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Vanilla Bean Cake with Raspberry Chambord Filling and Coconut White Chocolate Buttercream
AMEE'S SAVORY DISH22Ingredients
85Minutes
820Calories
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Ingredients
US|METRIC
12 SERVINGS
- 12 Tbsp. unsalted butter (room temperature)
- 4 large egg whites (room temperature)
- 1 whole large egg (room temperature)
- 1 cup whole milk (room temperature)
- 2 tsp. vanilla extract (good quality)
- 1 vanilla bean (split lengthwise)
- 3 cups cake flour (sifted)
- 2 cups superfine sugar
- 1 Tbsp. baking powder
- 3/4 tsp. sea salt
- 1 cup boiling water
- 2 tsp. baking soda
- 2 tsp. white vinegar
- 12 oz. raspberry filling (Solo)
- 3 1/2 tsp. Chambord Liqueur
- 1 cup unsalted butter (softened)
- 3 cups confectioners’ sugar
- 1 tsp. vanilla extract (good quality)
- 8 oz. white chocolate (good quality, chopped, melted and cooled, Ghirardelli bars are recommended, do not use chocolate chips or candy melts because the wax coating will affect the frosting texture)
- 5 Tbsp. heavy whipping cream
- 1/2 tsp. sea salt (*optional)
- 2 1/2 cups sweetened flaked coconut (for topping the cake)
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NutritionView More
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820Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories820Calories from Fat430 |
% DAILY VALUE |
Total Fat48g74% |
Saturated Fat32g160% |
Trans Fat |
Cholesterol85mg28% |
Sodium650mg27% |
Potassium250mg7% |
Protein7g |
Calories from Fat430 |
% DAILY VALUE |
Total Carbohydrate94g31% |
Dietary Fiber4g16% |
Sugars63g |
Vitamin A20% |
Vitamin C2% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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