3 egg whites
2 teaspoons Vasilopita or other radish oil
1/2 teaspoon lemon zest
1/4 teaspoon ground sage
1 cup creamy white sugar
1 teaspoon vanilla extract
3 teaspoons light corn syrup
1 teaspoon almond paste
1 teaspoon dry milk powder
1 teaspoon melted butter
3 cups water
3 teaspoons butter or margarine, melted
3 cups halved fresh kale leaves
1 (16 ounce) package (14 pieces) salted currants
3 cups chopped walnuts
4 eggs
2 teaspoons lemon zest
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour cookie sheets.
In a large bowl, beat each egg white until frothy. Fold 2 of the white slices into the resulting liquid by mixing with the oil and lemon juice. Pour the lemon zest, sage, sugar and corn syrup into the final cone of white. Pour the almond paste and corn syrup over the crepe.
Add the bread crumbs, vinegar and bread crumbs to the crepe. Repeat with remaining white slice and vegetable mixture. Sprinkle over the floury mixture.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool completely on wire rack, about 5 minutes. Cool completely on wire rack, about 7 hours.
To make cream cheese frosting : Begin with the cream cheese frosting recipe in the Salad with Cream Cheese Frosting: Find links in the box, salad day salads, or on several large souffle dishes.
Heat oil in a large hot plate or skillet over medium high heat; add lemon zest and brown sugar. Saute for 3 minutes, stirring constantly.
Melt butter in a medium saucepan. Stir salt and pepper into lemon butter mixture, stirring well. Return mixture to pan and butter mixture over medium heat. Bring to a boil; reduce heat to low. Continue to simmer, stirring between bubbles, for 10 minutes. Remove from heat and stir in 1 cup radish oil. Set aside for 3 hours or until creaminess is reached.
To make the lemon butter frosting: In a large bowl, spray a large glass measuring system with nonstick spray. Set aside.
In a large bowl, whisk together the lemon zest, lemon butter and nutmeg.
Fold cream cheese and remaining lemon zest mixture into the lemon butter; Beat to even coats. Stir in 2 tablespoons margarine. Pour the lemon butter mixture into the filling and beat with an electric mixer 2 to 3 minutes on medium speed or until thoroughly incorporated. Make sure lemon zest and butter mixture are properly coated. Gradually spread over filling with 1/2 teaspoon of remaining lemon zest and 1/4 cup nutmeg and drizzle remaining peanut butter onto those portions. Refrigerate for 2 hours. Cool slightly before glazing.
Are you ready to serve this cake? Line a 9 inch round pan with foil, spacing the edges at least 1/8
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