Raspberry and White Chocolate Cake is a delectable dessert that combines the colourful, tart taste of raspberries with the sweet creaminess of white chocolate. This heavenly dessert now not simplest tantalizes your taste buds but also pleases the eyes with its vibrant purple and white appearance. It’s the perfect deal with for any occasion, from birthdays and anniversaries to weddings and afternoon tea.
Makes one three-layer 6 inch or 2-layer 8 inch cake
For the cake:
250g unsalted butter, at room temp
250g caster sugar
five huge eggs
250g self elevating flour
1 tbsp milk
1 tsp vanilla extract
2 handfuls frozen raspberries eeese
75g white chocolate chips
For the white chocolate buttercream:
230g unsalted butter
460g icing sugar
150g white chocolate, melted and cooled slightly
1 tsp vanilla extract
1-2 tbsp milk
To fill and beautify:
Freeze dried raspberries (non-compulsory)
White chocolate curls/chips or grated white chocolate
Raspberry and White Chocolate Cake
Preheat the oven to one hundred sixty ranges fan.
Grease and line your tins – Tused three 6 inch cake tins but you could use 8 inch tins as an alternative.
Mix the softened butter and caster sugar in a stand mixer or a large bowl with a hand mixer for approximately 5 minutes until fluffy and pale in coloration. Add the eggs, vanilla extract, milk and sieve within the flour. Mix till completely mixed.
Toss the frozen raspberries and white chocolate chips in a little flour (to stop them sinking). Fold in gently with a spatula.
Divide the cake batter among the tins. I use scales to make sure they’re roughly identical.
Bake for 25-30 minutes or till a skewer comes out smooth. Leave to chill for approximately 5 minutes within the tin and then switch to a cooling rack to fully cool.
Meanwhile make the buttercream. Mix the butter in a stand mixer or with a hand mixer for five minutes. Add the icing sugar and vanilla and blend for some other five minutes. Then add the cooled, melted white chocolate and mix till smooth.
Add the milk until it is the consistency to spread.Put one of the cake layers onto a serving plate or cake stand.
Add a layer of buttercream and then approximately 1 dessertspoon of raspberry jam. Repeat for the following layer. Set the pinnacle layer on.
Then add buttercream at the top and across the outsides of the cake and use a palette knife to easy it out. I then went spherical the edges with the edge ofa palette knife to provide a country look.
Decorate with sparkling raspberries across the out of doors. Sprinkle freeze dried raspberries and white chocolate curls inside the centre. Serve and experience!