Recipe: Perfect White Chocolate Layered Torte with Rasberry and White Chocolate Cream

White Chocolate Layered Torte with Rasberry and White Chocolate Cream. This White Chocolate Buttercream Frosting Recipe is the best! Fabulous white chocolate flavor, easy to make, and pipes perfectly! I love the chocolate and raspberry layers separated by a dreamy cream layer.

Frost top and sides of torte with - To make white chocolate curls, place room temperature white baking chocolate on waxed paper. Pour inside the aluminum foil collar and chill for a couple of hours before adding the raspberry layer. It is sponge cake layered with white-chocolate mousse, creamed in with whipped cream, and topped with white-chocolate fans and a glazed raspberry. You can cook White Chocolate Layered Torte with Rasberry and White Chocolate Cream using 21 ingredients and 35 steps. Here is how you achieve that.

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

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

Add white chocolate and fresh raspberries to that mix and you have a surefire winner of a brûlée recipe. To make the filling, put the mascarpone and double cream into a bowl and whisk with an electric hand whisk Stir in the vanilla. Put the chocolate into a small heatproof bowl, and place on top of a pan of. While beating, slowly add white chocolate mixture until smooth.

White Chocolate Layered Torte with Rasberry and White Chocolate Cream instructions

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.
33. .
34. .
35. .

In chilled small bowl, beat remaining Try These Next. White chocolate leaves (surely, it's time to bring them back) and a sleek coat of buttercream give this Decorate with the white chocolate leaves, fresh raspberries, and mint leaves, if using. The cakes cooked up really well, just the right amount of butter cream. The third layer makes for a. White Chocolate Raspberry Truffle®Creamy Cheesecake Swirled with White Chocolate and Raspberry.

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