White Chocolate Macadamia Cake with Raspberries and White Chocolate Buttercream

White Chocolate Macadamia Cake with Raspberries and White Chocolate Buttercream
Photo by Scott Phillips

Ingredients

  • 9 to 12 organic lemon leaves, preferably different sizes
  • 1-½ tsp. baking powder
  • 6 oz. white chocolate, coarsely chopped (1-¼ cups)
  • 1-½ lb. (3 cups) unsalted butter, softened
  • ¾ tsp. kosher salt
  • 2 cups raspberry jam
  • ¾ tsp. baking soda
  • + 16 more ingredients
    • 2 cups (8 oz.) fresh raspberries
    • ½ tsp. kosher salt
    • ¼ to 1/3 cup fresh raspberries
    • 3 to 6 small sprigs fresh mint
    • 12 oz. (1-½ cups) unsalted butter, softened; more for the pans
    • 14 oz. (3½ cups) cake flour
    • 2-1/3 cups granulated sugar
    • 2 tsp. pure vanilla extract
    • 2 cups granulated sugar
    • 6-½ oz. white chocolate, chopped (1-1/3 cups)
    • 4 oz. (1 cup) chopped toasted macadamia nuts
    • 3 large eggs, at room temperature
    • 4 large eggs
    • 4 large egg yolks
    • 8 oz. white chocolate, melted and cooled to room temperature
    • 1-½ cups buttermilk, at room temperature

Position racks in the bottom and top thirds of the oven and heat the oven to 350°F.Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment.Combine the flour, baking powder, baking soda, and salt in a medium bowl.In a stand mixer fitted with the paddle atta...

View full recipe at Fine Cooking

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