White Chocolate Buttercream Gateau

White chocolate buttercream is excellent as filling in a cake and is layered here with vanilla sponge.

Ingredients serve 14

800 g vanilla sponge

1000 g white chocolate buttercream

200 g almond macaroons

200 g chopped white and dark chocolate

Method

Cut the 30 cm round vanilla sponge in three layer and place the bottom layer on a cake tray. Sprinkle vanilla liqueur on each layer. Spread buttercream evenly on bottom sponge layer with macaroon on top. Place another layer of infused sponge on top and spread buttercream evenly on the second sponge layer with macaroon on top. Place the last infused layer of sponge on top and cover the cake in buttercream. Wrap the side with chopped chocolate and divide the cake 14 pieces. Decorate the middle on top with finely chopped chocolate and pipe a small rosette on each slice. Pipe a large rosette at the edge of each slice and place a piece of white marbled chocolate.

Note: You can use white chocolate mousse instead of buttercream.