Osterkuchen

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== Description ==
Decorate this holiday specialty with your favorite German Easter candies.
* Contributed by Catsrecipes Y-Group
* Makes: 12 servings
== Ingredients ==
* 2¼ cups cake flour
* 3½ teaspoons baking powder
* 1 teaspoon salt
* 1 cup milk
* 1 teaspoon vanilla extract
* ½ cup vegetable shortening
* 1½ cups sugar
* 4 egg whites
* ¼ cup apple jelly
* 1 (½ pint) package fresh raspberries
* 3 (3½-ounce) packages Bahlsen Waffeletten au Lait (you can substitute Pepperidge Farms Milano or Pirouette cookies)
* 2 tablespoons chopped pistachios
* assorted decorative German candies
* cooking spray
=== Lemon filling ===
* ½ cup heavy whipping cream
* 4 egg yolks
* 3 tablespoons sugar
* 3 tablespoons lemon juice
* ½ cup sparkling German white wine
* ½ cup unsalted butter, cut into small cubes
* zest from one lemon
=== Frosting ===
* 3 cups confectioners' sugar
* 6 tablespoons unsalted butter, softened
* 3 tablespoons milk
* ½ teaspoon vanilla extract
== Directions ==
# Preheat oven to 350°F.
# In a large bowl, sift together flour, baking powder and salt and set aside.
# In another bowl, combine milk and vanilla extract and set aside.
# In a large mixing bowl, cream shortening and sugar until light and fluffy.
# Take turns stirring some of the flour mixture, then some of the milk mixture into the shortening and sugar mixture, in 2-3 batches.
# Turn mixer to medium speed and beat for 2 minutes, until batter is smooth.
# Beat egg whites until stiff peaks form, then fold into batter in two batches until no streaks remain.
# Pour batter into a greased and floured 9-inch, deep round cake pan and bake for 35-40 minutes, or until a wooden pick inserted in the center comes out clean.
# Remove from oven and let cool on a wire rack. 
=== Lemon filling ===
# Whisk heavy whipping cream until stiff peaks form and set aside.
# In a double boiler, combine egg yolks, sugar, lemon juice and sparkling wine.
# Whisk constantly over simmering water until mixture thickens (approximately 10-15 minutes).
# Bowl should not touch simmering water.
# Use a candy thermometer to ensure mixture reaches at least 160°F.
# Once thickened, strain the mixture through a sieve into a medium-sized bowl.
# Immediately whisk in butter cubes and lemon zest until butter is completely melted.
# Fold in whipped cream.
# Cover with parchment to prevent a film or coating from developing, and chill for at least 45 minutes.
=== Frosting ===
# In a medium-sized bowl, mix confectioners' sugar and softened butter together.
# Add the milk and vanilla extract to the sugar and butter mixture.
# Beat until smooth and fluffy.
=== Bring it all together ===
# Once completely cooled, remove the cake from the pan and slice it in half horizontally, using a long, serrated knife.
# Melt the apple jelly in a saucepan over low heat until consistency is thin.
# Brush jelly evenly on the cut surfaces of the cake.
# Spread the lemon filling evenly on the top of the bottom half of the cake.
# Layer raspberries evenly over the lemon filling.
# Place the top half of the cake on top of the filling.
# Spread the frosting evenly over the cake, first with a thin layer to seal everything together, then with a thicker, fluffier and more decorative layer.
# Press the Bahlsen Waffeletten candy around the outside rim of the cake, leaving little or no space between each piece.
# Sprinkle the crushed pistachios over the top of the cake and decorate with other German candy of choice.
# Chill and serve.
Category:Cake Recipes
Category:Easter Recipes