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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, white butter cake layered with raspberry cream with a white chocolate frosting. One of my favorites food recipes. This time, I am going to 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 popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. 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 cook it.

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

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