White Chocolate Cake With Fresh Raspberries Food

WHITE CHOCOLATE-RASPBERRY CAKE

Steps:

• Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
• Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
• Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
• Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
• Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
• Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
• Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
• Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

Steps:

• For crust------------.
• Preheat oven to 350F degrees.
• Place large piece of foil on heavy large baking sheet.
• Set 8x2-inch bottomless heart-shaped cake pan atop foil.
• Wrap foil around outside and 1 inch up sides of pan.
• Butter foil and pan.
• Finely grind cookies and almonds in processor.
• Add butter and blend until mixture forms very moist crumbs.
• Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
• Bake until golden, about 10 minutes.
• Cool.
• Maintain oven temperature.
• For Filling--------------.
• Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.
• Remove from over water.
• Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
• Add eggs 1 at a time, beating just until combined.
• Beat in white chocolate.
• Spoon half of batter into crust.
• Top with 3/4 cup berries.
• Spoon remaining batter over.
• Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
• Let cool for 20 minutes.
• Using fingertips, press down gently on edges of cheesecake to flatten slightly.
• For topping------------------.
• Whisk sour cream, sugar and vanilla in bowl.
• Spoon over cake, spreading to edge of pan.
• Bake 5 minutes.
• Transfer cake in pan to rack.
• Run small knife around sides of cake.
• Cool completely and chill cake overnight.
• Fold down foil along sides of pan.
• Lift cake pan off cheesecake.
• Transfer cheesecake to platter, discarding foil.
• Cover cake with berries.
• Bring jam to simmer in small saucepan, stirring often.
• Gently brush jam over berries.

WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
• Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
• Combine flour, baking soda, salt, and baking powder in a small bowl.
• Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
• Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
• Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
• Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
• Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.

RASPBERRY WHITE CHOCOLATE CAKE WITH LEMON BUTTERCREAM

Steps:

• For cake:.
• Heat oven to 350. Generously grease and flour 2 9" round cake pans.
• Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
• Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
• Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
• Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don't overcook.
• Remove from the oven and place on wire racks to cool for 10 minutes.
• Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
• For frosting:.
• Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
• Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
• To assemble:.
• Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
• Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
• Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
• Frost the top and sides of the cake with the lemon buttercream frosting.
• If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won't ruin it, but it won't look very pretty after a while.
• Store leftovers in the refrigerator.