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White Butter Cake Layered With Raspberry Cream With A White Chocolate Frosting Recipe

White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting Recipe
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Serving : 10
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Prepare the ingredients before making White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting in your home. Then, follow these steps below to serve White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting for your family or friends.

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

  • WHITE BUTTER CAKE
  • 1 recipe of my White Butter Cake, recipe attached in direction step #1
  • RASPBERRY WHIPPED,CREAM FILLING
  • 1 1/2 cold heavy whipping cream
  • 1/2 cup cold raspberry jam, seedless if possible
  • 2 tbsp confectioners sugar
  • 1 tsp vanilla extract
  • WHITE CHOCOLATE FROSTING
  • 8 oz good quality white chocolate, chopped
  • 3/4 cup heavy cream
  • GARNISH
  • 4 white chocolate Lindor truffles
  • 4 dark chocolate Lindor truffles
  • 2 tbsp colored sugar
  • 1/4 cup fresh rasberrys

How to Make White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting in your home by yourself.

    Step 1
  • Have White Butter Cake made and cooled, and removed from pans, recipe attached below
  • Step 2
  • MAKE WHITE CHOCOLATE FROSTING, IT NEEDS TO CHILL UNTIL COLD SO SHOULD BE MADE FIRST
  • Step 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.
  • Step 4
  • MAKE RASPBERRY WHIPPED CREAM FILLING
  • Step 5
  • Whip cream into soft peaks, add jam, sugar and vanilla, whip until firm peaks just form.
  • Step 6
  • Cut each cake layer in half with a sharp knife to make 4 layers of cake
  • Step 7
  • Place one layer on your serving plate
  • Step 8
  • Cover this layer with 1/3 of the raspberry filling
  • Step 9
  • Place second cake layer lb top of this and cover with another 1/3 of filling
  • Step 10
  • Add third layer and remaining filling, place fourth layer on top. This will be frosted.
  • Step 11
  • Frost entire cake with the whipped white chocolate frosting
  • Step 12
  • Garnish with the truffles and colored sugar, and fresh tasberrys
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