Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, white butter cake layered with raspberry cream with a white chocolate frosting. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have white butter cake layered with raspberry cream with a white chocolate frosting using 15 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting:

1. Make ready WHITE BUTTER CAKE
2. Get 1 recipe of my White Butter Cake, recipe attached in direction step #1
3. Take RASPBERRY WHIPPED,CREAM FILLING
4. Make ready 1 1/2 cold heavy whipping cream
5. Take 1/2 cup cold raspberry jam, seedless if possible
6. Get 2 tbsp confectioners sugar
7. Prepare 1 tsp vanilla extract
8. Prepare WHITE CHOCOLATE FROSTING
9. Take 8 oz good quality white chocolate, chopped
10. Make ready 3/4 cup heavy cream
11. Take GARNISH
12. Take 4 white chocolate Lindor truffles
13. Get 4 dark chocolate Lindor truffles
14. Take 2 tbsp colored sugar
15. Get 1/4 cup fresh rasberrys

Instructions to make White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting:

1. Have White Butter Cake made and cooled, and removed from pans, recipe attached below - - https://cookpad.com/us/recipes/336925-white-butter-cake
2. MAKE WHITE CHOCOLATE FROSTING, IT NEEDS TO CHILL UNTIL COLD SO SHOULD BE MADE FIRST
3. Place white chocolate in a large bowl. Heat cream in the microwave or stovetop just until hot, pour over chopped chocolate, .let sit 1 minute then stir until smooth. Chill in the refrigerator until.very cold, 1 to 2 hours. When ready to frost cake whip mixture until light and creamy.
4. MAKE RASPBERRY WHIPPED CREAM FILLING
5. Whip cream into soft peaks, add jam, sugar and vanilla, whip until firm peaks just form.
6. Cut each cake layer in half with a sharp knife to make 4 layers of cake
7. Place one layer on your serving plate
8. Cover this layer with 1/3 of the raspberry filling
9. Place second cake layer lb top of this and cover with another 1/3 of filling
10. Add third layer and remaining filling, place fourth layer on top. This will be frosted.
11. Frost entire cake with the whipped white chocolate frosting
12. Garnish with the truffles and colored sugar, and fresh tasberrys

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