A delicious and romantic dessert with layers of incredibly moist white chocolate cake, a light raspberry icing, with real raspberries in between. For an exquisite touch, garnish with fresh berries, flowers, macarons, or even plain piped buttercream.
- 2 ½ cups all purpose flour
- 2 cups sugar
- 1 TB baking powder
- 1 tsp salt
- 1 small box instant white chocolate pudding mix
- ¾ cup buttermilk
- ¾ cup applesauce
- 4 egg whites
- 1 cup sour cream
- 1 tsp vanilla
- 8 oz raspberries (fresh or frozen)
- 1 tsp lemon juice
- 2 cups unsalted butter
- ¾ tsp salt
- 3 TB heavy whipping cream
- About 7 cups powdered sugar, sifted
Assembly – optional ingredients
- 6 oz fresh raspberries
- 6 oz white chocolate chips
- 2 TB heavy whipping cream
- any garnishes as desired (flowers, macarons, additional berries, etc.)
- About 5 drops white food gel (optional – will make your ganache a brighter white; I prefer Americolor brand)
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare three 8″ pans by greasing them. Remove from the equation. For further nonstick protection, I prefer to use circular paper liners to line my pan.
- In a large mixing basin, combine all of the dry ingredients, including the dry pudding mix.
- Combine applesauce, buttermilk, and egg whites in a mixing bowl. 2 minutes of beating
- Gently fold in the sour cream and vanilla extract.
- Fill the buttered pans with batter until they are all the same size.
- Bake for 22-24 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no batter. Remove the cakes from the pans and place them on cooling racks to cool. Wait until the cakes are totally cold before wrapping or frosting them.
- Blend your defrosted or fresh raspberries first to make your raspberry puree. To remove the seeds, strain the blended raspberries through a fine sieve. Lemon juice should now be added to your purée. Mix gently and let aside.
- On medium, beat your butter for about 2 minutes, or until light and fluffy. Then, after the mixer is switched off, pour a heaping 12 cup of the seedless raspberry puree you produced earlier into the butter. Mix until everything is well blended.
- Season with salt. Alternate between sifted powdered sugar and heavy whipping cream until desired consistency is reached. If the frosting is sweet enough but still too soft, cool it for a few minutes before rewhipping before icing the cake.
- Microwave white chocolate chips (high-quality chips, such as Ghirardelli or Guittard, will melt best) and heavy whipping cream until chips are almost melted but not completely melted. Remove the bowl from the microwave and whisk everything together, letting the chips to finish melting as you mix. If you want a brighter white tint, use white food gel. Allow to cool somewhat before adding to your completed cake.
- Place a cake board on the counter and spread a little dab of frosting on it to serve as an adhesive for the first cake layer.
- Spread a uniform layer of frosting on top of the first cake layer. To cover the layer, place raspberries on top of the icing. If your raspberries are bigger, I suggest slicing them in half before putting them in the dish.
- Then repeat with the next cake layer, icing and raspberries.
- Apply the last cake layer and a light coat of frosting to the whole exterior, as if it were a naked cake with the layers showing. This is the crumb coat you’ll be wearing. Place the cake in the fridge (NOT THE FREEZER) for about 15 minutes to enable the frosting to set before applying the second layer of icing.
- After the crumb coat has chilled, apply an even coat of frosting to the exterior.
- Apply a ganache layer to the top with a spoon or a drip bottle.
- If desired, put the leftover frosting on top of the cake with a preferred piping tip (I use Wilton 1M).
- Keep refrigerated until ready to serve.
Source: Lo’s Kitchen
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