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White Chocolate & Lemon Butter Cake

with lemon icing & sprinkle (By Eloise Cros)

White Chocolate and Lemon Butter Cake Cook Expert

Preparation : 20 min Resting : -
Cooking : 1 hr Equipment :
Difficulty :
Rating :
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Serves 12 to 15 :
Cake
80 g unsalted butter
1 cup sugar
1 lemon zest
1 tablespoon lemon juice
3 eggs
2.1/2 cups S/R flour
1 cup milk
100 g white chocolate (grated)
Lemon Icing
30 g unsalted butter (melted)
2 cups icing sugar
juice of half lemon
Cake
1Oil spray 23 cm cake tin and cover sides and base with baking paper and set aside.
2Preheat oven at 180-170 C oven fan (or less depending on your oven).
3Place 200 g white chocolate grated with the medium bowl of the FOOD PROCESSOR or chop it with metal bowl on EXPERT mode : 50 seconds /speed 15 and set aside in a bowl.
4Place the unsalted butter in 2-3 cm cubes : 50 seconds /speed 3 / 37 C. [EXPERT]
5Insert whisk tool
6Add sugar : 50 second / speed 3. [EXPERT] 
7With spatula push all mix down.
8Add eggs one at a time: 70 seconds / speed 3. [EXPERT]
9Add lemon zest and lemon juice : 10 seconds / speed 3. [EXPERT]
10Add flour and milk : 30 seconds / speed 3. Half way push the mixture down with the spatula. [EXPERT]
11Reverse only 100 g of white chocolate grated to the mix : 30 seconds speed 3. [EXPERT]
12Reverse the butter to the tin and bake for 60 m.
Lemon Icing
1Place all ingredients for the icing in the mini bowl of the food processor and pulse until a nice cream icing is formed. [FOOD PROCESSOR]
2Put on top and sides of the cake when the cake is completely cooled down and top it with the rest of grated white chocolate.
3Enjoy it!
User-contributed recipes are not retested by Magimix.
Chef’s tip

Note: the cake should be cooked in a slow moderate oven. When cooked the cake will be slightly brown on top and the sides should separate from the tin easily.


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