white Chocolate quotEaster cake
From dutchie326 14 years agoIngredients
- * 3/4 cup half and half shopping list
- * 3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped shopping list
- * 2 teaspoons vanilla extract shopping list
- * 1/2 cup unsalted pistachio nuts shopping list
- * 1 1/4 cups all purpose flour shopping list
- * 1 teaspoon baking powder shopping list
- * 6 tablespoons (3/4 stick) unsalted butter, room temperature shopping list
- * 1 cup sugar shopping list
- * 3 large egg yolks shopping list
- * 5 large egg whites shopping list
- * 3 (1-pint) baskets strawberries shopping list
- * 1 (7-ounce) package marzipan shopping list
- * 2 tablespoons plus 1/4 cup powdered sugar shopping list
- * 1 1/2 cups chilled whipping cream shopping list
- * 1 1/4 cups half and half shopping list
- * 3/4 cup unsalted pistachio nuts shopping list
- * 1/2 cup sugar shopping list
- * 4 large egg yolks shopping list
- * 2 tablespoons all purpose flour shopping list
- * 1 teaspoon vanilla extract shopping list
- * 1 cup (2 sticks) unsalted butter, room temperature shopping list
How to make it
- # reheat oven to 350 degrees F.
- # Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high-sides.
- # Bring 3/4 cup of half and half to simmer in small saucepan. Remove from heat.
- Add chocolate and 2 teaspoons vanilla and stir until smooth; cool to room temperature.
- # Finely grind 1/2 cup pistachios with 1-1/4 cups flour and baking powder in processor.
- # Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks 1 at a time, beating well after each addition.
- # Beat in flour mixture alternately with white chocolate mixture in 2 additions each.
- # Using clean dry beaters, beat egg whites in medium bowl until soft peaks form.
- Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 2 additions.
- # Divide batter between prepared pans and bake cakes until tester inserted into center comes out clean, about 25 minutes.
- # Cool 10 minutes
- . Cut around pan sides to loosen cakes. Turn out cakes onto racks; cool completely.
- # Hull and slice 2 baskets strawberries.
- # Place 1 cake layer on platter.
- Spread 1 cup buttercream (recipe below) over. Arrange enough berry slices over to cover.
- # Spread 1 cup buttercream over. Arrange another layer of sliced berries over to cover.
- # Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries. Press gently to adhere.
- # Spread remaining buttercream over top and sides of cake.
- Chill cake until buttercream is firm, about 1 hour.
- # Knead marzipan in medium bowl to soften. Shape marzipan into disk.
- # Dust work surface with 2 tablespoons powdered sugar. Roll out marzipan disk on powdered sugar to 9 1/2-round.
- # Place on cake; press to adhere to top and gently press overhang onto sides of cake.
- # Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm peaks.
- Transfer to large pastry bag fitted with medium star tip. Pipe cream in side-by-side columns up sides of cake.
- Pipe border of rosettes around top edge of cake.
- # Refrigerate cake until cold, at least 2 hours.
- # Arrange remaining whole strawberries in center of cake.
People Who Like This Dish 3
- choclytcandy Dallas, Dallas
- jeffsgirl Medford, OR
- clbacon Birmingham, AL
- dutchie326 Parker, PA
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