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White Chocolate Raspberry Cake
Dessert

White Chocolate Raspberry Cake

2 uVoor 12Nutri-Score D€€
van @inbloombakery61 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • all-purpose flour (sifted)Granen300 g
  • granulated sugarVoorraadkast300 g
  • unsalted butter (softened)Zuivel170 g
  • egg whites (at room temperature)Zuivel5 stukken
  • whole milk (at room temperature)Zuivel240 ml
  • vanilla extractVoorraadkast15 ml
  • baking powderVoorraadkast12 g
  • saltKruiden en specerijen3 g
  • sour cream (at room temperature)Zuivel120 g
  • sweetened condensed milk (for the vanilla milk soak)Voorraadkast120 ml
  • raspberry jamVoorraadkast250 g
  • cream cheese (softened)Zuivel300 g
  • white chocolate (melted and cooled)Voorraadkast200 g
  • powdered sugar (sifted)Voorraadkast150 g
  • heavy cream (cold)Zuivel240 ml
  • raspberries (fresh, for decorating)Groente en fruit150 g

per portie

Voedingswaarden

404kcal

Koolhydraten
52 g
Eiwitten
5 g
Vetten
20 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Taartvorm ×2
  • Mengkom ×2
  • Handmixer
  • Afkoelrooster
  • offset spatula
  • cake stand

stap voor stap

Bereiding

  1. Preheat and prepare the pans

    • Preheat the oven to 175 °C.
    • Grease and line the cake pans with baking paper.
    Stap 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.
    Stap 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.
    Stap 3

  4. Prepare the vanilla milk soak

    • Stir the sweetened condensed milk with a splash of milk and a little vanilla extract until smooth.
    Stap 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.
    Stap 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.
    Stap 6

  7. Frost and decorate

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

  8. Chill and serve

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