Blackberry and White Chocolate Layer Cake
"Photograph: Mimi Ritzen Crawford This beautiful lemon layer cake is accented with blackberry preserves, white chocolate icing, and wafer cookies. Note: For the cookies, I used Pepperidge Farm "Pirouettes." If you can't find vanilla, substitute chocolate. About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest...."
INGREDIENTS
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For the Lemon Cake
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Baking spray
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1 3/4 cups sugar
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2 tablespoons freshly grated zest and 1/4 cup juice from 3 lemons
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2 1/4 cups cake flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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3/4 cup milk, at room temperature
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1 teaspoon pure vanilla extract
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4 large eggs, separated and at room temperature
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1 teaspoon salt
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2 sticks (8 ounces) unsalted butter, at room temperature
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For the White Chocolate Icing
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1 1/2 cups sugar
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1 tablespoon finely grated zest and 3/4 cup juice from 6 to 8 lemons
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1/4 cup all-purpose flour
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1/4 cup cornstarch
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1/2 teaspoon salt
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1 1/2 cups milk
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10 ounces white chocolate, finely chopped or 10 ounces white chocolate chips
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1 tablespoon pure vanilla extract
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2 sticks (8 ounces) unsalted butter, cut into tablespoon-sized pieces and at room temperature
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For the Assembly
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2 cups blackberry jam or preserves
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55 vanilla rolled wafer cookies (See Notes)
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10 ounces white chocolate, finely chopped or 10 ounces white chocolate chips
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1/2 cup heavy cream
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2 tablespoons vegetable shortening
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2 teaspoons juice from 1 lemon
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1/8 teaspoon salt
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6 cups fresh blackberries
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