Lemon - White Chocolate Cake

The contrast of the subtle white chocolate cake and frosting with a tart-sweet lemon curd filling is superb.

Ingredients and Directions

Lemon Curd

3/4 cup fresh lemon juice

2 tablespoons cornstarch

1 cup plus 2 tablespoons sugar

3 large eggs

6 large egg yolks

1/2 cup plus 1 tablespoon unsalted butter

2 tablespoons grated lemon peel

Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves.

Add remaining ingredients. Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly.

Transfer to medium bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Refrigerate until chilled, about 6 hours. (Can be prepared days ahead.)

Frosting

1 cup whipping cream

65 gr imported white chocolate (such as Lindt)

1/2 teaspoon lemon extract

Combine half of the  cream and chocolate in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth.

Transfer to large bowl. Whisk in remaining cream and lemon. Refrigerate until well chilled, about 6 hours. (Can be prepared up to 1 day ahead.)

Cake

330 gr all-purpose flour (sifted twice)

1 teaspoon baking powder

1/2 teaspoon salt

113 gr imported white chocolate (such as Lindt)

1 cup whipping cream

1/2 cup plus 2 tablespoons milk

1 teaspoon lemon extract

1/2 cup (113 gr) unsalted butter, room temperature

2 cups sugar

4 large eggs

Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, milk and lemon.

Mix in remaining 1/2 cup cream, milk and vanilla

Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy.

Beat in yolks.

Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients.

Using electric mix fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar. Continue beating until stiff but not dry.

Fold whites into cake batter in 2 additions.

Bake in preheated oven at 350F until tester inserted in center comes out clean and cake is beginning to pull away from sides of pan, about 1 hour and 15 minutes.

Cool cake in pan 10 minutes. Turn cake out onto rack, peel off waxed paper and cool completely. (Can be prepared 4 hours ahead. Cover and let stand at room temperature).

When is completely cooled sliced it and leave it about 30 minute at room temperature.

Lemon Cream Cheese Icing

330 gr powdered sugar

340 gr cream cheese

1/4 cup fresh lemon juice

2  tbsp finely grated lemon peel

1 tbsp vanilla extract

1 cup whipping cream

Blend sugar, cream cheese, lemon juice, lemon peel and extract in processor

Blend in the cream.

Assembling the cake

Lay one slice of cake, cover with lemon curd and lemon cream cheese icing.

Continue with the second slice of cake, lemon curd, lemon cream cheese icing and third layer of cake.

Using electric mixer, beat frosting in another bowl until stiff peaks form.

Cover the top of the cake with the frosting.

Put the cake in the fridge while beat a little over 2 cup whipping cream with sugar for the edges of the cake.

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