Elderflower, Lemon & White Chocolate Cakes

Orange & Honey Custard Tartlets

Neatly trimmed and stacked white chocolate cakes infused with elderflower extract boast a luscious layer of lemon curd, making them a decadent treat for the concluding course of your tea party.

Elderflower, Lemon & White Chocolate Cakes
Serves: 16
Pipe a White Chocolate Ganache rosette atop each for a beautiful and tasty garnish.
  • 1 (4-ounce) package white baking chocolate, finely chopped
  • 1½ cups unsalted butter, cubed
  • 2 cups extra-fine granulated or caster sugar
  • 1½ cups whole milk
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 3 large eggs
  • 2½ teaspoons elderflower extract*
  • ½ cup cold lemon curd
  • White Chocolate Ganache (recipe follows)
  1. Preheat oven to 325°. Line a 17¼×11½-inch rimmed baking sheet with parchment paper and spray with cooking spray.
  2. In a large saucepan, melt chocolate and butter over low heat, stirring frequently. Add sugar and milk, cooking over low heat, stirring frequently until sugar dissolves, 3 to 5 minutes. Pour mixture into a large bowl set on a wire cooling rack. Let cool for 15 minutes.
  3. Add eggs and elderflower extract to cooled mixture, whisking until incorporated.
  4. In a medium bowl, whisk together flour, baking powder, and salt until blended. Sift flour mixture into cooled mixture, whisking batter until incorporated. (Batter will be very thin.) Pour batter into prepared pan.
  5. Bake until edges of cake are golden brown and a wooden pick inserted in center comes out with very few crumbs, 22 to 25 minutes. (Watch closely, as over-baking cake will make it dry.) Let cake cool completely in pan.
  6. Invert cake onto a work surface. Discard parchment paper. Using a long, serrated bread knife in a gentle sawing motion, trim cake into a 14×7-inch rectangle. Cut cake into 32 (1¾-inch) squares.
  7. Place lemon curd into a piping bag fitted with a medium round open tip (Wilton #12). Pipe a border around outside edges of 16 cake squares, filling area inside the border. (Allow room for lemon curd to spread a little once it is covered with cake tops.) Place remaining cake squares on top of lemon curd to make 16 stacks.
  8. Place White Chocolate Ganache in another piping bag fitted with a large open star tip (Wilton #1M). Pipe a small rosette on tops of cakes. Place cakes in a covered container and refrigerate. When ready to serve, let cakes come to room temperature for best flavor and texture.
* We used Elderflower Flavor Extract from Olive Nation, 617-580-3667, olivenation.com.

White Chocolate Ganache
Serves: 16
A rich ganache adds a delicious touch to a number of desserts. Easily made by melting white chocolate and butter in hot cream and then refrigerating it until cold, the ganache pipes well and holds it shape.
  • 5 ounces white chocolate*, finely chopped
  • ⅓ cup heavy whipping cream
  • ½ tablespoon unsalted butter, softened
  1. Place chocolate in a heatproof bowl.
  2. In a small saucepan, heat cream over medium heat until very hot with bubbles forming around edge of pan and steam rising from cream. Pour hot cream over chocolate. Let sit until chocolate melts, 1 to 2 minutes. Stir in one direction until mixture is smooth and creamy. Add butter in thirds, stirring until butter melts and is incorporated.
  3. Refrigerate mixture until firm enough to pipe and hold its shape, checking frequently for firmness, 20 to 35 minutes.
*We had best results with Baker’s Premium White Chocolate Baking Bars.



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