White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting I chose to add on a raspberry colored white chocolate ganache drip, and top the cake with some edible flowers and raspberries. Layered with a ruby red raspberry filling and white chocolate frosting, this is a winning cake. The raspberry filling can easily be made a day in advance and refrigerated.

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

  1. It's of WHITE BUTTER CAKE.
  2. It's 1 of recipe of my White Butter Cake, recipe attached in direction step #1.
  3. You need of RASPBERRY WHIPPED,CREAM FILLING.
  4. Prepare 1 1/2 of cold heavy whipping cream.
  5. You need 1/2 cup of cold raspberry jam, seedless if possible.
  6. It's 2 tbsp of confectioners sugar.
  7. Prepare 1 tsp of vanilla extract.
  8. It's of WHITE CHOCOLATE FROSTING.
  9. It's 8 oz of good quality white chocolate, chopped.
  10. Prepare 3/4 cup of heavy cream.
  11. It's of GARNISH.
  12. It's 4 of white chocolate Lindor truffles.
  13. Prepare 4 of dark chocolate Lindor truffles.
  14. It's 2 tbsp of colored sugar.
  15. Prepare 1/4 cup of fresh rasberrys.

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

  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.

If using frozen raspberries, defrost first. Puree raspberries in blender until very smooth. Press through a sieve to remove seeds. Pour puree in a small microwave proof bowl and heat until hot but not boiling. This pretty cake is awesome for any occasion but especially perfect for a baby or bridal shower.

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