Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, white chocolate layered torte with rasberry and white chocolate cream. It is one of my favorites. This time, I’m gonna make it a bit tasty. 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 well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. White Chocolate Layered Torte with Rasberry and White Chocolate Cream is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must 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.

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

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

You'll love this stunning White Chocolate Raspberry Layer Cake. Two layers of moist white chocolate mud cake covered in a cheat's raspberry It's soft and moist with beautiful flavour, and a pretty pop of colour thanks to the creamy raspberry buttercream. Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake.

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

To assemble, cut cake crosswise into four equal pieces. Carefully spread a scant ¾ cup Raspberry Cream over jam. Repeat layering twice, ending with plain layer on top. Refrigerate torte until ready to serve. Raspberry + white chocolate = one of our FAVE flavour combos, so this White Chocolate And Made with a basic vanilla sponge, the cake is stuffed with raspberries and white chocolate Want some more berry cake ideas?

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