White Chocolate Macadamia Cake With Raspberries And White Chocolate Buttercream Recipe

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Kitchen Daily
Nutrition per serving    (USDA % daily values)
CAL
1289
FAT
277%
CHOL
138%
SOD
57%

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Ingredients for 16 servings

3 to 6 small sprigs fresh mint

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

FILLING

4 large egg yolks

2 cups granulated sugar

3 large eggs, at room temperature

14 oz. (3 1/2 cups) cake flour

9 to 12 organic lemon leaves, preferably different sizes

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

1 1/2 tsp. baking powder

CAKE

BUTTERCREAM

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

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

4 large eggs

4 oz. (1 cup) chopped toasted macadamia nuts

WHITE CHOCOLATE LEAVES

1/2 tsp. kosher salt

1/4 to 1/3 cups fresh raspberries

2 1/3 cups granulated sugar

2 tsp. pure vanilla extract

1 1/2 cups buttermilk, at room temperature

2 cups (8 oz.) fresh raspberries

3/4 tsp. baking soda

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

FOR DECORATION (OPTIONAL)

3/4 tsp. kosher salt

2 cups raspberry jam

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