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.