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White Chocolate Buttermilk Cake with Macerated Berries and Buttermilk Ice Milk (Emeril Lagasse) Recipe

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White Chocolate Buttermilk Cake with Macerated Berries and Buttermilk Ice Milk (Emeril Lagasse)
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Ingredients
22
Count
Nutrition
11058
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Butter a 10 by 3-inch springform pan with 1/2 teaspoon of the butter and line with parchment paper. Butter the paper with 1/2 teaspoon of the butter and set aside.
  3. Scald the cream in a small saucepan over medium heat. Remove from the heat. Place the white chocolate in a heat-proof bowl. Add the hot cream and let side for 2 minutes, then whisk until smooth.
  4. With an electric mixer, cream together the remaining 6 ounces of butter, sugar, and vanilla until pale and fluffy. Add 4 of the eggs to the butter mixture one at a time, beating well after the addition of each. Beat the remaining egg in a small bowl, and add 2 tablespoons of the egg to the batter. Add the melted white chocolate and beat well, scraping down the sides of the bowl as needed.
  5. Sift together the flour, baking soda, and salt. Alternately add the dry ingredients and the buttermilk to the batter, beating after each addition and ending with the flour mixture. Pour into the prepared pan and bake until golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 15 minutes.
  6. Remove from the oven and cool on a wire rack for 1 hour. Remove the sides and turn out the cake on the wire rack to finish cooling.
  7. Serve a slice of the cake with some of the Macerated Berries spooned over the top, with a scoop of Buttermilk Ice Cream on top of all.
  8. Macerated Berries:
  9. In a medium bowl combine strawberries, sugar and liqueur and toss to combine. Allow to macerate until sugar is dissolved and strawberries begin to give up their juice, about 20 minutes. Add remaining berries and toss gently to combine.
  10. Serve over the White Chocolate Buttermilk Cake, garnished with basil or lemon balm.
  11. Buttermilk Ice Milk:
  12. In a large non-reactive bowl combine sugar, lemon juice, zest, salt and buttermilk and stir until the sugar is dissolved. Cover with plastic wrap and transfer to the refrigerator until thoroughly chilled, about 1 hour. Process in an ice cream maker according to manufacturer's instructions.
  13. Yield: about 1 quart
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 11058.28 Kcal (46299 kJ)
Calories from fat 6255.88 Kcal
% Daily Value*
Total Fat 695.1g 1069%
Cholesterol 2654.52mg 885%
Sodium 4230.64mg 176%
Potassium 3730.56mg 79%
Total Carbs 1124.1g 375%
Sugars 807.14g 3229%
Dietary Fiber 25.28g 101%
Protein 125.27g 251%
Vitamin C 291.1mg 485%
Vitamin A 6.8mg 226%
Iron 8.9mg 49%
Calcium 1990mg 199%
Amount Per 100 g
Calories 276.36 Kcal (1157 kJ)
Calories from fat 156.34 Kcal
% Daily Value*
Total Fat 17.37g 1069%
Cholesterol 66.34mg 885%
Sodium 105.73mg 176%
Potassium 93.23mg 79%
Total Carbs 28.09g 375%
Sugars 20.17g 3229%
Dietary Fiber 0.63g 101%
Protein 3.13g 251%
Vitamin C 7.3mg 485%
Vitamin A 0.2mg 226%
Iron 0.2mg 49%
Calcium 49.7mg 199%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 278.3
    Points
  • 310
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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