*  Exported from  MasterCook  *

              White Chocolate Easter Cake With Strawberries

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Holidays

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR CAKE***
     3/4  cup           half and half chocolate -- (such as
   2      teaspoons     vanilla extract
   1 1/4  cups          all purpose flour
   6      tablespoons   unsalted -- (3/4 stick)
   1      cup           sugar
   5      large         egg whites
   1      7 ounces pac  marzipan
   1 1/2  cups          chilled whipping cream
   3      ounces        good-quality white lindt or baker's) -- chopped
     1/2  cup           unsalted pistachio nuts
   1      teaspoon      baking powder butter -- room temperature
   3      large         egg yolks
   3      pints         baskets strawberries
   2      tablespoons   plus 1/4 cup powdered sugar
                        ***FOR FROSTING***
                        makes about 3 cups
     3/4  cup           unsalted pistachio nuts
   4      large         egg yolks
   1      teaspoon      vanilla extract room temperature
   1 1/4  cups          half and half
     1/2  cup           sugar
   2      tablespoons   all purpose flour
   1      cup           unsalted butter -- (2 sticks)

This pull-out-all-stops dessert layers a white
chocolate pistachio cake with strawberries and a
do-ahead pistachio butter-cream.  For the finishing
touches, whipped cream is piped up the sides, and a
marzipan top is crowned with fresh strawberries.

To make cake:

Preheat oven to 350 degrees F.  Butter and flour two
9-inch-diameter cake pans with 1 1/2-inch-high-sides.

Bring half and half to simmer in small saucepan.
Remove from heat.  Add chocolate and vanilla and stir
until smooth; cool to room temperature.

Finely grind pistachios with flour and baking powder
in processor.  Using electric mixer, beat butter and
3/4 cup sugar in large bowl until fluffy.  Add yolks 1
at a time, beating well after each addition.  Beat in
flour mixture alternately with white chocolate mixture
in 2 additions each.  Using clean dry beaters, beat egg
whites in medium bowl until soft peaks form.  Gradually
add remaining 1/4 cup sugar, beating until stiff but
not dry.  Fold whites into batter in 2 additions.

Divide batter between prepared pans.  Bake cakes until
tester inserted into center comes out clean, about 25
minutes.  Cool 10 minutes.  Cut around pan sides to
loosen cakes.  Turn out cakes onto racks; cool
completely.

Hull and slice 2 baskets strawberries.  Place 1 cake
layer on platter.  Spread 1 cup buttercream over.
Arrange enough berry slices over to cover.  Spread 1
cup buttercream over.  Arrange another layer of sliced berries

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