WHITE CHOCOLATE LEMON-CREAM CAKE

White Chocolate Lemon-Cream Cake image

This is heavenly! and so beautiful to serve for an adult's birthday or to auction off at fund-raisers, which is what we do a lot of times at local benefits for people. It really is a lot more simple than it sounds. Time is approximate, depending on when you make the cake and make the icing. This cake also freezes well for 1 month.

Provided by Redneck Epicurean

Categories Dessert

Time 2h40m

Yield 1 9

Number Of Ingredients 16

Ingredients

3/4 cup butter, softened
1 (8 ounce) package cream cheese, room temperature
1 1/2 cups sugar
3 eggs
1/2 cup sour cream
1 3/4 cups cake flour
1 teaspoon vanilla
1/2 cup sugar
1 1/2 teaspoons cornstarch
3/4 teaspoon lemon zest
1/4 cup fresh-squeezed lemon juice
1/4 cup water
1 egg, beaten
1 cup whipping cream
3 tablespoons whipping cream
4 (4 ounce) bars premier white chocolate (for garnish)

Steps:

Cake:.
Cream butter and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition. Add sour cream and beat just until blended.
Add flour to creamed mixture, beating just until blended. Stir in vanilla.
Pour batter into a greased and floured 9-inch round cake pan. Bake at 325°F for 1 hour or until a wooden pick comes out clean.
Cool in the pan for 10 minutes. Remove and cool completely on a wire rack. Place in freezer until frosting.
Frosting:.
Combine sugar, cornstarch, and lemon rind in a heavy saucepan; stir well. Stir in juice and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil 1 minutes stirring constantly.
Gradually stir about half of the hot mixture into the beaten egg. Stir into the remaining hot mixture. Cook stirring constantly over medium heat for 2 minutes, until thick and bubbly.
Transfer mixture to a small bowl and chill completely.
Beat whipping cream at high speed of mixer (freeze bowl, cream, and whisk before whipping) until stiff peaks form. Stir in 1/2 cup whipped cream into the lemon mixture. Fold in the lemon mixture into the whipped cream.
Spread over the top and sides of cake.
Using a vegetable peeler, make chocolate curls from the bars of white chocolate. If you want to get "fancy", melt the chocolate in a sandwich bag one at a time. Pipe in fancy shapes, such as hearts, scrolls, lace, etc. onto waxed or parchment paper. Let harden completely and apply to cake.

Nutrition Facts : Calories 8431.3, Fat 513.4, SaturatedFat 312, Cholesterol 1963.3, Sodium 2515.9, Carbohydrate 885.7, Fiber 4.5, Sugar 672.9, Protein 99.7