HARRY'S BAR CAKE

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

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 buttercream. Refrigerate for 2 hours. Slice and serve.

Yield: 12 servings

Recipe courtesy of Emeril Lagasse, 1998