White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting. This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate swiss meringue buttercream, fresh raspberries I'm actually not a fan of white chocolate. It's not really chocolate after all. It contains no cocoa solids and is made up strictly of cocoa butter.
It's buttery sweet and I like to sandwich the two layers together with raspberry jam and a tangy sweet cream cheese frosting. Moist chocolate cake layers, filled and frosted with a sweet and delicate raspberry Swiss meringue buttercream, for a pretty pink This Chocolate Cake is perfect for a party! This White Chocolate Buttercream Frosting Recipe is the best! 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.
Ingredients of White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting
- You need of WHITE BUTTER CAKE.
- You need 1 of recipe of my White Butter Cake, recipe attached in direction step #1.
- It’s of RASPBERRY WHIPPED,CREAM FILLING.
- Prepare 1 1/2 of cold heavy whipping cream.
- Prepare 1/2 cup of cold raspberry jam, seedless if possible.
- You need 2 tbsp of confectioners sugar.
- Prepare 1 tsp of vanilla extract.
- Prepare of WHITE CHOCOLATE FROSTING.
- You need 8 oz of good quality white chocolate, chopped.
- It’s 3/4 cup of heavy cream.
- You need of GARNISH.
- It’s 4 of white chocolate Lindor truffles.
- You need 4 of dark chocolate Lindor truffles.
- Prepare 2 tbsp of colored sugar.
- You need 1/4 cup of fresh rasberrys.
Fabulous white chocolate flavor, easy to make, and pipes perfectly! Here's our White Chocolate Buttercream in action, as the frosting for our White Chocolate Raspberry Do you think it would be good swirled with a milk chocolate icing? This gorgeous white chocolate cake is absolutely delicious! Two layers of buttery white chocolate and raspberry cake with a creamy raspberry buttercream.
White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting step by step
- 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.
For a quick and easy raspberry frosting, I've used a good quality raspberry jam. It adds instant flavour and colour but keeps the thick. Decorate with the white chocolate leaves, fresh raspberries, and mint leaves, if using. Before serving, let sit at room temperature until the chocolate A little dark chocolate ganache, raspberry, And butter cream along with a fork of cake makes for an exceptional bite. Raspberries with white chocolate is a flavor marriage made in heaven.
