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White Chocolate and Lemon Wedding Cake

White Chocolate and Lemon Wedding Cake
Photo by Brian Leatart

Ingredients

  • 2 ½ pints fresh raspberries
  • 8 pints fresh strawberries
  • 4 cups heavy whipping cream
  • 14 ounces imported white chocolate (such as Lindt or Perugina)
  • 2 ½ teaspoons salt
  • 2 ½ pints fresh blackberries
  • 1 1/3 cups heavy whipping cream
  • + 20 more ingredients
    • 2 ½ cups egg whites
    • 9 teaspoons cornstarch
    • 3 cups buttermilk
    • 2 ½ pints fresh blueberries
    • 48 tablespoons unsalted butter
    • 11 cups cake flour
    • 6 cups sugar
    • 24 tablespoons unsalted butter
    • 6 ½ cups sugar
    • 1 ½ cups vegetable oil
    • 5 tablespoons vanilla extract
    • 1 cup sugar
    • 5 cups powdered sugar
    • 36 large egg yolks
    • 16 ounces imported white chocolate (such as Lindt or Perugina)
    • 6 tablespoons frozen orange juice concentrate
    • ½ teaspoons cream of tartar
    • 3 cups fresh lemon juice
    • 6 8-ounce packages Philadelphia-brand cream cheese
    • 11 teaspoons baking powder

Make the curd in two separate batches. It's used as a filling between the cake layers and as a component in the mousse. Whisk 3 cups sugar and 4 1/2 teaspoons cornstarch in heavy medium saucepan to blend. Gradually whisk in 1 1/2 cups lemon juice, then 18 yolks. Add 1 1/2 cups butter. Cook over m...

View full recipe at Epicurious

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