White Chocolate Layered Torte with Rasberry and White Chocolate Cream

Name: White Chocolate Layered Torte with Rasberry and White Chocolate Cream
Total time: 3600 s
Yield: 16 servings
Cuisine: American
Ingredients: For White Chocolate Cake; 2 1/2 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/3 cups buttermilk; 1 1/2 teaspoons vanilla extract; 4 ounces good quality white chocolate, chopped, not chips; 6 ounces (1 1/2 sticks) unsalted butter, at room temperature; 1 1/2 cups granulated sugar; 2 large eggs; confectioner's sugar for dusting; 3/4 cup rasberry jam; For White Chocolate Cream Frosting; 8 ounces good quality white chocolate, chopped, not chips; 2 cups heavy whipping cream; 1 1/2 teaspoons vanilla extract; 3/4 cup confectioner's sugar; 8 ounces marscapone cheee, at room temperature; For Garnish; as needed fresh rasberries,; as needed white.and dark chcolate shavings,

fenway @Fenway

This is a moist delicately flavored white chocolate cake layered with rasberry jam and a white chocolate cream. Its frosted with the same white chocolate cream for a light combination of rasberry and white chocolate.

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Ingredients

60 mins

16 servings

For White Chocolate Cake
2 1/2 cupscake flour
2 teaspoonsbaking powder
1/2 teaspoonsalt
1 1/3 cupsbuttermilk
1 1/2 teaspoonsvanilla extract
4 ouncesgood quality white chocolate, chopped, not chips
6 ounces (1 1/2 sticks)unsalted butter, at room temperature
1 1/2 cupsgranulated sugar
2large eggs
confectioner's sugar for dusting
3/4 cuprasberry jam
For White Chocolate Cream Frosting
8 ouncesgood quality white chocolate, chopped, not chips
2 cupsheavy whipping cream
1 1/2 teaspoonsvanilla extract
3/4 cupconfectioner's sugar
8 ouncesmarscapone cheee, at room temperature
For Garnish
as neededfresh rasberries,
as neededwhite.and dark chcolate shavings,

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Steps

60 mins

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
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Whisk together flour, baking soda and salt
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In a large bowl beat butter and sugar until light and fluffy
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Add eggs one at a time, beating in after each egg
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Add flour mixture alternating with white chocolate mixture just until combined
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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
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Invert cake onto clean confectioner's sugar dusted kitchen towel
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Carefully peel off parchment paper and cool completely
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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
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When white chocolate is very cold then in a seperate bowl beat marscapone, vanilla and sugar uhtil smooth
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Beat cold white chocolate mixxture until light and fluffy
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Fold marscapone mixture int white chocolate cream in 3 additions until completely uniform in color
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Assemble cake
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Cut cake in to 4 equal pieces
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Place one layer on serving plate, bottom facing up
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Spread with a layer of jam
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Top jam with a thin layer of White chocolate cream
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Add second layer of cake bottom up
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Add a layer of jam
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Add a thin layer of the frosting
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Add third cake layer, bottom up
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Add a layer of jam
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Top jam with a thin l a year of frosting
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Finally add last cake layer, bottom up and frost entire cake.
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Garnish with shaved white and dark chocolate and fresh rasberries. Refrigerate at least 4 hours before slicing
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Cooksnaps

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fenway @Fenway

on July 27, 2016 19:41

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.