Layered Lemon Cake

Whether you are making a simcha or just a dessert for shabbos, these luscious lemon cake
miniatures are sure to be a winner!

Cake:

10 eggs
2 c. sugar
2 c. flour
1 tbsp. vanilla sugar
1 tsp. baking powder
1/2 c. orange juice
1/4 c. oil

Cream:

12 oz. Bakers Choice lemon cream
6 oz. Bakers Choice vanilla custard

Garnish:

Whipping Cream
Bakers Choice white pearls
coconut flakes
or sliced fruits

Directions:

Preheat oven 350
Beat egg whites on high speed until stiff. Reduce speed and slowly add sugar, egg yolks one at a time. Combine rest of ingredients, alternating liquid and dry. Pour batter onto two lined cookie sheets, and bake for 18 minutes, or until done.
Cool cakes.
Combine lemon cream & vanilla custard.
Cut each cake in 3 strips, horizontally. Spread cream over cakes, and layer each three cakes onto each other (you will have two logs). Then cut each of the cakes into small rectangles.
Garnish: Beat whip until stiff. Fill a decorating bag with whipping cream and decorate
with a swirl, using a 1 m tip. Sprinkle pearls or place sliced fruits as shown.