White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, white butter cake layered with raspberry cream with a white chocolate frosting. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look 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’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting is something that I’ve loved my whole life.

Great recipe for White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting. This is just one of the variations I make with this cake. The cream filling is light and the frosting a delicious white chocolate ganache whipped to a creamy frosting! The steps are really simple for.

To begin with this recipe, we must first 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.

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The ingredients needed to make White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting:
  1. Take WHITE BUTTER CAKE
  2. Get 1 recipe of my White Butter Cake, recipe attached in direction step #1
  3. Prepare RASPBERRY WHIPPED,CREAM FILLING
  4. Get 1 1⁄2 cold heavy whipping cream
  5. Get 1⁄2 cup cold raspberry jam, seedless if possible
  6. Prepare 2 tbsp confectioners sugar
  7. Make ready 1 tsp vanilla extract
  8. Make ready WHITE CHOCOLATE FROSTING
  9. Take 8 oz good quality white chocolate, chopped
  10. Make ready 3⁄4 cup heavy cream
  11. Prepare GARNISH
  12. Make ready 4 white chocolate Lindor truffles
  13. Take 4 dark chocolate Lindor truffles
  14. Prepare 2 tbsp colored sugar
  15. Take 1⁄4 cup fresh rasberrys

Tips for the perfect raspberry frosting. It's difficult to say whether the cake or the frosting is the star here - both are really good. And both are really easy to make. The cake recipe is based on this white chocolate cake recipe but less complicated.

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Steps to make White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting:
  1. Have White Butter Cake made and cooled, and removed from pans, recipe attached below - - https://cookpad.com/us/recipes/336925-white-butter-cake
  2. MAKE WHITE CHOCOLATE FROSTING, IT NEEDS TO CHILL UNTIL COLD SO SHOULD BE MADE FIRST
  3. 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.
  4. MAKE RASPBERRY WHIPPED CREAM FILLING
  5. Whip cream into soft peaks, add jam, sugar and vanilla, whip until firm peaks just form.
  6. Cut each cake layer in half with a sharp knife to make 4 layers of cake
  7. Place one layer on your serving plate
  8. Cover this layer with 1⁄3 of the raspberry filling
  9. Place second cake layer lb top of this and cover with another 1⁄3 of filling
  10. Add third layer and remaining filling, place fourth layer on top. This will be frosted.
  11. Frost entire cake with the whipped white chocolate frosting
  12. Garnish with the truffles and colored sugar, and fresh tasberrys

And both are really easy to make. The cake recipe is based on this white chocolate cake recipe but less complicated. The hardest part, I found, was leveling the cakes to have a flat surface for frosting. If using frozen raspberries, defrost first. Puree raspberries in blender until very smooth.

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