* Exported from MasterCook *
WHITE CHOCOLATE EASTER CAKE WITH STRAWBERRIES
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
Bon Appétit April 1995
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 T 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 c unsalted butter, room temperature
To make cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans
with 1 1/2-inch-high-sides.
Bring half and half to simmer in small saucepan.
Remove from heat. Add chocolate and vanilla and stir until
smooth; cool to room temperature.
Finely grind pistachios with 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. 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 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. (Can be prepared 1 day ahead.
Cover with cake dome and keep refrigerated. Let stand at
room temperature 30 minutes before continuing.)
Arrange remaining whole strawberries in center of cake.
To make frosting:
Bring half and half and pistachios to boil in heavy
small saucepan. Remove from heat; cover and let stand 1
hour. Whisk sugar, yolks and flour in medium bowl to
blend. Bring half and half mixture to simmer; gradually
whisk into yolk mixture. Return to same saucepan; stir
over medium heat until mixture bubbles thickly, about 5
minutes. Mix in vanilla. Transfer to processor; blend
until nuts are very finely chopped. Transfer pistachio
pastry cream to bowl. Cover and cool to room
temperature, about 2 hours.
Using electric mixer, beat unsalted butter in large bowl
until fluffy. Add pastry cream by 1/4 cupfuls, beating
well after each addition. (Can be prepared 2 days ahead.
Cover and refrigerate. Bring to room temperature before
using.)
Serves 12.
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