anyone have recipe for Triple-lemon genoise with buttercream and raspberries?

[Mbart]

Hi, I'm new to the board,and relatively new to Cooking Light. Am really enjoying all of the tips and comments here. I was hoping someone could help me find a recipe mentioned in the letters section of this month's issue. I can't seem to access it on the recipe finder. It's for Triple-lemon genoise (is this italian?)with buttercream and raspberries, from the December 1999 issue. The letter writer raved about it, and I would love to make it for my sister-in-law's birthday party this week-end. Any help you could give me would be much appreciated! Thanks!

[misstapioca]

Triple-Lemon Genoise With Buttercream and Raspberries

Recipe By :Cooking Light Magazine. December 1999. Page: 139.
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Classic Genoise
1 teaspoon grated lemon rind
Buttercream frosting:
2 tablespoons butter or stick margarine, softened
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 block (8 ounces) 1/3-less-fat cream cheese -- chilled
2 cups powdered sugar
Lemon syrup:
1/3 cup boiling water
1/4 cup granulated sugar
2 tablespoons fresh lemon juice
Remaining ingredients:
1 1/2 cups fresh raspberries

1. Prepare Classic Genoise as directed in a 9-inch springform pan, adding 1 teaspoon lemon rind to batter. Cool cake completely.

2. To prepare buttercream frosting, beat butter and next 3 ingredients (butter through cream cheese) at medium speed of a mixer until smooth. Lightly spoon powdered sugar into dry measuring cups; level with a knife. Gradually add powdered sugar to butter mixture; beat at low speed just until blended (do not overbeat). Cover and chill.

3. To prepare lemon syrup, combine water and granulated sugar in a small bowl; stir until sugar dissolves. Stir in lemon juice; cool to room temperature.

4. To assemble the cake, split the Classic Genoise in half horizontally using a serrated knife. Place bottom layer, cut side up, on a serving platter, and brush with half of lemon syrup. Spread with 3/4 cup frosting. Arrange 3/4 cup raspberries on top of frosting. Top with remaining cake layer, cut side down, and brush with remaining syrup. Spread remaining frosting over top and sides of the cake. Top with 3/4 cup raspberries. Store cake loosely covered in the refrigerator. Yield: 12 servings (serving size: 1 slice).

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Per Serving (excluding unknown items): 104 Calories; trace Fat (0.9% calories from fat); trace Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit; 1 1/2 Other Carbohydrates.

NOTES : Add 1 teaspoon lemon rind to the genoise batter for this decadent-tasting dessert.

The Classic Genoise recipe can be found in the 1999 December issue.

i found it by doing a search of previous posts. You can usually find any recipe or review there. hopefully!
i hope you enjoy it. and welcome to the BB

[Peeps]

The Classic Genoise you'll need for this recipe is posted on this thread (with the rest of the recipe too):
http://www.cookinglight.com/bbs/Forum1/HTML/005061.html

[Mbart]

Thanks so much for the quick reply, and also, thanks for informing me about the old posts to review. I've been having a blast looking at all of the old conversations, recipes, etc. Now I can't decide if I want to make the Genoise, or some other cake recipes out there that also sound fabulous.

I'm curious...everyone is raving about the Italian creme cake. When I looked at the recipe, it seems rather simple - flavor-wise, that is. I'm wondering what makes it everyone's favorite?

Thanks again for your help!