Simple Way to Make Super Quick Homemade White Chocolate Layered Torte with Rasberry and White Chocolate Cream

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, white chocolate layered torte with rasberry and white chocolate cream. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

White Chocolate Layered Torte with Rasberry and White Chocolate Cream is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. White Chocolate Layered Torte with Rasberry and White Chocolate Cream is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. 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. Make ready For White Chocolate Cake
2. Take 2 1/2 cups cake flour
3. Get 2 teaspoons baking powder
4. Make ready 1/2 teaspoon salt
5. Make ready 1 1/3 cups buttermilk
6. Make ready 1 1/2 teaspoons vanilla extract
7. Prepare 4 ounces good quality white chocolate, chopped, not chips
8. Take 6 ounces (1 1/2 sticks) unsalted butter, at room temperature
9. Make ready 1 1/2 cups granulated sugar
10. Prepare 2 large eggs
11. Take confectioner's sugar for dusting
12. Make ready 3/4 cup rasberry jam
13. Get For White Chocolate Cream Frosting
14. Get 8 ounces good quality white chocolate, chopped, not chips
15. Take 2 cups heavy whipping cream
16. Get 1 1/2 teaspoons vanilla extract
17. Make ready 3/4 cup confectioner's sugar
18. Get 8 ounces marscapone cheee, at room temperature
19. Take For Garnish
20. Prepare as needed fresh rasberries,
21. Take as needed white.and dark chcolate shavings,

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

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