Ambrose: Sure Tiger. You can have just a tiny bit.
Tiger: I want a big piece!
MAKE THE CAKE:
12oz (1.5 cups) unsalted butter, softened; more for the pans
14oz (3.5 cups) cake flour
1.5 tsp baking powder
3/4 tsp baking soda
3/4 tsp kosher salt
2.5 cups granulated sugar
2 tsp pure vanilla extract
3 large eggs, at room temperature
1.5 cups buttermilk, at room temperature
6.5oz white chocolate, chopped (1.5 cups)
4oz (1 cup) chopped toasted macadamia nuts
Tips: If you want to make the chocolate leaves: In a double boiler, melt 1 cup of white chocolate. And using a pastry brush, immediately brush a thick layer of the melted chocolate on the undersides of 12 lemon leaves (before the chocolate is hardened). And gently peel off when the chocolate is set/hardened on the leaves (see pic).
MAKE THE BUTTERCREAM:
4 large eggs
4 large egg yolks
2 cups granulated sugar
3 cups unsalted butter, softened
1/2 tsp kosher salt
8oz white chocolate, melted and cooled to room temperature
MAKE THE FILLING:
2 cups raspberry jam (or jam)
2 cups fresh raspberries (or other fruits)
MAKE THE CAKE:
Heat Oven 350'F
Butter three 9X2" round cake pans
Line each with a parchment round
Butter the parchment
Combine the flour, baking powder, baking soda, and salt in a medium bowl.
In a standmixer fitted with the paddle attactment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the bowl.
Add the vanilla extract and then the eggs one at a time beating well after each addition.
Add about one-third (1/3) of the flour mixture and mix on low speed until incorporated.
Add half of the buttermilk and mix until incorporated.
Continue adding the flour mixture and the buttermilk, alternating between the two and ending with the flour (the batter should be thick and glossy at this time).
Fold in the white chocolate and macadamia nuts.
Divide the cake batter evenly among three round pans. Level them.
Set two pans on the upper rack and one on the lower rack in the oven.
Bake, swapping anbd rotating the pans' positions after 15 minutes, until a toothpick inserted in the center of each cake comes out clean, 28-35 minutes total. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.
MAKE THE BUTTERCREAM:
In a standmixer fitted with the whisk attachment, whip the eggs and egg yolks on high speed until thick and lightened, about 5 minutes.
Meanwhile combine sugar with 1/2 cup water in the pan and simmer over medium heat until it reaches 234'F (use a candy thermometer for this). Transfer the sugar mixture to a heatproof measuring cup. With the mixer running on low speed, pour the sugar mixrure down the side of the bowl into the egg mixture in a slow, thin stream. Increase the speed to medium and beat until the mixture has cooled, 6-8 minutes.
Add the butter, 4 tbsp at a time, beating on medium speed until incorporated, about 20 seconds for each addition. (Don't worry if the mixture looks thin at first; it'll thicken as you add more butter). After all the butter has been added, add the salt, raise the speed to medium high, and beat until thick and glossy, about 1 minute. Fold the white chocolate into the buttercream.
DECORATE THE CAKE:
Assemble the cake -- three layers.
Spread jam and fresh fruits between layers.
Spread the buttercream in a thick, smooth layer over the entire cake.
Decorate the cake the way you want it with anything you can find!
