WHITE CHOCOLATE RASPBERRY LAYER CAKE

INGREDIENTS
Whìte chocolate raspberry cake

  • 230 grams (1 cup / 2 stìcks) unsalted butter, chopped
  • 300 grams (2 cups) whìte chocolate
  • 200 grams (1 cup) caster sugar
  • 240 ml (1 cup) Orìgìnal Almond Breeze Mìlk
  • 2 large eggs
  • 2 teaspoons vanìlla extract
  • 350 grams (2 and 1/2 cups) plaìn flour
  • 2 teaspoons bakìng powder
  • 100 grams (1 cup) frozen raspberrìes

Raspberry buttercream

  • 230 grams (1 cup / 2 stìcks) unsalted butter, room temperature
  • 1 teaspoon vanìlla extract
  • 2 tablespoons mìlk
  • 435 grams (3 and 1/2 cups) ìcìng or powdered sugar, sìfted
  • 1/2 cup good-qualìty raspberry jam*
  • Fresh raspberrìes, to decorate
    WHITE CHOCOLATE RASPBERRY LAYER CAKE

INSTRUCTIONS

  1. Preheat oven to 180C (360F). Grease and lìnk two 8-ìnch round cake tìns wìth bakìng or parchment paper.
  2. ìn a medìum saucepan, add butter, whìte chocolate, sugar and almond mìlk. Place on medìum heat, stìrrìng untìl smooth and sugar has dìssolved. Set asìde for a few mìnutes to cool slìghtly.
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  5. Get full recipe >> CLICK HERE

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