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Tart Lemon Cheese Cake

Tart Lemon Cheese Cake

Tart Lemon Cheese Cake
Tart Lemon Cheese Cake
 
Tart Lemon Cheese Cake
Recipe By:
Ingredients
  • 1 c. butter, softened
  • 2 c. sugar
  • ¾ c. water
  • ¼ c. milk
  • 3 ¼ c. sifted cake flour
  • 2 ¾ t. baking powder
  • ½ t. salt
  • ½ t. rum flavoring or 1 t. vanilla
  • 6 egg whites
Instructions
  1. Beat butter with electric mixer until creamy. Gradually add sugar and beat well.
  2. Combine water and milk in small bowl. Set aside.
  3. Combine flour, baking powder and salt. Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix at low speed until blended. Stir in rum.
  4. Beat egg whites at high speed with clean beaters until stiff peaks form. Gently fold in batter. Pour batter into 3 greased and floured 9”round cake pans.
  5. Bake 350 for 20-25 minutes or until wooden pick inserted comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely.
Tart Lemon Cheese Cake
 
LEMON-CHEESE FILLING:
Recipe By:
Ingredients
  • 1 c. sugar
  • 3 T. cornstarch
  • ⅛ t. salt
  • 2 T. grated lemon rind
  • 1 c. fresh lemon juice
  • 6 egg yolks, beaten
  • ⅓ c. butter
Instructions
  1. Combine sugar, cornstarch and salt in heavy saucepan. Stir well.
  2. Add lemon rind and juice. Cook over medium heat, stirring constantly, until thicken and comes to a boil. Boil 1 minute, stirring constantly.
  3. Gradually stir half hot mixture into egg yolks. Add rest of hot mixture, stirring constantly. Cook, stirring constantly, 1 minute or until thoroughly heated. Remove from heat. Add butter, stirring until melts. Cool completely.
  4. Spread filling between layers and on top of cake.
Tart Lemon Cheese Cake
 
LEMONY WHITE FROSTING:
Recipe By:
Ingredients
  • 1 c. sugar
  • ⅓ c. water
  • 2 T. light corn syrup
  • 2 egg whites
  • ¼ c. sifted powdered sugar
  • ½ t. lemon extract
Instructions
  1. Combine 1 c. sugar, water and corn syrup in large heavy saucepan. Cook over medium heat, stirring constantly, until clear.
  2. Cook without stirring, until candy thermometer registers 240.
  3. Beat egg whites at high speed with mixer until soft peaks form, continue to beat, adding hot syrup mixture in heavy stream.
  4. Add powdered sugar and lemon extract to mixture. Continue beating until stiff peaks form and frosting is thick enough to spread.
  5. Spread frosting on sides of cake.
Notes
*****If using a metal bowl and heavy duty mixer to beat frosting, it will take 3-4 minutes to reach spreadable consistency. Frosting may take twice as long to thicken if using another type of mixer and glass bowl.
 

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