White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting.
Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, white butter cake layered with raspberry cream with a white chocolate frosting. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting is one of the most favored of current trending foods in the world. It's simple, it's quick, it tastes delicious. It's enjoyed by millions every day. White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting is something which I've loved my whole life. They're nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have white butter cake layered with raspberry cream with a white chocolate frosting using 15 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting:
- {Get of WHITE BUTTER CAKE.
- {Make ready 1 of recipe of my White Butter Cake, recipe attached in direction step #1.
- {Prepare of RASPBERRY WHIPPED,CREAM FILLING.
- {Prepare 1 1/2 of cold heavy whipping cream.
- {Make ready 1/2 cup of cold raspberry jam, seedless if possible.
- {Take 2 tbsp of confectioners sugar.
- {Make ready 1 tsp of vanilla extract.
- {Take of WHITE CHOCOLATE FROSTING.
- {Get 8 oz of good quality white chocolate, chopped.
- {Make ready 3/4 cup of heavy cream.
- {Prepare of GARNISH.
- {Get 4 of white chocolate Lindor truffles.
- {Prepare 4 of dark chocolate Lindor truffles.
- {Take 2 tbsp of colored sugar.
- {Prepare 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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