Easiest Way to Prepare Appetizing White Chocolate Layered Torte with Rasberry and White Chocolate Cream

White Chocolate Layered Torte with Rasberry and White Chocolate Cream.

You can have White Chocolate Layered Torte with Rasberry and White Chocolate Cream using 21 ingredients and 35 steps. Here is how you cook it.

Ingredients of White Chocolate Layered Torte with Rasberry and White Chocolate Cream

1. It's of For White Chocolate Cake.
2. It's 2 1/2 cups of cake flour.
3. You need 2 teaspoons of baking powder.
4. It's 1/2 teaspoon of salt.
5. It's 1 1/3 cups of buttermilk.
6. It's 1 1/2 teaspoons of vanilla extract.
7. It's 4 ounces of good quality white chocolate, chopped, not chips.
8. Prepare 6 ounces (1 1/2 sticks) of unsalted butter, at room temperature.
9. Prepare 1 1/2 cups of granulated sugar.
10. Prepare 2 of large eggs.
11. Prepare of confectioner's sugar for dusting.
12. You need 3/4 cup of rasberry jam.
13. You need of For White Chocolate Cream Frosting.
14. Prepare 8 ounces of good quality white chocolate, chopped, not chips.
15. It's 2 cups of heavy whipping cream.
16. You need 1 1/2 teaspoons of vanilla extract.
17. It's 3/4 cup of confectioner's sugar.
18. You need 8 ounces of marscapone cheee, at room temperature.
19. You need of For Garnish.
20. You need as needed of fresh rasberries,.
21. It's as needed of white.and dark chcolate shavings,.

White Chocolate Layered Torte with Rasberry and White Chocolate Cream step by step

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.
4. .
5. Whisk together flour, baking soda and salt.
6. In a large bowl beat butter and sugar until light and fluffy.
7. Add eggs one at a time, beating in after each egg.
8. Add flour mixture alternating with white chocolate mixture just until combined.
9. 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.
10. .
11. Invert cake onto clean confectioner's sugar dusted kitchen towel.
12. Carefully peel off parchment paper and cool completely.
13. .
14. 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.
16. When white chocolate is very cold then in a seperate bowl beat marscapone, vanilla and sugar uhtil smooth.
17. Beat cold white chocolate mixxture until light and fluffy.
18. Fold marscapone mixture int white chocolate cream in 3 additions until completely uniform in color.
19. Assemble cake.
20. Cut cake in to 4 equal pieces.
21. Place one layer on serving plate, bottom facing up.
22. Spread with a layer of jam.
23. Top jam with a thin layer of White chocolate cream.
24. Add second layer of cake bottom up.
25. Add a layer of jam.
26. Add a thin layer of the frosting.
27. Add third cake layer, bottom up.
28. Add a layer of jam.
29. Top jam with a thin l a year of frosting.
30. Finally add last cake layer, bottom up and frost entire cake..
31. .
32. Garnish with shaved white and dark chocolate and fresh rasberries. Refrigerate at least 4 hours before slicing.
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