Ingredients :
- FOR WHIPPED WHITE CHOCOLATE RASBERRY FILLING AND FROSTING
- 16 ounces white chocolate, chopped, do not use chips
- 2 cups fresh rasberries, or thawed frozen rasberries
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- FOR VANILLA CAKES
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 2/3 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup milk, I used whole milk
- TO DECORATE
- 4 or more fresh rasberries
- valentine sprinkles
Method :
- MAKE WHIPPED RASBERRY WHITE CHOCOLATE FILLING AND FROSTING
- Puree rasberries in a food processor or blender
- Strain them, pressing to extract all juice, discard seeds
- Heat cream until hot, pour over white chocolate in a large bowl, let sit one minute then stir until smooth
- Stir in rasberrie juice and vanilla and refrigerate until cold, at least 4 hours or overnight
- MAKE VANILLA CAKES
- Preheat oven to 350. Line a baking sheet with parchment paper. Spray cake molds well with bakers spray. Alternatively thiscake batter will make a 2 layer 9 inch cake or 24 cupcakes adjusting the cooking time for either
- Whisk in a bowl the flour, baking powder and salt
- In another bowl beat sugar and butter until creamy, add flour and milk and stir just until moist, beat in eggs and vanilla just until blended
- Divide evenly between cake molds
- Bake 17 to 20 minutes until a tootpick comes out just clean. Cool 10 minutes in pans then release carefully from molds and cool completely
- Whip the chilled Rasberry White Chocolate mixture until light and fluffy
- Fill center of each cake with some filling
- Sandwich 2 cake halves together. This will make 4 cakes
- Frost each cake with the frosting
- Decorate with a fresh rasberrie and valentine sprinkles
0 komentar:
Posting Komentar