Steps to Prepare White Chocolate Layered Torte with Rasberry and White Chocolate Cream in 31 Minutes at Home

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, white chocolate layered torte with rasberry and white chocolate cream. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

A white chocolate cake with raspberry filling and white chocolate frosting is perfect for Repeat with remaining cake layers and filling, ending with cake layer. Frost top and sides of torte with - To make white chocolate curls, place room temperature white baking chocolate on waxed paper. This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate buttercream, fresh raspberries, and raspberry I actually made this White Chocolate Raspberry Cake weeks (months?) ago with the intent to post it in July.

White Chocolate Layered Torte with Rasberry and White Chocolate Cream is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. White Chocolate Layered Torte with Rasberry and White Chocolate Cream is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have white chocolate layered torte with rasberry and white chocolate cream using 21 ingredients and 35 steps. Here is how you cook it.

Ingredients

The ingredients needed to make White Chocolate Layered Torte with Rasberry and White Chocolate Cream:

1. Take For White Chocolate Cake
2. Take 2 1/2 cups cake flour
3. Get 2 teaspoons baking powder
4. Get 1/2 teaspoon salt
5. Take 1 1/3 cups buttermilk
6. Get 1 1/2 teaspoons vanilla extract
7. Take 4 ounces good quality white chocolate, chopped, not chips
8. Take 6 ounces (1 1/2 sticks) unsalted butter, at room temperature
9. Make ready 1 1/2 cups granulated sugar
10. Prepare 2 large eggs
11. Take confectioner's sugar for dusting
12. Prepare 3/4 cup rasberry jam
13. Take For White Chocolate Cream Frosting
14. Make ready 8 ounces good quality white chocolate, chopped, not chips
15. Get 2 cups heavy whipping cream
16. Make ready 1 1/2 teaspoons vanilla extract
17. Prepare 3/4 cup confectioner's sugar
18. Take 8 ounces marscapone cheee, at room temperature
19. Prepare For Garnish
20. Take as needed fresh rasberries,
21. Get as needed white.and dark chcolate shavings,

Spread the remaining frosting all over the sides and top of the cake so it is completely covered. This white chocolate raspberry cake recipe is made with fluffy white cake layers, and its white chocolate frosting is perfectly balanced with a tart. Make this chocolate-raspberry cake recipe for dessert Chocolate-Raspberry Cake. Elevate chocolate cake, raspberries and whipped cream to new heights in this four-layer torte.

Instructions

Instructions to make White Chocolate Layered Torte with Rasberry and White Chocolate Cream:

1. Preheat oven to 350. Spray a jelly roll pan with bakers spray. Line pan with parchment paper and spray parchment paper with bakers dpray
2. Make White Chovolate Cake
3. Have white chocolate in a bowl. Heat buttermilk until hot but not boiling add vanilla, pour over white chicolate let sit one minute then stir until smooth, set aside
5. Whisk together flour, baking soda and salt
6. In a large bowl beat butter and sugar until light and fluffy
7. Add eggs one at a time, beating in after each egg
8. Add flour mixture alternating with white chocolate mixture just until combined
9. Spread evenly into prepared pan and bake 12 to 16 minutes until a toothpick comes out just clean. Cool 10 minutes in pan on a rack
11. Invert cake onto clean confectioner's sugar dusted kitchen towel
12. Carefully peel off parchment paper and cool completely
14. To Make White Chocolate Cream Frosting. This first step can be prepared the day before it needs to chill at least 4 hours
15. Have white chocolate in a large bowl, heat cream until hot but not boiling, pour over white chocolate, let sit one minute then stir until smooth. Cool to room temperature then cover and refrigerate until very cold, at least 4 hours or overnight
16. When white chocolate is very cold then in a seperate bowl beat marscapone, vanilla and sugar uhtil smooth
17. Beat cold white chocolate mixxture until light and fluffy
18. Fold marscapone mixture int white chocolate cream in 3 additions until completely uniform in color
19. Assemble cake
20. Cut cake in to 4 equal pieces
21. Place one layer on serving plate, bottom facing up
22. Spread with a layer of jam
23. Top jam with a thin layer of White chocolate cream
24. Add second layer of cake bottom up
25. Add a layer of jam
26. Add a thin layer of the frosting
27. Add third cake layer, bottom up
28. Add a layer of jam
29. Top jam with a thin l a year of frosting
30. Finally add last cake layer, bottom up and frost entire cake.
32. Garnish with shaved white and dark chocolate and fresh rasberries. Refrigerate at least 4 hours before slicing

Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake. MORE+ LESS Tart raspberries and sweet white chocolate are an amazing combination. Add cooled melted chocolate and raspberry flavor; mix well. Frost top and side of cake with remaining frosting.

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