|2||Nine-inch round prepared yellow cakes|
|1 cup||Madeira wine|
|3 cups||Basic pastry cream|
|1 cup||Whipped cream|
|3 cups||Basic Italian buttercream|
Slice each cake in half. Brush the top of each cake with the Madeira. Place one layer of the cake on a serving platter. Spread 1 cup of pastry cream evenly over the cake. Place the second layer on top of the pastry cream.
Spread 1 cup of pastry cream evenly over the cake. Place the third cake on top of the pastry cream. Spread the cake with the remaining 1 cup of pastry cream. Place the fourth layer of cake on top of the pastry cream.
Refrigerate for 2 hours. Ice the entire cake with the buttercream.
Refrigerate for 2 hours. Slice and serve. This recipe yields 12 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B78)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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