Kitchen Crafts 'n' More

Wednesday, August 16, 2006 Heavenly Cream Cake Recipe (from Shannon) Desserts Recipes

This cake is a bit long, but you can have all the steps done while
the cake is baking. And the end results are WELL worth the extra
effort. It was truly an amazing site to see. My mom took pics of
it, but then forgot to save them. We had already cut into it when
she realized what she did. :-(

Also, before you bake this, read my notes at the bottom for a couple
of different ideas/suggestions.

White Cake Mix

1 1/4 cup water
1/3 cup vegetable oil
3 egg whites

Cream Filling

8 oz cream cheese, softened
2 cps powdered sugar
4 teaspoon lemon juice
1 cup heavy whipping cream

Vanilla Crumb Topping

1/2 cup all purpose flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract (not imitation)


Powered sugar

Make white cake following the directions on the box. Pour batter
into a greased 10" cake pan or spring form pan, and bake at 350
degrees for 40-45 minutes. Allow cake to cool completely when it
comes out of the oven.

Make cream filling by mixing cream cheese and powdered sugar in a
medium bowl with an electric mixer until smooth. Mix in lemon juice.

Whip cream in a large bowl with an electric mixer on high speed until
it forms stiff peaks. Combine cream cheese mixture with whipped
cream. Stir by hand until well blended. Place in refrigerator until
ready to use.

Make crumb topping by combining flour and powdered sugar in a medium
bowl. Add butter and dribble in the vanilla extract. Use your hands
to mix cold butter into flour and sugar. Break butter into smaller
pieces as you incorporate it into the dry ingredients. Be sure not
to press the mixture together. You want to end up with a very
crumbly consistency with pieces no bigger than a pea. (If you have
trouble making small crumbs, pop the bowl in the fridge for a few
minutes.) Chill the crumb topping until you are ready to use it.

When the cake is COMPLETELY cool, slice it in half through the middle
and remove the top. Spread all but 1/2 cup of the lemon cream
mixture onto the bottom half of the cake, then carefully replace the
top half of the cake.

Spread the remaining 1/2 cup of cream filling over the top and sides
of the cake. Sprinkle the crumb topping on top of the cake and press
it onto the sides all the way around the cake.

Now chill the cake for at least 3 hours before you serve it. When
you are ready to dig in, slice the cake into 12 slices. Serve each
slice toped with powdered sugar tapped through a strainer.

I felt like the cake was just too vanilla-y, even though it was
called a Lemon Cream Cake, so I changed the name to Heavenly Cream
Cake. It's far more fitting.

Also, because I was really wanting something lemony, for a real show
stopper, I baked one white cake and one Lemon Supreme cake. Then I
alternated the layers. I doubled the recipe on everything else, and
then didn't use quite as much in the middle layers, which gave me
leftovers, but it was so worth it to use as a fruit dip later!! I
think I gained 20 pounds from that alone! LOL.

Anyway, once you have the two cakes baked and split in half. Just
follow the directions above. Split the cream filling in half. Take
one of the halves and spread it between the two middle layers of cake
(if you don't want leftovers for some fruit dip or something else).
Assemble the layers. Take the other half of the cream filling and
spread it over the top and sides of the 4 layer cake.

Using your hands, press the doubled up recipe of crumb topping all
over the cake. To make it easier to put the crumbs on the cake, I
put the "frosted" cake in the fridge for about a half hour just to
get the cream filling to set up a bit. That way it doesn't stick to
your hands so bad when you're putting the crumb topping on it.

Refrigerate for at least 3 hours.

Once you're ready to serve it, for decoration on top, just get one
very, very thin slice of lemon, twist it, and place that, along with
a few washed (make sure you dry them off) lemon leaves on the top.
Very pretty!! Also, as the cake sits out, the frosting will get soft
again. When you pop it back in the fridge, it will stiffen up
again. This is completely fine.

This recipe, along with the optional glaze below, was my dessert at
our mother's day brunch. It was absolutely beautiful, and because it
is SO rich, the slices were very small.

* a lemon glaze, I mixed lemon juice and powdered sugar
together and drizzled it over each slice of cake, then dusted with
powdered sugar. I left the lemon glaze just slightly tart, and
drizzled it generously. There's another 20 pounds!

Have loads of milk or coffee on hand. It's super rich, and you'll
want it!

And if you bake my show stopper version, you'll be amazed at how
beautiful this 4 layer cake looks.

You can vary this in any way you want. One vanilla cake and
one "whatever flavor" cake will do wonderfully. Just change the
decoration on top, or leave it off. It's just as pretty without. I
just wanted a little extra color.

Posted by HappySlob :: 7:27 AM :: 0 comments

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