Lemon-Lattice White Chocolate Cake
| Yield: | 6 Servings |
| Categories: | Desserts |
| 3/4 | c | Fresh lemon juice |
| 2 | tb | Cornstarch |
| 1 | c | Plus 2 tbsp sugar |
| 3 | lg | Eggs |
| 6 | lg | Egg yolks |
| 1/2 | c | Plus 1 tbsp unsalted butter, cut into small pieces |
| 2 | tb | Grated lemon peel |
| FROSTING | ||
| 2 1/4 | c | Whipping cream |
| 4 1/2 | oz | Imported white chocolate, chopped |
| 3/4 | ts | Vanilla extract |
| CAKE | ||
| 2 3/4 | c | Sifted all purpose flour |
| 1 | ts | Baking powder |
| 3/4 | ts | Salt |
| 4 | oz | Imported white chocolate, chopped |
| 1 | c | Whipping cream |
| 1/2 | c | Plus 2 tbsp milk |
| 1 | ts | Vanilla extract |
| 1/2 | c | Unsalted butter, room temperature |
| 2 | c | Sugar |
| 4 | lg | Eggs, separated |
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