White Chocolate Cake With Maple Syrup Buttercream

1. 1

   For the cake, preheat oven to 350u00b0F. In a large bowl, mix the flour, cornstarch, 3/4 cup sugar, baking powder and a pinch of salt. Add 6 tbsp butter and rub with your fingers until the mixture is coarse and crumbly.

2. 2

   In a separate bowl whisk together the egg whites, milk and vanilla. Stir into the flour mixture then carefully fold in the melted chocolate. Transfer to 2 greased 10 inch springform cake pans and bake for 20 minutes. Allow to cool for 10 minutes in the pans before removing and cooling on a wire rack.

3. 3

   For the frosting, beat egg yolks for about 5 minutes until light and creamy then set aside. Meanwhile, bring the syrup and 1/3 cup sugar to a boil and cook until mixture reaches 240u00b0F on a candy thermometer. Slowly add the syrup to the beaten egg while continuously whisking until it has cooled down. Stir in 1 1/3 cups butter then set aside.

4. 4

   Cut both cakes in half horizontally. Layer the cakes, topping each layer with jam and a thin layer of the frosting. Cover the top with half the frosting then divide the remaining frosting into thirds. Color each third from light pink to dark pink then decorate the cake so that the bottom is darker and the top is lighter.

* Per serving · 4 servings · Values may vary.

No additional tips available.