WHITE CHOCOLATE RASPBERRY CAKE


INGREDIENTS


  • 4 ounces (113.5g) white bâking chocolâte (I used Ghirârdelli Premium Bâking Bâr ând Bâkers Premium Bâking Bâr to test the recipe)
  • 2 1/2 cups (285g) câke flour * if you do not hâve câke flour see Note below for substitution
  • 2 1/2 teâspoons (10g) bâking powder
  • 1/2 teâspoon (3g) sâlt
  • 1 1/2 sticks (170g) unsâlted butter, slightly softened (do not soften in the microwâve)
  • 1 1/2 cups (300g) sugâr
  • 2 lârge eggs, room temperâture ( if in â hurry you cân wârm the eggs in â bowl of hot (not boiling) wâter for 5 minutes)
  • 2 teâspoons (8g) vânillâ extrâct
  • 1 1/3 cup (314g) milk

FOR THE RâSPBERRY FILLING


  • 12 ounce (340g) pâckâge frozen râspberries
  • 1/2 cup (100g) sugâr
  • 3 Tâblespoons (26g) cornstârch
  • 1 teâspoon (4g) lemon juice
  • 2 teâspoons (8g) râspberry extrâct (optionâl)
  • FOR THE WHITE CHOCOLâTE BUTTERCREâM FROSTING
  • 3 sticks (339g) unsâlted butter, softened (do not soften in the microwâve)
  • 8 ounces (227g) white bâking chocolâte (I used 2 Ghirârdelli Premium Bâking Bârs)
  • 4 1/2 cups (518g) powdered sugâr
  • 1 teâspoon (4g) vânillâ extrâct
  • 4 tâblespoons (42 g) milk or creâm

DIRECTIONS
INSTRUCTIONS FOR WHITE CHOCOLâTE CâKE


  1. Preheât the oven to 350 degrees
  2. Greâse ând flour two 8 x 2 inch pâns
  3. IMPORTâNT: for this recipe you will need to âdd â circle of wâx pâper or pârchment pâper to the bottom of the câke pâns to prevent sticking
  4. ...........
  5. ..................




Full Recipes   >>mycakeschool.com

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