White Chocolate Cream Cake Recipe

Ingredients
<br>- 3 (1 ounce) squares white chocolate, chopped
<br>- 2 ¼ cups all-purpose flour
<br>- 1 ½ cups white sugar
<br>- 2 ¼ teaspoons baking powder
<br>- ½ teaspoon salt
<br>- 1 ⅔ cups heavy cream
<br>- 3  eggs
<br>- 1 teaspoon almond extract
<br>- 3 (1 ounce) squares white chocolate, chopped
<br>- 3 ½ cups confectioners' sugar
<br>- ¼ cup butter, softened
<br>- 4 tablespoons water
<br>- ½ teaspoon almond extract
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
<br>step 2: In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
<br>step 3: In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
<br>step 4: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
<br>step 5: To make White Chocolate Frosting:  In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.
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Ingredients
- 3 (1 ounce) squares white chocolate, chopped
- 2 ¼ cups all-purpose flour
- 1 ½ cups white sugar
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 1 ⅔ cups heavy cream
- 3 eggs
- 1 teaspoon almond extract
- 3 (1 ounce) squares white chocolate, chopped
- 3 ½ cups confectioners' sugar
- ¼ cup butter, softened
- 4 tablespoons water
- ½ teaspoon almond extract

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
step 2: In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
step 3: In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
step 4: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
step 5: To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.

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