White Chocolâte Râspberry Câke

recipe by olivia | liv for cake(thank you)

source:livforcake.com@White Chocolâte Râspberry Câke

This White Chocolâte Râspberry Câke combines white chocolâte câke lâyers with â white chocolâte swiss meringue buttercreâm, fresh râspberries, ând râspberry jâm. Â perfect flâvour combinâtion!

 Âuthor Oliviâ

INGREDIENTS

White Chocolâte Câke:

·         6 oz white chocolâte chopped (or white chocolâte chips)

·         2 cups milk

·         3 1/3 cups âll-purpose flour

·         1 Tbsp bâking powder

·         3/4 tsp sâlt

·         1 cup unsâlted butter room temperâture

·         2 cups grânulâted sugâr

·         4 lârge eggs room temperâture

·         2 tsp vânillâ

White Chocolâte Swiss Meringue Buttercreâm:

·         6 lârge egg whites

·         2 cups grânulâted sugâr

·         2 cups unsâlted butter room temperâture

·         8 oz white chocolâte chopped, melted, cooled

Âssembly:

·         500 g fresh râspberries divided

·         6 Tbsp râspberry jâm seeded or seedless (optionâl)

US Customâry - Metric

INSTRUCTIONS

White Chocolâte Câke:

1.   Heât milk ând chocolâte until melted ând combined, cool to room temperâture.*

2.   Preheât oven to 350F. Greâse ând flour three 8" câke rounds ând line with pârchment.

3.   In â medium bowl, whisk flour, bâking powder, ând sâlt until well combined. Set âside.

4.   visit livforcake.com@White Chocolâte Râspberry Câke   for full recipe

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