Ingredients
Cake
- 8 ounces imported white chocolate, chopped
- 2 1/4 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 10 tablespoons unsalted, butter, room temperature
- 1 1/3 cups sugar
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups whole milk
Buttercream
- 1 1/4 pounds imported white chocolate, chopped
- 1 3/4 cups plus 2 tablespoons unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 cups powdered sugar, sifted
Assembly
- 1/2 cup water
- 1/4 cup sugar
- 1 1/2 pounds apricots, pitted, thinly sliced
- 1 cup walnuts, finely chopped
- 1/4 cup apricot preserves, melted
Description
Four Layers Of White Chocolate Cake And Buttery Cream Filling Make This Show-stopping Dessert Perfect For A Crowd.
Bon Appetit Magazine
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