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White Chocolate Macadamia Cake With Raspberries And White Chocolate Buttercream

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White Chocolate Macadamia Cake With Raspberries And White Chocolate Buttercream

Ingredients

  • 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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Published 2014-09-09 14:16:14 (2 years ago).

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