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Emeril's Harry's Bar Cake




Source of Recipe


Recipe courtesy of Emeril Lagasse, 1998


List of Ingredients





2 round (9-inch) prepared yellow cake
1 cup Madeira wine
3 cups basic pastry cream
3 cups basic Italian butter cream



Recipe




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 the cake with the remaining pastry cream. 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 butter cream. Refrigerate for 2 hours. Slice and serve.

Yield: 12 servings
Prep Time: 1 hour
Cook Time: 4 hours