White Chocolate Pudding Cake with Macadamia Crust

Prepare White Chocolate Pudding: In a medium saucepan stir together sugar and cornstarch. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat.

Gradually stir about 1/2 cup of the hot mixture into lightly beaten egg yolks. Return yolk mixture to remaining hot mixture in saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir 2 minutes more. Remove from heat. Stir in white baking chocolate, lemon juice, butter and vanilla until smooth.

Place saucepan in a very large bowl half-filled with ice water and stir 2 minutes to cool quickly. Transfer pudding to a medium bowl; cover surface with plastic wrap and chill overnight.

Prepare cake: Preheat oven to 350 degrees F. Line a 9x2-inch round cake pan with nonstick foil, extending foil over edges. In a small bowl stir together the flour, baking powder and salt.

In a medium bowl beat eggs with a mixer on high about 4 minutes or until thick. Gradually add 2/3 cup sugar, beating on medium for 4 to 5 minutes or until light and fluffy. Beat in flour mixture just until combined.

In a small saucepan cook and stir milk and butter over medium heat until butter is melted. Add milk mixture and vanilla to egg mixture, beating until combined. Spread batter into prepared pan.

Bake 20 minutes. Sprinkle with nuts and 2 tablespoons sugar. Bake 5 to 10 minutes more or until a toothpick comes out clean. Cool in pan on a wire rack 10 minutes. Using foil, lift cake out of pan. Remove foil; cool cake completely on rack.

Using a long serrated knife, cut cake in half horizontally. Spread cut side of cake bottom with White Chocolate Pudding. Add cake top, nut side up.