Blackberry and White Chocolate Layer Cake Recipe

Ingredients (33)

• For the Lemon Cake:
• Baking spray
• 1 3/4 cups sugar
• 2 tablespoons freshly grated zest and 1/4 cup juice from 3 lemons
• 2 1/4 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 cup milk, at room temperature
• 1 teaspoon pure vanilla extract
• 4 large eggs, separated and at room temperature
• 1 teaspoon salt
• 2 sticks (8 ounces) unsalted butter, at room temperature
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• For the White Chocolate Icing:
• 1 1/2 cups sugar
• 1 tablespoon finely grated zest and 3/4 cup juice from 6 to 8 lemons
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 10 ounces white chocolate, finely chopped or 10 ounces white chocolate chips
• 1 tablespoon pure vanilla extract
• 2 sticks (8 ounces) unsalted butter, cut into tablespoon-sized pieces and at room temperature
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• For the Assembly:
• 2 cups blackberry jam or preserves
• 55 vanilla rolled wafer cookies (See Notes)
• 10 ounces white chocolate, finely chopped or 10 ounces white chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons vegetable shortening
• 2 teaspoons juice from 1 lemon
• 1/8 teaspoon salt
• 6 cups fresh blackberries