White Chocolate Macadamia Cake With Raspberries And White Chocolate Buttercream

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 to 6 small sprigs fresh mint

14 oz. (31/2 cups) cake flour

6 oz. white chocolate, coarsely chopped (1-1/4 cups)

4 large egg yolks

2 cups granulated sugar

3 large eggs, at room temperature

9 to 12 organic lemon leaves, preferably different sizes

1-1/2 cups buttermilk, at room temperature

12 oz. (1-1/2 cups) unsalted butter, softened; more for the pans

1-1/2 tsp. baking powder

1-1/2 lb. (3 cups) unsalted butter, softened

4 large eggs

4 oz. (1 cup) chopped toasted macadamia nuts

2-1/3 cups granulated sugar

1/4 to 1/3 cup fresh raspberries

1/2 tsp. kosher salt

6-1/2 oz. white chocolate, chopped (1-1/3 cups)

2 tsp. pure vanilla extract

2 cups (8 oz.) fresh raspberries

3/4 tsp. baking soda

8 oz. white chocolate, melted and cooled to room temperature

3/4 tsp. kosher salt

2 cups raspberry jam

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