White Chocolate Cream Cake

The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 851 Calories

Ingredients

• ½ teaspoon salt
• 2 ¼ cups all-purpose flour
• 1 ½ cups white sugar
• 3 eggs
• 1 teaspoon almond extract
• ½ teaspoon almond extract
• ¼ cup butter, softened
• 4 tablespoons water
• 3 ½ cups confectioners' sugar
• 2 ¼ teaspoons baking powder
• 1 ⅔ cups heavy cream
• 3 (1 ounce) squares white chocolate, chopped

Recipe Instructions

Step 1

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.

Step 3

In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.

Step 4

In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.

Step 5

To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.