Ingredients: |
Ingredients: for the cake
12 oz.(11/2 cups) unsalted butter, softened; more for the pans
14 oz. (31/2 cups cake flour
11/2 teaspoon baking powder
3/4teaspoon baking soda
3/4 teaspoon kosher salt
21/3 cups granulated sugar
2 teaspoon .pure vanilla extract
3 large eggs, at room temperature
11/2 cups buttermilk, at room temperature
61/2 oz. white chocolate, ,chopped
11/3 cups)
4 oz.(1 cup chopped toasted macadamia nuts
for the white chocolate leaves
9 to 12 organic lemon leaves, preferably different sizes
6 oz. white chocolate, coarsely chopped 11/4 cups)
for the buttercream
4 large eggs
4 large egg yolks
2 cups granulated sugar
11/2 pound.(3 cups) unsalted butter, softened
1/2 teaspoon kosher salt
8 oz. white chocolate, melted and cooled to room temperature
for the filling
2 cups raspberry jam
2 cups (8oz.) fresh raspberries
for the decoration (optional)
1/4 to 1/3 cup fresh raspberries
3 to 6 small spring fresh mint
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Directions: |
Directions:make the cake
position racks in the bottom and top thirds of the oven. and
heat the oven to 350f butter three9x2inch round cake pans and line each with a parchment. combine the flour baking powder .baking soda .and salt in a medium bowl.in a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed until light and fluffy 3 to 5 minutes. scrape down the bowl. add the vanilla and then the eggs one at a time. beating well after each addition. add about one-third of the flour mixture and mix on low speed until incorporated continue adding the flour mixture and the buttermilk, alternating between the two and ending with the ending with the flour. the batter will be thick and glossy. fold in the white chocolate and macadamia nuts. divide the cake batter evenly among the prepared cake pans. level the batter with a spatula. set two pans on the top rack and the third on the lower rack. stagger the pans
on the oven another. bake, swapping and rotating the pan's positions after 15 minutes, until a toothpick inserted in the center of each cake comes out clean, 28 to 35 minutes total. let cool on rack for 10 minutes. invert the cakes onto the racks, remove the parchment, and let cool completely make the white chocolate leaves wash the lemon leaves and dry them with paper towels. line two rimmed baking sheets with parchment. put the white chocolate in a metal bowl over a saucepan of barely simmering water and whisk until melted and smooth.
using a small pastry bush, paint a thick coat of chocolate on the underside of each leaf. don't let chocolate drip over the side of the leaves, or they will be difficult to peel off later. place the leaves chocolate side up on the prepared baking sheet and leave in a cool, dry place or refrigerate until the chocolate has set. hold the leaf stem and peel the leaf carefully away from the chocolate transfer the chocolate leaves to the other prepared baking sheet and refrigerate until ready to use
make the buttercream
in a stand mixer fitted with the whisk attachment, whip the eggs and egg yolks on high speed until thick and lightened about 5 minutes
meanwhile, clip a candy thermometer to a 3 quart saucepan; don't let the tip touch the bottom of the pan. combine the sugar with 1/2 cup water in the pan. and simmer over medium heat until it reaches 234of to235of
transfer the sugar mixture to a heatproof measuring cup with the mixer running on low speed, pour the sugar mixture down the side
of the bowl into the egg mixture in a slow, thin steam. increase
the speed to medium and beat until the mixture has cooled (the bowl
should be barely warm to the touch), 6 to 8 minutes. add the butter 4 tablespoon . at a time beating on medium speed until incorporated about 20 seconds for each addition.( don't worry if the mixture looks thin at first; it'll thicken as you add more butter.) after all the speed to medium high, beat until thick and glossy, about 1 minutes. fold the white chocolate into the buttercream.
assemble the cake
put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. top the layer with 1 cup the jam, spreading it evenly with an offset spatula to the cake's edge. scatter 1 cup of the raspberries evenly over the jam. repeat with a second cake layer, the remaining 1 cup jam, and the remaining 1 cup raspberries. top with the last cake layer. put 2 cups of the buttercream in a small bowl. with an offset spatula, spread this buttercream in a thin layer over the top and sides of the cake. refrigerate the cake until the buttercream firms enough to seal in the crumbs, 20 to 30 minutes
spread the remaining buttercream in a thick , smooth layer over the entire cake. remove the waxed paper strips.
decorate with the white chocolate leaves, fresh raspberries, and mint leaves, if using. before serving let sit at room temperature until the chocolate leaves soften slightly, about 30 minutes |
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