White Cake with Lillet Buttercream- This cake is not for children
2 teaspoon of baking powder
1 cup of plain greek nonfat yogurt
2 teaspoons of pure vanilla extract
1. Pour yourself a glass of Lillet
2. Preheat the oven to 350Ā°
3. Butter and flour the pan
4. Sift flour, salt and baking powder into a bowl
5. In another bowl, mix the yogurt, sugar, eggs and vanilla extract then stir
6. Fold the dry ingredients into the wet ingredients
7. Pour into pan and place it in the oven for 30- 40 minutes (check with toothpick)
1 stick of softened (not melted) butter
1 Ā½ cups of powdered sugar
2 tablespoons of Lillet Blanc Ā
1. With an electric mixer beat the butter for slightly less then a minute
2. Mix in half the powdered sugar for about 30 seconds then the other half
3. Once the mixture appears even, add 1 tablespoon of Lillet then beat again adding the other tablespoon about 15 seconds after
4. Beat till all ingredients are properly mixed
1. Remove the cake from the pan and with a sharpĀ serratedĀ slice of the round top (creating a flat surface)
2. Cut the cake in half then take one half and cut that at 2/3rds. You will have three pieces (1/2, 2/3, 1/3). Trim the edges of the pieces to create nice flat surfaces. Dont be afraid to trim to make it aesthetically pleasing. Just remember you cant put cake back once you trim it off.
3. Select the plate you would like to serve it on and with a butter knife "glue" the pieces together in a tiered shape.
4. With the butter knife cover the cake with the buttercream.
5. Choose a garnish or leave it plain and dont forget to pour yourself another glass of Lillet.Ā
Keep the cake cool till you serve.
