Raspberry-White Chocolate Cream Cake
Raspberry-White Chocolate Cream Cake

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, raspberry-white chocolate cream cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Raspberry-White Chocolate Cream Cake is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Raspberry-White Chocolate Cream Cake is something which I’ve loved my whole life. They are fine and they look wonderful.

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. Alternate with small splashes of cream. Add in the vanilla extract and salt, and beat on low.

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:
  1. Make ready Raspberry Filling
  2. Make ready granulated sugar
  3. Make ready cornstarch
  4. Get salt
  5. Make ready Seagrams mixed berry wine cooler
  6. Get butter or margarine
  7. Prepare almond extract
  8. Take Red food color, if desired
  9. Prepare Cake
  10. Take white chocolate baking bars (from 6-oz. package), chopped
  11. Prepare Gold Medal all-purpose flour
  12. Make ready granulated sugar
  13. Prepare baking powder
  14. Get salt
  15. Make ready whipping cream
  16. Get eggs
  17. Make ready almond extract
  18. Prepare White Chocolate Frosting
  19. Make ready white chocolate baking bars (from 6-oz package), chopped
  20. Take powdered sugar
  21. Take plus 2 tsp. Seagrams mixed berry wine cooler
  22. Get butter or margarine, softened
  23. Make ready almond extract

Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an. Using the classic melt and mix method, this cake is very simple to make but delivers delicious results every time. 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.

Instructions to make Raspberry-White Chocolate Cream Cake:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

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. Raspberry + white chocolate = one of our FAVE flavour combos, so this White Chocolate And Raspberry Cake is a natural winner. Made with a basic vanilla sponge, the cake is stuffed with raspberries.

So that is going to wrap this up for this special food raspberry-white chocolate cream cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!