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White Chocolate Raspberry Cake
Deser

White Chocolate Raspberry Cake

2 godz.Porcje: 12Nutri-Score D€€
od @inbloombakery61 importówugotowano 0 razy
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Składniki

12 osób
  • all-purpose flour (sifted)Produkty zbożowe300 g
  • granulated sugarSpiżarnia300 g
  • unsalted butter (softened)Nabiał170 g
  • egg whites (at room temperature)Nabiał5 kawałki
  • whole milk (at room temperature)Nabiał240 ml
  • vanilla extractSpiżarnia15 ml
  • baking powderSpiżarnia12 g
  • saltPrzyprawy3 g
  • sour cream (at room temperature)Nabiał120 g
  • sweetened condensed milk (for the vanilla milk soak)Spiżarnia120 ml
  • raspberry jamSpiżarnia250 g
  • cream cheese (softened)Nabiał300 g
  • white chocolate (melted and cooled)Spiżarnia200 g
  • powdered sugar (sifted)Spiżarnia150 g
  • heavy cream (cold)Nabiał240 ml
  • raspberries (fresh, for decorating)Warzywa i owoce150 g

na porcję

Wartości odżywcze

404kcal

Węglowodany
52 g
Białko
5 g
Tłuszcz
20 g
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Przybory

  • Forma do ciasta ×2
  • Miska ×2
  • Mikser ręczny
  • Kratka do studzenia
  • offset spatula
  • cake stand

krok po kroku

Przygotowanie

  1. Preheat and prepare the pans

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

  4. Prepare the vanilla milk soak

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

  7. Frost and decorate

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

  8. Chill and serve

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