White Chocolate and Raspberry Ice Storm Cake

Ingredients

• • 2 vanilla cakes, 8-inch (20-cm) in diameter

• Buttercream

  • 2 egg yolks
  • 1/4 cup (60 ml) water
  • 3/4 cup (180 ml) sugar
  • 2 tablespoons (30 ml) light corn syrup
  • 4 oz (115 g) white chocolate, melted
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1 cup (250 ml) unsalted butter, cubed and softened

• Raspberry Filling

  • 1 cup (250 ml) fresh or frozen raspberries
  • 1/3 cup (75 ml) sugar
  • 3 tablespoons (45 ml) lemon juice
  • One container 10 oz (275 g) mascarpone cheese

• White Chocolate Icicles

  • 8 oz (225 g) white chocolate, chopped