White Chocolate Easter Cake With Strawberries
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tsp
Vanilla Extract2 tbsps
All-Purpose Flour1 tsp
Baking Powder1 cup
Sugar4 large
Egg Yolk5 large
Egg White2 tbsp
Powdered Sugar1.5 cups
Whipping Cream (chilled)Directions:
1
To make cake: Preheat oven to 350°F
2
Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high-sides
3
Bring half and half to simmer in small saucepan
4
Remove from heat
5
Add chocolate and vanilla and stir until smooth; cool to room temperature
6
Finely grind pistachios with flour and baking powder in processor
7
Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy
8
Add yolks 1 at a time, beating well after each addition
9
Beat in flour mixture alternately with white chocolate mixture in 2 additions each
10
Using clean dry beaters, beat egg whites in medium bowl until soft peaks form
11
Gradually add remaining 1/4 cup sugar, beating until stiff but not dry
12
Fold whites into batter in 2 additions
13
Divide batter between prepared pans
14
Bake cakes until tester inserted into center comes out clean, about 25 minutes
15
Cool 10 minutes
16
Cut around pan sides to loosen cakes
17
Turn out cakes onto racks; cool completely
18
Hull and slice 2 baskets strawberries
19
Place 1 cake layer on platter
20
Spread 1 cup buttercream over
21
Arrange enough berry slices over to cover
22
Spread 1 cup buttercream over
23
Arrange another layer of sliced berries over to cover
24
Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries
25
Press gently to adhere
26
Spread remaining buttercream over top and sides of cake
27
Chill cake until buttercream is firm, about 1 hour
28
Knead marzipan in medium bowl to soften
29
Shape marzipan into disk
30
Dust work surface with 2 tablespoons powdered sugar
31
Roll out marzipan disk on powdered sugar to 9 1/2-round
32
Place on cake; press to adhere to top and gently press overhang onto sides of cake
33
Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm peaks
34
Transfer to large pastry bag fitted with medium star tip
35
Pipe cream in side-by-side columns up sides of cake
36
Pipe border of rosettes around top edge of cake
37
Refrigerate cake until cold, at least 2 hours
38
(Can be prepared 1 day ahead
39
Cover with cake dome and keep refrigerated
40
Let stand at room temperature 30 minutes before continuing
41
) Arrange remaining whole strawberries in center of cake
42
Preheat oven to 350°F
43
Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high-sides
44
Bring half and half to simmer in small saucepan
45
Remove from heat
46
Add chocolate and vanilla and stir until smooth; cool to room temperature
47
Finely grind pistachios with flour and baking powder in processor
48
Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy
49
Add yolks 1 at a time, beating well after each addition
50
Beat in flour mixture alternately with white chocolate mixture in 2 additions each
51
Using clean dry beaters, beat egg whites in medium bowl until soft peaks form
52
Gradually add remaining 1/4 cup sugar, beating until stiff but not dry
53
Fold whites into batter in 2 additions
54
Divide batter between prepared pans
55
Bake cakes until tester inserted into center comes out clean, about 25 minutes
56
Cool 10 minutes
57
Cut around pan sides to loosen cakes
58
Turn out cakes onto racks; cool completely
59
Hull and slice 2 baskets strawberries
60
Place 1 cake layer on platter
61
Spread 1 cup buttercream over
62
Arrange enough berry slices over to cover
63
Spread 1 cup buttercream over
64
Arrange another layer of sliced berries over to cover
65
Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries
66
Press gently to adhere
67
Spread remaining buttercream over top and sides of cake
68
Chill cake until buttercream is firm, about 1 hour
69
Knead marzipan in medium bowl to soften
70
Shape marzipan into disk
71
Dust work surface with 2 tablespoons powdered sugar
72
Roll out marzipan disk on powdered sugar to 9 1/2-round
73
Place on cake; press to adhere to top and gently press overhang onto sides of cake
74
Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm peaks
75
Transfer to large pastry bag fitted with medium star tip
76
Pipe cream in side-by-side columns up sides of cake
77
Pipe border of rosettes around top edge of cake
78
Refrigerate cake until cold, at least 2 hours
79
(Can be prepared 1 day ahead
80
Cover with cake dome and keep refrigerated
81
Let stand at room temperature 30 minutes before continuing
82
) Arrange remaining whole strawberries in center of cake
83
To make frosting: Bring half and half and pistachios to boil in heavy small saucepan
84
Remove from heat; cover and let stand 1 hour
85
Whisk sugar, yolks and flour in medium bowl to blend
86
Bring half and half mixture to simmer; gradually whisk into yolk mixture
87
Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes
88
Mix in vanilla
89
Transfer to processor; blend until nuts are very finely chopped
90
Transfer pistachio pastry cream to bowl
91
Cover and cool to room temperature, about 2 hours
92
Using electric mixer, beat unsalted butter in large bowl until fluffy
93
Add pastry cream by 1/4 cupfuls, beating well after each addition
94
(Can be prepared 2 days ahead
95
Cover and refrigerate
96
Bring to room temperature before using
97
) Bring half and half and pistachios to boil in heavy small saucepan
98
Remove from heat; cover and let stand 1 hour
99
Whisk sugar, yolks and flour in medium bowl to blend
100
Bring half and half mixture to simmer; gradually whisk into yolk mixture
101
Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes
102
Mix in vanilla
103
Transfer to processor; blend until nuts are very finely chopped
104
Transfer pistachio pastry cream to bowl
105
Cover and cool to room temperature, about 2 hours
106
Using electric mixer, beat unsalted butter in large bowl until fluffy
107
Add pastry cream by 1/4 cupfuls, beating well after each addition
108
(Can be prepared 2 days ahead
109
Cover and refrigerate
110
Bring to room temperature before using)