Lemonade Ladyfinger Torte
|Confectioner's sugar||1 1⁄2 Cup (24 tbs), sifted|
|Soft butter||1⁄2 Cup (8 tbs)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||3 Tablespoon|
|Ladies fingers/2 dozen double ladies fingers||4 Dozen (4-Inch-Long Single)|
|Heavy cream||1 Cup (16 tbs), whipped|
Gradually add sugar to butter, creaming at medium speed on mixer till light and fluffy.
Add eggs, one at a time, beating well after each.
Gradually add peel and juice.(Mixture may look curdled.)
Beat at high speed till fluffy and smooth, about 10 minutes.
On cake plate, place 12 single ladyfingers, curved side down, in 2.rows; top with a third of the lemon mixture.
Add another layer of ladyfingers in opposite direction; repeat layers ending with ladyfingers.
Frost with sweetened whipped cream.