Ingredients
6 large eggs1 cup unsalted butter, softened1-3/4 cups sugar, divided2 teaspoons vanilla extract1 vanilla bean3 cups cake flour3 teaspoons baking powder1/2 teaspoon salt1 cup whole milkWHITE CHOCOLATE GANACHE:12 ounces white baking chocolate, finely chopped1/2 cup heavy whipping creamSWISS BUTTERCREAM:1 cup sugar1/2 teaspoon cream of tartar4 large egg whites1 cup unsalted butter, softened7 tablespoons shortening1 teaspoon vanilla extractFILLING:1/3 cup apricot preserves1 cup sliced fresh strawberriesGARNISH:Additional sliced fresh strawberries
Preparation
Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment and grease the paper; set aside.
Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Split vanilla bean and scrape seeds into creamed mixture; discard bean. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Transfer to prepared baking pans.
Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes.
For buttercream, in a small bowl, combine sugar and cream of tartar. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture.
Constantly whisk egg mixture until mixture reaches 120-130°. (Do not overheat.) Stirring gently, keep the egg white mixture at 120-130° for 2 minutes. Immediately transfer to a mixing bowl. With a whisk attachment, beat egg white mixture on high speed for 5 minutes. Reduce speed; beat 5 minutes longer or until cool and stiff. Transfer to a large bowl.
In the same mixing bowl with whisk attachment, beat butter, shortening and vanilla until light and fluffy. With a spatula, stir a fourth of the egg white mixture into creamed mixture until no white streaks remain. Fold in remaining egg white mixture until combined. If frosting is not completely smooth, attach paddle beater to mixer and beat on low speed for about 1 minute.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of ganache. Top with another cake layer. Spread with apricot preserves; top with sliced strawberries. Place third cake layer on top; spread with remaining ganache. Top with remaining cake layer. Spread buttercream over top and sides of cake. Top with additional sliced strawberries.
