This month's Daring Bakers' Challenge was truly a challenge. A thin layer cake (or jaconde) made from ground almonds and a little flour, brushed with a flavored syrup (I used raspberry liqueur as my flavoring), then frosted with lemon flavored buttercream, covered with a white chocolate mousse and a white chocolate glaze. Wow! Talk about over the top flavor and richness!
I used the buttercream from Dorie Greenspan's celebration cake that we made in March rather than the cooked sugar version that was included with this recipe (because I just loved it!). Everything worked out well, with very little frustration. The entire recipe took me about three hours to complete and everyone who tasted it 
really liked it.
really liked it.
12 comments:
Oooh, very pretty! I used the Dorie buttercream too and loooved it! (I hadn't made it the first time round as I did the variation of frosting with whipped cream rather than buttercream).
Beautiful cake! I'm sure the raspberry & lemon combo was fantastic! I used Dorie's buttercream frosting too, and Wow, I was impressed! Delightful! :) Great job!
Thanks! I enjoyed this one-- both the making and the eating!
Beautiful! Sounds very tasty...
Your cake sounds delicious. I love the idea of using a raspberry liqueur!
I thought it was pretty "simple" too and didn't take too long! Glad everyone liked it...you did a great job.
Lemon and raspberry–delicious!
Rebecca
http://www.ezrapoundcake.com
Pretty, nice and pale =)
Gorgeous cake; great job! Dorie's buttercream (from the perfect party cake) is a popular one!
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You did a wonderful job on your cake. It's beautiful.
Natalie @ Gluten A Go Go
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