White Chocolate Macadamia Cake with Raspberries and White Chocolate Buttercream

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White chocolate leaves (surely, it’s time to bring them back) and a sleek coat of buttercream give this three-layer stunner a dressed-up look.

What you will need

12 oz. (1-1/2 cups) unsalted butter, softened; more for the pans

14 oz. (31/2 cups) cake flour

1-1/2 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. kosher salt

2-1/3 cups granulated sugar

2 tsp. pure vanilla extract

3 large eggs, at room temperature

1-1/2 cups buttermilk, at room temperature

6-1/2 oz. white chocolate, chopped (1-1/3 cups)

4 oz. (1 cup) chopped toasted macadamia nuts

9 to 12 organic lemon leaves, preferably different sizes

6 oz. white chocolate, coarsely chopped (1-1/4 cups)

4 large eggs

4 large egg yolks

2 cups granulated sugar

1-1/2 lb. (3 cups) unsalted butter, softened

1/2 tsp. kosher salt

8 oz. white chocolate, melted and cooled to room temperature

2 cups raspberry jam

2 cups (8 oz.) fresh raspberries

1/4 to 1/3 cup fresh raspberries

3 to 6 small sprigs fresh mint

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