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White Chocolate Raspberry Cake
Postre

White Chocolate Raspberry Cake

2 hPara 12Nutri-Score D€€
de @inbloombakery61 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • all-purpose flour (sifted)Cereales300 g
  • granulated sugarDespensa300 g
  • unsalted butter (softened)Lácteos170 g
  • egg whites (at room temperature)Lácteos5 piezas
  • whole milk (at room temperature)Lácteos240 ml
  • vanilla extractDespensa15 ml
  • baking powderDespensa12 g
  • saltEspecias3 g
  • sour cream (at room temperature)Lácteos120 g
  • sweetened condensed milk (for the vanilla milk soak)Despensa120 ml
  • raspberry jamDespensa250 g
  • cream cheese (softened)Lácteos300 g
  • white chocolate (melted and cooled)Despensa200 g
  • powdered sugar (sifted)Despensa150 g
  • heavy cream (cold)Lácteos240 ml
  • raspberries (fresh, for decorating)Frutas y verduras150 g

por ración

Nutrición

404kcal

Carbohidratos
52 g
Proteínas
5 g
Grasas
20 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde para bizcocho ×2
  • Bol ×2
  • Batidora de varillas
  • Rejilla de enfriamiento
  • offset spatula
  • cake stand

paso a paso

Preparación

  1. Preheat and prepare the pans

    • Preheat the oven to 175 °C.
    • Grease and line the cake pans with baking paper.
    Paso 1

  2. Make the white cake batter

    • Beat the softened butter with the sugar until pale and fluffy.
    • Add the egg whites and vanilla extract and mix until smooth.
    • Fold in the sifted flour, baking powder and salt alternately with the milk and sour cream until just combined.
    Paso 2

  3. Bake the cake layers

    • Divide the batter evenly between the prepared pans.
    • Bake until golden and a skewer comes out clean.
    • Let the layers cool in the pans, then turn out onto a cooling rack.
    Paso 3

  4. Prepare the vanilla milk soak

    • Stir the sweetened condensed milk with a splash of milk and a little vanilla extract until smooth.
    Paso 4

  5. Make the white chocolate raspberry frosting

    • Beat the cream cheese with the powdered sugar until smooth.
    • Mix in the melted white chocolate and a little raspberry jam.
    • Pour in the cold heavy cream and whip until silky and spreadable.
    Paso 5

  6. Soak and fill the cake

    • Brush the cooled cake layers with the vanilla milk.
    • Spread raspberry jam over the first layer, then add a layer of frosting.
    • Stack the remaining layers, repeating the jam and frosting.
    Paso 6

  7. Frost and decorate

    • Cover the whole cake with the white chocolate raspberry frosting.
    • Decorate with fresh raspberries.
    Paso 7

  8. Chill and serve

    • Refrigerate the cake until the frosting is set before slicing.
    Paso 8
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