White Chocolate Quoteaster Cake Recipe

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White Chocolate Quoteaster Cake
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Ingredients
21
Count
Nutrition
909
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. # reheat oven to 350 degrees F.
  2. # Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high-sides.
  3. # Bring 3/4 cup of half and half to simmer in small saucepan. Remove from heat.
  4. Add chocolate and 2 teaspoons vanilla and stir until smooth; cool to room temperature.
  5. # Finely grind 1/2 cup pistachios with 1-1/4 cups flour and baking powder in processor.
  6. # Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks 1 at a time, beating well after each addition.
  7. # Beat in flour mixture alternately with white chocolate mixture in 2 additions each.
  8. # Using clean dry beaters, beat egg whites in medium bowl until soft peaks form.
  9. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 2 additions.
  10. # Divide batter between prepared pans and bake cakes until tester inserted into center comes out clean, about 25 minutes.
  11. # Cool 10 minutes
  12. . Cut around pan sides to loosen cakes. Turn out cakes onto racks; cool completely.
  13. # Hull and slice 2 baskets strawberries.
  14. # Place 1 cake layer on platter.
  15. Spread 1 cup buttercream (recipe below) over. Arrange enough berry slices over to cover.
  16. # Spread 1 cup buttercream over. Arrange another layer of sliced berries over to cover.
  17. # Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries. Press gently to adhere.
  18. # Spread remaining buttercream over top and sides of cake.
  19. Chill cake until buttercream is firm, about 1 hour.
  20. # Knead marzipan in medium bowl to soften. Shape marzipan into disk.
  21. # Dust work surface with 2 tablespoons powdered sugar. Roll out marzipan disk on powdered sugar to 9 1/2-round.
  22. # Place on cake; press to adhere to top and gently press overhang onto sides of cake.
  23. # Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm peaks.
  24. Transfer to large pastry bag fitted with medium star tip. Pipe cream in side-by-side columns up sides of cake.
  25. Pipe border of rosettes around top edge of cake.
  26. # Refrigerate cake until cold, at least 2 hours.
  27. # Arrange remaining whole strawberries in center of cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 909.14 Kcal (3806 kJ)
Calories from fat 685.2 Kcal
% Daily Value*
Total Fat 76.13g 117%
Cholesterol 283.28mg 94%
Sodium 137.13mg 6%
Potassium 540.75mg 12%
Total Carbs 48.41g 16%
Sugars 28.26g 113%
Dietary Fiber 2.84g 11%
Protein 12.43g 25%
Vitamin C 5.9mg 10%
Vitamin A 0.7mg 22%
Iron 2.3mg 13%
Calcium 150.2mg 15%
Amount Per 100 g
Calories 309.52 Kcal (1296 kJ)
Calories from fat 233.28 Kcal
% Daily Value*
Total Fat 25.92g 117%
Cholesterol 96.45mg 94%
Sodium 46.69mg 6%
Potassium 184.1mg 12%
Total Carbs 16.48g 16%
Sugars 9.62g 113%
Dietary Fiber 0.97g 11%
Protein 4.23g 25%
Vitamin C 2mg 10%
Vitamin A 0.2mg 22%
Iron 0.8mg 13%
Calcium 51.1mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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