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- For the cake:
- 6 egg yolks
- 1 cup milk, divided
- 1 teaspoon vanilla extract
- 3 1/3 cups self-rising flour
- 1 cup sugar
- 1/2 cup butter, softened
- 5 1/2 ounces white chocolate, melted
- For the filling and topping:
- 9 1/2 ounces white chocolate, melted
- 2 cups mixed summer berries
TO MAKE THE CAKE:
Preheat the oven to 350 degrees F. Butter two 9-inch springform pans and line bases with parchment paper.
Combine the egg yolks, 1/4 cup of the milk,
and the vanilla in a bowl.
In a large bowl, combine the flour and sugar. Add the softened butter with the remaining 3/4 cup milk to the dry ingredients. Beat on low speed to combine, 3-4 minutes. Gradually add the egg mixture in 3 batches, beating well after each addition. Add the melted white chocolate and beat to combine, about 2 minutes. Pour the mixture into the prepared pans. Bake for 35-40 minutes, or until a skewer inserted in the center of each cake comes out clean. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
TO MAKE THE FILLING AND TOPPING:
Spread one-third of the warm melted white chocolate over 1 cake layer using a large metal spatula.
Place the berries, reserving a few for decoration, on top of the cake layer spread with the chocolate. Place the second cake layer on top and cover the assembled cake with the remaining melted white chocolate. Decorate with the reserved berries and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
496 calories; 22g total fat; 136mg cholesterol; 119mg sodium; 67g carbohydrates; 3g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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