White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting.
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how 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'm gonna make it a little bit tasty. This will be really delicious.
White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting is one of the most well liked of current trending meals on earth. It is simple, it's quick, it tastes delicious. It is enjoyed by millions daily. White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting is something that I've loved my entire life. They're nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. 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 it.
The ingredients needed to make White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting:
- {Make ready of WHITE BUTTER CAKE.
- {Make ready of recipe of my White Butter Cake, recipe attached in direction step #1.
- {Make ready of RASPBERRY WHIPPED,CREAM FILLING.
- {Get of cold heavy whipping cream.
- {Get of cold raspberry jam, seedless if possible.
- {Take of confectioners sugar.
- {Prepare of vanilla extract.
- {Make ready of WHITE CHOCOLATE FROSTING.
- {Get of good quality white chocolate, chopped.
- {Make ready of heavy cream.
- {Take of GARNISH.
- {Prepare of white chocolate Lindor truffles.
- {Prepare of dark chocolate Lindor truffles.
- {Make ready of colored sugar.
- {Make ready 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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