Osterkuchen

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

 * 1) Preheat oven to 350°F.
 * 2) In a large bowl, sift together flour, baking powder and salt and set aside.
 * 3) In another bowl, combine milk and vanilla extract and set aside.
 * 4) In a large mixing bowl, cream shortening and sugar until light and fluffy.
 * 5) Take turns stirring some of the flour mixture, then some of the milk mixture into the shortening and sugar mixture, in 2-3 batches.
 * 6) Turn mixer to medium speed and beat for 2 minutes, until batter is smooth.
 * 7) Beat egg whites until stiff peaks form, then fold into batter in two batches until no streaks remain.
 * 8) 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.
 * 9) Remove from oven and let cool on a wire rack.

Lemon filling

 * 1) Whisk heavy whipping cream until stiff peaks form and set aside.
 * 2) In a double boiler, combine egg yolks, sugar, lemon juice and sparkling wine.
 * 3) Whisk constantly over simmering water until mixture thickens (approximately 10-15 minutes).
 * 4) Bowl should not touch simmering water.
 * 5) Use a candy thermometer to ensure mixture reaches at least 160°F.
 * 6) Once thickened, strain the mixture through a sieve into a medium-sized bowl.
 * 7) Immediately whisk in butter cubes and lemon zest until butter is completely melted.
 * 8) Fold in whipped cream.
 * 9) Cover with parchment to prevent a film or coating from developing, and chill for at least 45 minutes.

Frosting

 * 1) In a medium-sized bowl, mix confectioners' sugar and softened butter together.
 * 2) Add the milk and vanilla extract to the sugar and butter mixture.
 * 3) Beat until smooth and fluffy.

Bring it all together

 * 1) Once completely cooled, remove the cake from the pan and slice it in half horizontally, using a long, serrated knife.
 * 2) Melt the apple jelly in a saucepan over low heat until consistency is thin.
 * 3) Brush jelly evenly on the cut surfaces of the cake.
 * 4) Spread the lemon filling evenly on the top of the bottom half of the cake.
 * 5) Layer raspberries evenly over the lemon filling.
 * 6) Place the top half of the cake on top of the filling.
 * 7) 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.
 * 8) Press the Bahlsen Waffeletten candy around the outside rim of the cake, leaving little or no space between each piece.
 * 9) Sprinkle the crushed pistachios over the top of the cake and decorate with other German candy of choice.
 * 10) Chill and serve.