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White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting
White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting

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Consider eating almonds if you don’t are afflicted by nut allergies. Almonds are sometimes considered a super food because they are packed full of ingredients that help boost our vitality while keeping us healthy. Various minerals and vitamins are found in these wonderful nuts. Almonds, like turkey, contain the enzyme tryptophan which may often make you sleepy. Nevertheless, you won’t need a nap after eating almonds. These nuts unwind the muscles and supply a general sense of peace. Sometimes eating almonds could even be a mood increaser!

A large assortment of instant health snacks is easily available. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to white butter cake layered with raspberry cream with a white chocolate frosting recipe. You can cook 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. You need WHITE BUTTER CAKE
  2. Provide 1 recipe of my White Butter Cake, recipe attached in direction step #1
  3. Take RASPBERRY WHIPPED,CREAM FILLING
  4. Take 1 1/2 cold heavy whipping cream
  5. Use 1/2 cup cold raspberry jam, seedless if possible
  6. Provide 2 tbsp confectioners sugar
  7. Prepare 1 tsp vanilla extract
  8. Take WHITE CHOCOLATE FROSTING
  9. Provide 8 oz good quality white chocolate, chopped
  10. Get 3/4 cup heavy cream
  11. Get GARNISH
  12. You need 4 white chocolate Lindor truffles
  13. You need 4 dark chocolate Lindor truffles
  14. You need 2 tbsp colored sugar
  15. You need 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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