Try this White Ivory Cream Cake recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350F. Butter and flour 2 9-inch cake pans. 2. Make the Cake: In a double boiler, melt the white chocolate over hot, not simmering, water. Set aside to cool slightly. 3. In a large bowl with an electric mixer, cream the butter and sugar. Beat in the eggs one at a time, beating well after each addition. On low speed, add the melted chocolate and the vanilla. In three additions, on low speed, alternately beat in the flour mixture and the milk. Beat until just smooth, about 20 seconds. 4. Pour the batter into the prepared pans and bake for 25 - 30 minutes or until the top is golden and a cake tester inserted in the center comes out clean. Set the cake pans on a wire rack to cool for 20 minutes. Then invert the cakes onto the racks to cool completely. 5. Prepare the Filling and Frosting: Place the white chocolate in a medium bowl. In a small heavy saucepan, bring 1 1/2 cups of the cream and the butter to a simmer. Pour over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth. Refrigerate the white chocolate mixture until firm enough to spread, about 1 hour. 6. To Assemble: Spread the bottom layer with 1 cup of the chilled white chocolate mixture. Arrange the chopped macadamia nuts over the filling, and top with the second cake layer. 7. In a medium bowl, beat the remaining 1 cup cream until firm peaks form. Fold the whipped cream into the remaining white chocolate mixture. Spread this over the top and sides of the cake. Arrange whole macadamia nuts around the rim and base of the cake. Chill until ready to serve. Garnish each piece with a fanned strawberry or raspberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (285g) | ||
Recipe Makes: 19 | ||
|
||
Calories: 1056 | ||
Calories from Fat: 494 (47%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 54.9g | 73 % | |
Saturated Fat 31.4g | 157 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 269.2mg | 83 % | |
Sodium 148.6mg | 5 % | |
Potassium 307.8mg | 8 % | |
Total Carbohydrate 128.1g | 38 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 126.4g | ||
Protein 14.9g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1056
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.