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

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, raspberry-white chocolate cream cake. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Raspberry-White Chocolate Cream Cake is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Raspberry-White Chocolate Cream Cake is something which I’ve loved my entire life.

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To begin with this recipe, we must first prepare a few components. You can cook 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. Prepare 1/4 cup granulated sugar
  3. Get 2 tsp. cornstarch
  4. Prepare 1/8 tsp. salt
  5. Take 1 cup Seagrams mixed berry wine cooler
  6. Take 1 Tbs. butter or margarine
  7. Prepare 1/8 tsp. almond extract
  8. Prepare Red food color, if desired
  9. Get Cake
  10. Make ready 3 oz. white chocolate baking bars (from 6-oz. package), chopped
  11. Take 2 1/4 cups Gold Medal all-purpose flour
  12. Take 1 1/2 cups granulated sugar
  13. Get 2 1/4 tsp. baking powder
  14. Prepare 1/2 tsp. salt
  15. Get 1 2/3 cups whipping cream
  16. Get 3 eggs
  17. Prepare 1 tsp. almond extract
  18. Get White Chocolate Frosting
  19. Make ready 3 oz. white chocolate baking bars (from 6-oz package), chopped
  20. Make ready 3 cups powdered sugar
  21. Prepare 2 Tbs plus 2 tsp. Seagrams mixed berry wine cooler
  22. Take 2 Tbs. butter or margarine, softened
  23. Get 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:
  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.

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’s going to wrap this up with this special food raspberry-white chocolate cream cake recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!