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Preparation time
30 minutes
Total time:
1 hour
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Ingredients
Creme au beurre au chocolat blanc
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5 egg yolks
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250 mL (1 cup) brown sugar
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175 mL (¾ cup) water
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250 mL (1 cup) unsalted butter, cubed and softened
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5 mL (1 tsp.) vanilla extract
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1 package (170 g) white chocolate, shaved
Cake
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1 box (468 g) Compliments Devil’s Food Cake Mix
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3 eggs
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250 mL (1 cup) water
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80 mL (⅓ cup) vegetable oil
Nutty cranberry praline
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125 mL (½ cup) unsalted pistachios
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125 mL (½ cup) pecans
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125 mL (½ cup) dried cranberries
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80 mL (⅓ cup) brown sugar
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30 mL (2 tbsp.) water
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Icing sugar for garnish
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Directions
Cake
- Preheat oven to 165°C (325°F) and butter and flour two 23 cm (9 in.) spring form pans.
- In a bowl, beat the cake mix with the eggs, water, and oil until smoothly blended. Pour mixture into pans and bake 20 to 25 minutes or until a toothpick inserted in the centre of cakes comes out clean. Let cool completely before removing from pan.
White chocolate buttercream
- Place egg yolks in a large bowl.
- In a saucepan, bring brown sugar and water to a boil and stir gently. Let simmer about 5 minutes or until mixture becomes a thick syrup.
- Drizzle the hot syrup onto the eggs while beating at medium speed until completely cooled, about 15 minutes. Next add cubes of butter one at a time until mixture is creamy, and then add vanilla. Use a spatula to gently fold in the shaved chocolate.
Nutty cranberry praline
- Mix all ingredients in a saucepan over high heat, stirring until brown sugar crystalizes. Spread the mixture onto parchment paper and allow to cool completely. Chop coarsely with a knife.
Assembly
- Place one cake on cake plate. Spread the buttercream and half the praline mixture over top of the cake, and then place the second cake on top. Using a sieve, generously sprinkle the top of the cake with icing sugar and then top with the remaining praline. Refrigerate 30 minutes before serving.
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