White Chocolate Macadamia Cake with Raspberries and White Chocolate Buttercream

Ingredients

• 2 cups raspberry jam
• ¾ tsp. baking soda
• 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
• + 16 more ingredients
• • 14 oz. (3½ cups) cake flour
  • 2-¹/₃ cups granulated sugar
  • 2 tsp. pure vanilla extract
  • 3 large eggs, at room temperature
  • 6-½ 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 (1-¼ cups)
  • 4 large eggs
  • 4 large egg yolks
  • 2 cups granulated sugar
  • 8 oz. white chocolate, melted and cooled to room temperature
  • 1-½ cups buttermilk, at room temperature
  • 1-½ lb. (3 cups) unsalted butter, softened
  • 1-½ tsp. baking powder
  • ¾ tsp. kosher salt

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