White Chocolate Layered Torte with Rasberry and White Chocolate Cream
White Chocolate Layered Torte with Rasberry and White Chocolate Cream

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special 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 little bit tasty. This will be really delicious.

White Chocolate Layered Torte with Rasberry and White Chocolate Cream is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. White Chocolate Layered Torte with Rasberry and White Chocolate Cream is something that I have loved my whole life. They are nice and they look fantastic.

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.

To begin with this particular recipe, we must prepare a few components. You can cook white chocolate layered torte with rasberry and white chocolate cream using 21 ingredients and 35 steps. Here is how you can achieve that.

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

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? Strawberry Rhubarb Layer Cake is totally tasty, while we DREAM of. The white chocolate Sacher Torte is an amazing almond sponge cake filled with cranberry jam, covered with a smooth white chocolate icing… if you love Sacher Torte, taste both and choose a winner! To assemble, cut cake crosswise into four equal pieces.

Steps 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

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. Add cooled melted chocolate and raspberry flavor; mix well. Frost top and side of cake with remaining frosting.

So that’s going to wrap this up for this exceptional food white chocolate layered torte with rasberry and white chocolate cream recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!