INGREDIENTS

INSTRUCTIONS

For Lemon Curd Filling: Sprinkle gelatin over 2 teaspoons water in
small bowl. Let stand 10 minutes to soften. Blend sugar and lemon  peel
in processor 2 minutes. Transfer lemon peel mixture to heavy  medium
saucepan. Whisk in lemon juice and yolks. Add butter and cook  over
medium heat until mixture thickens and leaves path on back of  spoon
when finger is drawn across, stirring constantly, about 7  minutes, do
not boil. Remove from heat. Add gelatin mixture and stir  until
dissolved. Cover and refrigerate until well chilled. (Can be  prepared
3 days ahead, keep refrigerated.)  For Cake: Position rack in lowest
third of oven and preheat to 350ø.  Butter and flour 9 inch diameter
springform pan with 2-3/4 inch high  sides. Sift flour, potato starch
and baking powder into medium bowl.  Using electric mixer, beat eggs
and sugar in large bowl until mixture  is very thick and slowly
dissolving ribbon forms when beaters are  lifted, about 7 minutes. Mix
in lemon peel. Sift dry ingredients over  egg mixture in 3 additions,
folding in after each addition. Pour into  prepared pan. Bake until
tester inserted into center comes out clean,  about 30 minutes. Cool
cake in pan on rack 20 minutes. Run small  sharp knife around pan sides
to loosen cake if necessary. Release pan  sides. Cool cake completely.
(Can be made 1 day ahead. Wrap tightly  and let stand at room
temperature.)  For Frosting: Beat cream and sugar in large bowl to
stiff peaks. Run  long thin knife between cake and pan bottom to loosen
cake. Cut cake  horizontally into 3 even layers. Place bottom cake
layer on plate.  Spoon 1/3 cup thawed sweetened berries with juices
over cake.  Carefully spread generous 1/3 cup lemon curd over. Top with
single  layer of sliced fresh strawberries. Spread 1 cup whipped cream
frosting over. Top with second cake layer and repeat layering  process,
using 1/3 cup thawed sweetened berries, generous 1/3 cup  lemon curd,
single layer of sliced fresh berries and 1 cup whipped  cream frosting.
Top with third cake layer. Spoon 3 tablespoons thawed  berry juices
over. Spread 1/3 cup curd over top of cake (reserve any  remaining curd
for another use).  Spread 2-1/2 cups whipped cream over top and sides
of cake. Spoon  remaining whipped cream into pastry bag fitted with
medium star tip.  Pipe cream in vertical columns around sides of cake
from top edge to  bottom. Pipe rosettes of cream around top edge of
cake. Arrange 8  fanned strawberries around edge of cake. Fill center
with  blueberries. Refrigerate at least 3 and up to 6 hours before
serving.  LEMON CURD FILLING:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”

Nutrition (calculated from recipe ingredients)
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Calories: 6735
Calories From Fat: 3046
Total Fat: 345.6g
Cholesterol: 2789.7mg
Sodium: 1027.8mg
Potassium: 2920.5mg
Carbohydrates: 840.7g
Fiber: 30.1g
Sugar: 479.4g
Protein: 96.1g