Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, raspberry-white chocolate cream cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Hand-made Sponge Cakes delivered all over the UK, next day delivery available. Personalise your cake with cake toppers, photos, candles, balloons and extra gifts.
Raspberry-White Chocolate Cream Cake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Raspberry-White Chocolate Cream Cake is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Raspberry-White Chocolate Cream Cake:
- Get Raspberry Filling
- Get 1/4 cup granulated sugar
- Prepare 2 tsp. cornstarch
- Take 1/8 tsp. salt
- Prepare 1 cup Seagrams mixed berry wine cooler
- Prepare 1 Tbs. butter or margarine
- Make ready 1/8 tsp. almond extract
- Prepare Red food color, if desired
- Prepare Cake
- Make ready 3 oz. white chocolate baking bars (from 6-oz. package), chopped
- Get 2 1/4 cups Gold Medal all-purpose flour
- Take 1 1/2 cups granulated sugar
- Prepare 2 1/4 tsp. baking powder
- Get 1/2 tsp. salt
- Take 1 2/3 cups whipping cream
- Prepare 3 eggs
- Prepare 1 tsp. almond extract
- Get White Chocolate Frosting
- Prepare 3 oz. white chocolate baking bars (from 6-oz package), chopped
- Prepare 3 cups powdered sugar
- Prepare 2 Tbs plus 2 tsp. Seagrams mixed berry wine cooler
- Make ready 2 Tbs. butter or margarine, softened
- Prepare 1/4 tsp. almond extract
Cream together the Stork with Butter and caster sugar. Add in the eggs and mix well. Mix in the self-raising and plain flour, followed by the melted white chocolate (allow to cool slightly before adding). Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
Instructions to make Raspberry-White Chocolate Cream Cake:
- In 1 1/2-quart saucepan, mix sugar, the cornstarch, and salt; stir in wine cooler. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter, almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
- Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
- In a medium bowl, mix flour, sugar, baking powder, and salt; set aside. In a chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In a medium bowl, beat eggs on high speed for about 5 minutes or until thick and lemon-colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
- Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
- Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour.
- In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
- Fill cake layers with raspberry filling. Spread frosting over side and top of cake.
Mix in the self-raising and plain flour, followed by the melted white chocolate (allow to cool slightly before adding). Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally. Dotted with frozen raspberries, the cake itself is light but moist with a crisp crust. Add the sugar, vanilla and eggs and whisk until well combined. Then fold in the flour and baking powder.
So that is going to wrap it up for this special food raspberry-white chocolate cream cake recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
