White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting.
Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, white butter cake layered with raspberry cream with a white chocolate frosting. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook white butter cake layered with raspberry cream with a white chocolate frosting using 15 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting:
- Make ready of WHITE BUTTER CAKE.
- Take 1 of recipe of my White Butter Cake, recipe attached in direction step #1.
- Make ready of RASPBERRY WHIPPED,CREAM FILLING.
- Make ready 1 1/2 of cold heavy whipping cream.
- Get 1/2 cup of cold raspberry jam, seedless if possible.
- Make ready 2 tbsp of confectioners sugar.
- Prepare 1 tsp of vanilla extract.
- Prepare of WHITE CHOCOLATE FROSTING.
- Take 8 oz of good quality white chocolate, chopped.
- Take 3/4 cup of heavy cream.
- Make ready of GARNISH.
- Get 4 of white chocolate Lindor truffles.
- Take 4 of dark chocolate Lindor truffles.
- Take 2 tbsp of colored sugar.
- Take 1/4 cup of fresh rasberrys.
Instructions to make White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting:
- Have White Butter Cake made and cooled, and removed from pans, recipe attached below https://cookpad.com/us/recipes/336925-white-butter-cake.
- MAKE WHITE CHOCOLATE FROSTING, IT NEEDS TO CHILL UNTIL COLD SO SHOULD BE MADE FIRST.
- Place white chocolate in a large bowl. Heat cream in the microwave or stovetop just until hot, pour over chopped chocolate, .let sit 1 minute then stir until smooth. Chill in the refrigerator until.very cold, 1 to 2 hours. When ready to frost cake whip mixture until light and creamy..
- MAKE RASPBERRY WHIPPED CREAM FILLING.
- Whip cream into soft peaks, add jam, sugar and vanilla, whip until firm peaks just form..
- Cut each cake layer in half with a sharp knife to make 4 layers of cake.
- Place one layer on your serving plate.
- Cover this layer with 1/3 of the raspberry filling.
- Place second cake layer lb top of this and cover with another 1/3 of filling.
- Add third layer and remaining filling, place fourth layer on top. This will be frosted..
- Frost entire cake with the whipped white chocolate frosting.
- Garnish with the truffles and colored sugar, and fresh tasberrys.
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