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White Chocolate Quoteaster Cake
 
recipe image
Prep Time: 0 Minutes
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 12
Elegant and delicious dessert to put on your Easter table.
Ingredients:
* 3/4 cup half and half
* 3 ounces good-quality white chocolate (such as lindt or baker's), chopped
* 2 teaspoons vanilla extract
* 1/2 cup unsalted pistachio nuts
* 1 1/4 cups all purpose flour
* 1 teaspoon baking powder
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 1 cup sugar
* 3 large egg yolks
* 5 large egg whites
* 3 (1-pint) baskets strawberries
* 1 (7-ounce) package marzipan
* 2 tablespoons plus 1/4 cup powdered sugar
* 1 1/2 cups chilled whipping cream
* 1 1/4 cups half and half
* 3/4 cup unsalted pistachio nuts
* 1/2 cup sugar
* 4 large egg yolks
* 2 tablespoons all purpose flour
* 1 teaspoon vanilla extract
* 1 cup (2 sticks) unsalted butter, room temperature
Directions:
1. # reheat oven to 350 degrees F.
2. # Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high-sides.
3. # Bring 3/4 cup of half and half to simmer in small saucepan. Remove from heat.
4. Add chocolate and 2 teaspoons vanilla and stir until smooth; cool to room temperature.
5. # Finely grind 1/2 cup pistachios with 1-1/4 cups flour and baking powder in processor.
6. # 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.
7. # Beat in flour mixture alternately with white chocolate mixture in 2 additions each.
8. # Using clean dry beaters, beat egg whites in medium bowl until soft peaks form.
9. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 2 additions.
10. # Divide batter between prepared pans and bake cakes until tester inserted into center comes out clean, about 25 minutes.
11. # Cool 10 minutes
12. . Cut around pan sides to loosen cakes. Turn out cakes onto racks; cool completely.
13. # Hull and slice 2 baskets strawberries.
14. # Place 1 cake layer on platter.
15. Spread 1 cup buttercream (recipe below) over. Arrange enough berry slices over to cover.
16. # Spread 1 cup buttercream over. Arrange another layer of sliced berries over to cover.
17. # Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries. Press gently to adhere.
18. # Spread remaining buttercream over top and sides of cake.
19. Chill cake until buttercream is firm, about 1 hour.
20. # Knead marzipan in medium bowl to soften. Shape marzipan into disk.
21. # Dust work surface with 2 tablespoons powdered sugar. Roll out marzipan disk on powdered sugar to 9 1/2-round.
22. # Place on cake; press to adhere to top and gently press overhang onto sides of cake.
23. # Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm peaks.
24. Transfer to large pastry bag fitted with medium star tip. Pipe cream in side-by-side columns up sides of cake.
25. Pipe border of rosettes around top edge of cake.
26. # Refrigerate cake until cold, at least 2 hours.
27. # Arrange remaining whole strawberries in center of cake.
By RecipeOfHealth.com