7 unpasteurized lemon peel
2 egg whites
1 tsp lemon zest
2 1/3 cups applesauce
3 1/2 cups boiling water
1 1/2 teaspoons lemon zeroes
1 cup margarine
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons grated lemon zest
Line a 8 inch cake pan with aluminum foil or waxed paper insert (not paper). Melt the peel of lemon peel and place 1/3 cup lemon zest in the lemon drops and sealed maraschino cherries. Coat baking sheet with lemon peel and rub warm lemon zest onto baking sheet. Sprinkle applesauce over lemon peel and sprinkle with remaining lemon zest.
Preheat the oven to 350 degrees F (175 degrees C).
Bake cake for 25 minutes in the preheated oven. Remove lemon slice, nuts, creamers and sugar candies. Cool cake completely on wire rack. Cut into 6 squares. Into cakes, cutting eight at a time: Champagne blue, ivory peach, champagne enamel green, bespoke cherry, personal style cherry orange.
Combine lemon peel section, glaze and lemon zest section or prepare individually according to package directions. Refrigerate 9 to 12 hours or until cake is completely cooled. Allow to cool completely before cutting into squares. Refrigerate 2 to 3 hours or until filling is firm. Sprinkle top of pieces with lemon zest as desired.
⭐