Luxury White Chocolate And Cherry Layer Cake

Ingredients

For the cake

• 115 g White chocolate containing cocoa butter, chopped
• 4 egg yolks
• 160 g Milk
• 200 g Cake flour
• 160 g Superfine sugar
• 2 + 3/4 tsp baking powder
• 1/2 tsp Salt
• 85 g unsalted butter

For White Chocolate Swiss Meringue Buttercream

• 150 g Egg whites (about 5 large egg whites. It is important to measure them)
• 250 g Butter, softened
• 200 g White sugar
• 100 g Melted and cooled White Chocolate
• 1/2 tsp Vanilla extract
• 100 g Cherry puree or Cherry jam / Homemade or store-bought ( You can also use any kind of red berries jam such as Strawberry)

Instructions

For the cake

1. Melt the white chocolate by heating it until it is almost entirely melted. Use a small microwaveable dish and stir every 15 seconds with a silicone spatula (or use the top of a double boiler set over hot, but simmering, water and stir frequently—do not let the bottom of the container touch the water). Remove the white chocolate from the heat and stir until completely melted, using the silicone spatula. Allow it to cool to the point where it is no longer warm to the touch but still liquid.
2. Preheat the oven to 325 degrees Fahrenheit / 160 degrees Celsius. 2 round 5 x 3.5 inch / 12 x 9 centimeter cake pans, greased and floured
3. In a medium mixing bowl, whisk together the yolks, 1/4 cup milk, and vanilla extract until barely mixed.
4. Mix the flour, sugar, baking powder, salt, and lemon zest in the bowl of a stand mixer equipped with the flat beater on low speed for 30 seconds. Combine the butter and the remaining milk in a mixing bowl. Low-speed mixing until the dry ingredients are moistened. Increase the pace to medium and continue to beat for another 112 minutes. Scrape the bowl’s sides clean.
5. Begin by gradually adding the egg mixture to the batter in three parts on medium-low speed, beating for 20 seconds on medium speed after each addition to combine the ingredients and reinforce the structure. Scrape the bowl’s sides clean.
6. Beat in the melting white chocolate until it is all incorporated.
7. Scrape the batter into the prepared pans and uniformly level the tops.
8. Bake for 30-35 minutes, or until a cake tester inserted in the center comes out clean. Take extreme caution not to overbake.
9. Allow 10 minutes to cool on racks before loosening the edges with a tiny metal spatula and inverting onto oiled wire racks. Return the cakes to their original position so that the tops are up and cool thoroughly.

For White Chocolate Swiss Meringue Buttercream

1. In a small saucepan, beat egg whites with sugar for a few minutes over a saucepan of boiling water until sugar dissolves, or use a thermometer to precisely reach 147°F / 64°C, whisking continually. If there are any white lumps in the mixture, sift it through a tiny sieve.
2. Whisk at high speed for about 10 minutes, or until the Swiss meringue is hard and the bowl is cold, using a stand mixer.
3. When the meringue is finished, carefully drizzle in the softened butter with a spoon until it is completely integrated. Whip at high speed for 10 minutes. If the batter appears curdled at first, don’t panic; simply keep beating at high speed.
4. Whip for 5 minutes at medium speed after adding the cooled White Chocolate and Vanilla essence.
5. Remove 1/3 of the buttercream and whisk with a few drops of Teal food coloring before setting it aside.
6. In the bowl of a stand mixer, whisk together the cherry puree and buttercream until smooth. Add a few drops of pink food coloring if desired.

To Assemble and decorate Cake

1. Even out the tops of domed cakes using a knife (Frozen cakes work better here). Both cakes can be split in half to make four evenly layered layers.
2. Place the first layer on a cake board and pipe cherry/pink buttercream around the top, starting in the middle of the cake, with a pastry bag. Repeat the procedure two more times.
3. Spread the cherry meringue buttercream over over the cake, smoothing any excess with an icing smoother before chilling for 15 minutes.
4. Remove the cake from the refrigerator and spread the Teal/Blue buttercream on top using the offset spatula.
5. Cover the cake with a thin layer of covercoating and smooth it out carefully. Patience is required. Make sure the surfaces are smooth and the edges are straight.
6. Pipe the leftover cherry/pink buttercream onto the cake’s top. Wilton 1M tip was used.
7. On top, strew some fresh cherries. Sprinkle some white chocolate and sprinkles on top and around the cake.
8. Enjoy.

Source: Historias del Ciervo by Julian Angel

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