White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting
This is just one of the variations I make with this cake. The cream filling is light and the frosting a delicious white chocolate ganache whipped to a creamy frosting! The steps are really simple for a pretty delicious cake!
White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting
This is just one of the variations I make with this cake. The cream filling is light and the frosting a delicious white chocolate ganache whipped to a creamy frosting! The steps are really simple for a pretty delicious cake!
Cooking Instructions
- 1
Have White Butter Cake made and cooled, and removed from pans, recipe attached below
https://cookpad.wasmer.app/us/recipes/336925-white-butter-cake
- 2
MAKE WHITE CHOCOLATE FROSTING, IT NEEDS TO CHILL UNTIL COLD SO SHOULD BE MADE FIRST
- 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.
- 4
MAKE RASPBERRY WHIPPED CREAM FILLING
- 5
Whip cream into soft peaks, add jam, sugar and vanilla, whip until firm peaks just form.
- 6
Cut each cake layer in half with a sharp knife to make 4 layers of cake
- 7
Place one layer on your serving plate
- 8
Cover this layer with 1/3 of the raspberry filling
- 9
Place second cake layer lb top of this and cover with another 1/3 of filling
- 10
Add third layer and remaining filling, place fourth layer on top. This will be frosted.
- 11
Frost entire cake with the whipped white chocolate frosting
- 12
Garnish with the truffles and colored sugar, and fresh tasberrys
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