White Chocolate Lemon Cake
Three layer vanilla cake filled with white chocolate ganache and lemon curd. Then frosted with whipped white chocolate ganache and topped with toasted merengue whips.
Yield: 8 people
Materials
Cake:
- 1 cup milk
- 2 cup 300g cake flour
- ¾ cup 110g all purpose flour
- 1 ½ cup 370g sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1/2 cup butter softened
- ½ cup sour cream
- 1 tsp vanilla extract
- ⅓ cup butter melted
- 3 eggs
Lemon Curd:
- 1/4 cup lemon juice
- 4 tbsp butter
- 1/2 cup sugar
- 2 egg yolks
- 1 tsp lemon zest
Whipped White Chocolate Ganache:
- 4 cups 24 oz white chocolate
- 1 cup 8 oz heavy whipping cream
Instructions
Cake:
- Preheat oven to 350 F and grease (3) 6-inch cake pans and line with parchment paper.
- Using a stand mixer with whisk attachment combine cake flour, sugar, baking powder, and salt (the dry ingredients.) Cube the softened butter then add to the dry ingredients and mix with the paddle attachment on low-medium speed until a sandy consistency (no big lumps)
- In a small bowl combine milk, eggs, and sour cream. Then pour into stand mixer bowl with butter/dry ingredients. Also add melted butter and vanilla extract. Mix until just combined.
- Pour batter into prepared cake pans and weigh them with kitchen scale to make sure they’re both as evenly filled as possible. Bake for 22-27 minutes or until toothpick comes out clean.
- Let cool for at least 30 minutes. Wrap each layer with plastic wrap and place in the freezer until ready to frost. It keeps in the moisture and it makes it easy to frost!
Lemon Curd:
- In a medium saucepan, whisk sugar, lemon juice, lemon zest, and butter on medium heat.
- Once the butter is melted, add 1 egg yolk at a time beating quickly until combined.
- Stir occasionally until the mixture begins to thicken.
- Remove from heat and transfer to a heat-safe bowl and place into the refrigerator until chilled.
Whipped White Chocolate Ganache:
- In a microwave-safe bowl, melt white chocolate and 1 cup of heavy cream in 15 second intervals while stirring after each, until smooth. Set aside while it cools. Once cool, whip until fluffy.
- Transfer ⅓ of the frosting to a piping bag and pipe 2-3 tablespoons worth of frosting on the base layer and spread evenly.
- Pipe a border along the perimeter of the layer. Fill the center with your desired amount of lemon curd, just leaving enough for the second layer.
- Repeat above steps with the second layer.
- Frost the cake overall.