Recipe of Tasty White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting

Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

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

You can have White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting using 15 ingredients and 12 steps. Here is how you cook that.

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

1. Take of WHITE BUTTER CAKE.
2. Prepare 1 of recipe of my White Butter Cake, recipe attached in direction step #1.
3. Make ready of RASPBERRY WHIPPED,CREAM FILLING.
4. Make ready 1 1/2 of cold heavy whipping cream.
5. Take 1/2 cup of cold raspberry jam, seedless if possible.
6. You need 2 tbsp of confectioners sugar.
7. You need 1 tsp of vanilla extract.
8. Make ready of WHITE CHOCOLATE FROSTING.
9. It’s 8 oz of good quality white chocolate, chopped.
10. Prepare 3/4 cup of heavy cream.
11. You need of GARNISH.
12. Make ready 4 of white chocolate Lindor truffles.
13. It’s 4 of dark chocolate Lindor truffles.
14. It’s 2 tbsp of colored sugar.
15. It’s 1/4 cup of fresh rasberrys.

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

1. Have White Butter Cake made and cooled, and removed from pans, recipe attached below

https://cookpad.com/us/recipes/336925-white-butter-cake.

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