I’ve made this cake before (golden lemon almond from RHC), but wanted to post again to underscore how totally delicious it is. It’s great with the glazed fresh blueberries and the buttercream border, I love switching between buttercream bites and blueberry bites while I’m eating it.
For these two cakes, I used 50% of the RHC Golden Dream wedding cake recipe (9 and 6 inch layers) and baked it in one 9x2” pan and one 9.5 x 1.375” tart pan. This makes a shorter torte than the wedding cake layers, but it’s just the right amount with the fruit topping. I also used 50% of the syrup from that recipe. The blueberries are the Cake Bible’s fresh blueberry topping, and the buttercream is the white-chocolate lemon vanilla bean buttercream, also from the golden dream wedding cake. The buttercream is a little on the soft side, it’s about like the white chocolate cream cheese frosting. It’s one of my favorites, very, very yummy.