Free Recipe Lemon-Lattice White Chocolate Cake

Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Lemon-Lattice White Chocolate Cake Recipe

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
2-1/4 c Whipping cream
4-1/2 oz Imported white chocolate,
3/4 ts Vanilla extract
2-3/4 c Sifted all purpose flour
1 ts Baking powder
3/4 ts Salt
4 oz Imported white chocolate,
1 c Whipping cream
1/2 c Plus 2 tbsp milk
1 ts Vanilla extract
1/2 c Unsalted butter, room
2 c Sugar
4 lg Eggs, separated

Lemon-Lattice White Chocolate Cake Preparation

FROM: Derek Maddox (The Tally System – 912-328-6183 – (1:36) LEMON CURD FOR LEMON CURD Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves. Whisk in remaining ingredients. Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes. Transfer to medium bowl. Place plastic wrap directly on face of curd to prevent skin from forming. Refrigerate until chilled, about 6 hours. (Can be prepared 2 days ahead.) FOR FROSTING Combine 1/2 cup 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 1-3/4 cups cream and vanilla. Refrigerate until well chilled, about 6 hours. (Can be prepared up to 1 day ahead.) FOR CAKE Position rack in center of oven and preheat to 350