Using electric mixer, beat butter in large bowl until fluffy.
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13
Add eggs 1 at a time, beating well after each addition.
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14
Sift flour, baking powder and salt into medium bowl.
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15
Stir in cornmeal.
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16
Add to butter mixture and beat just until blended.
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17
Mix in lemon peel and extract.
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18
Transfer batter to prepared pan.
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19
Bake until cake is golden and toothpick inserted into center comes out with a few moist crumbs attached, about 35 minutes.
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20
Transfer cake to rack, cool.
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21
Using knife, cut around pan sides to loosen cake.
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22
Turn cake out.
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23
Peel off parchment.
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24
Beat cream, sugar and extract in large bowl until soft peaks form.
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25
Beat in 1 1/2 teaspoons lemon peel.
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26
Set aside 2/3 cup frosting for decoration.
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27
Using serrated knife, cut cake horizontally into 3 layers.
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28
Using bottom of 9-inch-diameter tart pan as aid, transfer 1 layer to platter.
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29
Spread half of filling over.
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30
Spread 1 cup frosting over filling.
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31
Top with second cake layer.
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32
Spread remaining filling over.
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33
Spread 1 cup frosting over filling.
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34
Top with third cake layer.
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35
Spread sides and top of cake with remaining frosting.
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36
Press nuts onto sides of cake.
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37
Spoon reserved 2/3 cup frosting into pastry bag fitted with medium star tip.
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38
Pipe around top edge of cake.
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39
Sprinkle top of cake with 1 1/2 teaspoons lemon peel.
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40
(Can be made 4 hours ahead.
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41
Cover with cake dome and refrigerate.
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42
Let stand at room temperature 1 hour before serving.)
