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

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, white chocolate layered torte with rasberry and white chocolate cream. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

White Chocolate Layered Torte with Rasberry and White Chocolate Cream is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. White Chocolate Layered Torte with Rasberry and White Chocolate Cream is something that I’ve loved my whole life. They are fine and they look fantastic.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook white chocolate layered torte with rasberry and white chocolate cream using 21 ingredients and 35 steps. Here is how you can achieve it.

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

The tartness of the raspberry cuts through the smooth, vanilla-laced white chocolate in the most satisfying of ways. Lightly dust the top of the torte with icing sugar, then pile on the chocolate curls (see box, below) and a few raspberries. This is a moist delicately flavored white chocolate cake layered with rasberry jam and a white chocolate cream. Its frosted with the same white chocolate cream for a light combination of rasberry and white.

Instructions to make White Chocolate Layered Torte with Rasberry and White Chocolate Cream:
  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
  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
  11. Invert cake onto clean confectioner's sugar dusted kitchen towel
  12. Carefully peel off parchment paper and cool completely
  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.
  32. Garnish with shaved white and dark chocolate and fresh rasberries. Refrigerate at least 4 hours before slicing

This is a moist delicately flavored white chocolate cake layered with rasberry jam and a white chocolate cream. Its frosted with the same white chocolate cream for a light combination of rasberry and white. Make chocolate curls from additional white chocolate. Learn how to cook great White chocolate raspberry torte. Crecipe.com deliver fine selection of quality White chocolate raspberry torte recipes equipped with ratings, reviews and mixing tips.

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