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

Before you jump to White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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Evidently, it’s not at all difficult to start incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to white butter cake layered with raspberry cream with a white chocolate frosting recipe. To cook white butter cake layered with raspberry cream with a white chocolate frosting you need 15 ingredients and 12 steps. Here is how you achieve it.

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