准备

做蛋糕

• Position racks in the bottom and top thirds of the oven and heat the oven to 350°F.

  黄油three 9×2-inch round cake pans and line each with a parchment round. Butter the parchment.

  Combine the flour, baking powder, baking soda, and salt in a medium bowl.

  In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the bowl. Add the vanilla and then the eggs one at a time, beating well after each addition.

  加入大约三分之一的面粉混合物，并以低速混合直至合并。加入一半的酪乳并混合直至合并。继续添加面粉混合物和酪乳，在两者之间交替并与面粉结束。面糊会厚而光泽。折叠白巧克力和澳洲坚果。

  将蛋糕面糊均匀地分隔在准备好的蛋糕盘中。用铲子将面糊整理。将两个平底锅放在顶部架子上，第三个锅放在较低的架子上。错开了烤箱架上的平底锅，这样就不会直接在另一个锅上。15分钟后，烘烤，交换和旋转锅的位置，直到每个蛋糕中心插入一个牙签，总共28至35分钟。在架子上冷却10分钟。将蛋糕倒在架子上，取出羊皮纸，然后完全冷却。

Make the white chocolate leaves

• 清洗叶子，用纸巾干燥。两条带有羊皮纸的边缘烤盘。

  将白巧克力放在金属碗中，几乎没有煮水，然后搅拌直至融化并光滑。

  使用小糕点刷，在每片叶子的下面涂一层厚的巧克力。不要让巧克力在叶子的侧面滴落，否则以后很难剥落。

  将叶子侧面放在准备好的烤盘上，然后放在凉爽干燥的地方或冷藏，直到巧克力固定为止。

  Hold the leaf stem and peel the leaf carefully away from the chocolate. Transfer the chocolate leaves to the other prepared baking sheet and refrigerate until ready to use.

做奶油

• 在装有搅拌附件的立式搅拌机中，将鸡蛋和蛋黄高速搅打至浓密而变浅，约5分钟。

  Meanwhile, clip a candy thermometer to a 3-quart saucepan; don’t let the tip touch the bottom of the pan. Combine the sugar with 1/2 cup water in the pan and simmer over medium heat until it reaches 234°F to 235°F. Transfer the sugar mixture to a heatproof measuring cup. With the mixer running on low speed, pour the sugar mixture down the side of the bowl into the egg mixture in a slow, thin stream. Increase the speed to medium and beat until the mixture has cooled (the bowl should be barely warm to the touch), 6 to 8 minutes. Add the butter 4 Tbs. at a time, beating on medium speed until incorporated, about 20 seconds for each addition. (Don’t worry if the mixture looks thin at first; it’ll thicken as you add more butter.) After all the butter has been added, add the salt, raise the speed to medium high, and beat until thick and glossy, about 1 minute. Fold the white chocolate into the buttercream.

组装蛋糕

• 将蛋糕层放在扁平的盘子上或衬有蜡条的蛋糕架上，以使其在结冰时保持清洁。用1杯果酱在层上面，用偏移刮刀均匀地散布到蛋糕的边缘。将1杯覆盆子均匀地撒在果酱上。重复第二个蛋糕层，剩下的1杯果酱和剩余的1杯覆盆子。顶上最后一个蛋糕层。

  Put 2 cups of the buttercream in a small bowl. With an offset spatula, spread this buttercream in a thin layer over the top and sides of the cake. Refrigerate the cake until the buttercream firms enough to seal in the crumbs, 20 to 30 minutes.

  Spread the remaining buttercream in a thick, smooth layer over the entire cake. Remove the waxed paper strips.

  用白巧克力叶，新鲜的覆盆子和薄荷叶来装饰。食用之前，让室温坐下，直到巧克力叶略微变软，约30分钟。

提前提示

You can bake, cool, wrap, and store the cake layers at room temperature for up to 1 day or freeze for up to 1 month. The white chocolate leaves will keep in the refrigerator for up to 2 days. You can refrigerate the frosted cake (without the decorations) for up to 4 hours. Return to room temperature before decorating.