Layered Rasberry and White Chocolate Cake Recipe
Layered Rasberry and White Chocolate Cake Recipe

Light and fluffy vanilla cake filled with White Chocolate ganache and rasberry jam.

12 servings 15=20 min 20 min Easy

Ingredients

    Sponge Cake
  • 225g butter, at room temperature
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • For The Filling
  • 750g white chocolate, chopped
  • 1 cup (250ml) pure (thin) cream
  • 1/2 cup (165g) good-quality raspberry jam
  • Freeze-dried

Directions

    To Make The Sponge Cake:
  1. Preheat the oven to 180°C and grease 2 x deep, 20cm round cake tins.
  2. Beat butter and sugar together with an electric mixer until pale.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add in the flour and baking powder and beat until just combined
  5. Divide the mixture between prepared tins and bake for 15-20 mins until lightly golden brown.
  6. Cool on a wire rack before assembling.
  7. To Make Ganache:
  8. Place the chocolate and cream in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water), stirring until smooth and melted.
  9. Remove bowl from heat and cover with plastic wrap. Chill, stirring occasionally, for 1 1/2 hours or until it reaches a thick spreadable consistency.
  10. Use 1/3 of the ganache for the filling . (The remaining ganache would be used to ice the cake)
  11. To Assemble:
  12. To assemble the cake, trim the top of the cooled cakes to level, then slice each cake in half horizontally.
  13. Place one cake layer on a serving plate, and spread with one-third of the ganache filling, then top with 2 tbs jam. Repeat layering two more times, finishing with a final layer of cake.
  14. Using a palette knife, spread remaining ganache icing over the top and sides of the cake. Decorate the cake with freeze-dried raspberries, then serve.

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