White Chocolate Raspberry Cake Food

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WHITE CHOCOLATE & RASPBERRY CAKE



White chocolate & raspberry cake image

John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge

Provided by John Whaite

Categories     Afternoon tea

Time 45m

Yield Cuts into 8-10 slices

Number Of Ingredients 9

200g butter, chopped into small cubes, plus extra for greasing
100g white chocolate, broken into pieces
4 large eggs
200g caster sugar
200g self-raising flour
175g raspberries, fresh or frozen
200g white chocolate, chopped
250ml double cream
a little icing sugar, for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
  • When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
  • Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
  • To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
  • When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

WHITE CHOCOLATE-RASPBERRY CAKE



White Chocolate-Raspberry Cake image

Bake a spectacular White Chocolate-Raspberry Cake for a special occasion! You simply can't go wrong with this beautiful White Chocolate-Raspberry Cake.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h28m

Yield Makes 16 servings.

Number Of Ingredients 9

1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
1/2 cup butter or margarine
1 pkg. (2-layer size) white cake mix
1 cup milk
3 eggs
1 tsp. vanilla
White Chocolate-Cream Cheese Frosting Recipe
2 Tbsp. seedless raspberry jam
1 cup fresh raspberries

Steps:

  • Heat oven to 350°F.
  • Grease and flour 2 (9-inch) round pans; set aside. Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool slightly.
  • Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with mixer until well blended. Pour into prepared pans.
  • Bake 25 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool cakes completely.
  • Place 1 cake layer on plate; spread with 2/3 cup White Chocolate-Cream Cheese Frosting, then jam. Cover with remaining cake layer. Spread top and side with remaining frosting. Top with raspberries just before serving.

Nutrition Facts : Calories 470, Fat 25 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

WHITE CHOCOLATE RASPBERRY CAKE



White Chocolate Raspberry Cake image

This cake is best served at room temperature, but you can store any leftovers in the fridge. If you're serving a larger crowd, just bake it in a 13'' x 9'' rectangular pan and double the amount for the frosting.

Provided by Missi J.

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1 (15 1/4 ounce) box white cake mix
1 1/4 cups water
1/3 cup oil
2 eggs
4 ounces white chocolate, melted
1/4 cup raspberry jam or 1/4 cup preserves, melted in microwave
1 (15 ounce) can vanilla frosting
4 ounces white chocolate, melted
1 teaspoon vanilla
8 ounces frozen whipped topping, thawed
1 cup fresh raspberry
1/2-1 cup white chocolate curls

Steps:

  • Preheat oven to 325°F. Grease and flour one 9'' cake pan. (You'll have some batter left over...so I usually make cupcakes).
  • Mix all cake ingredients together in mixer. Blend for about 2 minutes, scrape down bowl, and beat for about 1 more minute. Pour into the cake pan and bake for about 23-25 minutes. Let cool.
  • Next, brush glaze over cooled cake.
  • Mix together all frosting ingredients until smooth. Then spread frosting generously over the cake.
  • Use a peeler to create the curls by scraping the side of a block of white chocolate.
  • Dot the top cake with raspberries and generously sprinkle with white chocolate curls.

WHITE CHOCOLATE CAKE WITH RASPBERRY AND CHOCOLATE GANACHE FILLINGS AND BUTTERCREAM ICING



White Chocolate Cake with Raspberry and Chocolate Ganache Fillings and Buttercream Icing image

Provided by Food Network

Categories     dessert

Time 3h45m

Yield 8 servings

Number Of Ingredients 22

Cooking spray, for the pans
2 1/2 cups cake flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
One 1.4-ounce box white chocolate pudding
1 cup milk
1 cup white chocolate chips
1/2 cup vegetable oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries
1/4 cup sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
3/4 cup heavy cream
7 ounces dark chocolate, coarsely chopped
2 sticks (1 cup) butter
1 cup shortening
1 teaspoon vanilla
5 cups confectioners' sugar

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray.
  • Whisk together the flour, granulated sugar, baking powder, baking soda, salt and pudding mix in a medium bowl. Set aside. Bring the milk to a boil and add the white chocolate chips. Let stand, covered, for 5 minutes, then stir until completely incorporated. Allow the white chocolate mixture to cool completely. Beat the oil, eggs and white chocolate mixture in a large bowl with an electric mixer until fully incorporated, about 2 minutes. Add the vanilla and reduce the speed to low. Gradually add the flour mixture, beating until combined, about 3 minutes.
  • Divide the batter evenly among the prepared pans. Bake until golden and a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Allow the cakes to cool in the pans for 10 minutes, then turn out on wire racks to cool completely, about 45 minutes.
  • For the raspberry filling: Combine the raspberries, sugar, lemon juice and cornstarch in a small saucepan. Place over medium-high heat and slowly bring to a boil, stirring constantly until thickened. Let cool completely, about 45 minutes.
  • For the chocolate ganache: Heat the heavy cream to boiling. Pour over the chocolate in a heat-proof bowl. Stir until completely smooth. Allow to cool to room temperature, about 45 minutes.
  • For the buttercream: Beat the butter, shortening and vanilla in a large bowl with an electric mixer until combined and smooth, about 2 minutes. Add the confectioners' sugar and beat until light and fluffy, about 2 minutes.
  • To assemble the cake: Level both cakes by running a sharp knife around the top edge of each cake, scoring it, then carefully cutting through the cakes along the score lines. Fill a piping back fitted with a No.12 tip with buttercream icing. Pipe a dam around the inside of the bottom layer of cake. Inside the dam, spread a very thin layer of raspberry filling, about 3 tablespoons (for this filling, less is more). Then top with a more generous layer of chocolate ganache, about a quarter-inch thick. Stack the other cake layer on top and cover the whole cake with buttercream icing.

WHITE CHOCOLATE CAKE WITH FRESH RASPBERRIES



White Chocolate Cake with Fresh Raspberries image

Provided by Food Network

Categories     dessert

Time 1h25m

Number Of Ingredients 15

6 cups sifted cake flour
2 tablespoons baking powder
1 1/2 cups unsalted butter
3 cups sugar
12 egg whites
2 cups milk
1 teaspoon clear vanilla extract
2 cups non-dairy whipping cream
1/4 cup white chocolate dots
1/2 cup solid vegetable shortening
1/2 cup unsalted butter softened
1 teaspoon clear vanilla extract
4 cups powdered sugar
2 tablespoons cream
Fresh raspberries

Steps:

  • For cake: Preheat oven to 325 degrees F. Grease bottoms of 12-inch, 9-inch and 4-inch round pans and line them with parchment or wax paper. Sift together flour and baking powder. Set aside. Cream together butter and sugar until fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.
  • With mixer at low speed, alternately add flour and milk to butter. Beat in vanilla. Gently fold in egg whites and pour into prepared pans. Bake until toothpick inserted into center comes out clean.
  • For mousse: Melt white chocolate in double boiler or very carefully in microwave. Cool. Whip cream until soft peaks form. On low speed, pour in cooled, melted white chocolate.
  • For buttercream: Cream together shortening and butter. Add vanilla. Gradually add sugar 1 cup at a time, beating well on medium speed. Scrape sides often. Add milk and beat at medium speed.
  • To assemble: Spread raspberries over both the 12-inch and 9-inch layers of prepared cake. Top each with raspberries, approximately 1/2-inches apart. Place 9-inch cake layer on top of 12-inch layer. Place 4-inch layer on very top. Decorate with buttercream.
  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

WHITE CHOCOLATE CAKE



White Chocolate Cake image

Make and share this White Chocolate Cake recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 1h5m

Yield 30 serving(s)

Number Of Ingredients 19

1/4 lb white chocolate, melted
1 cup butter
1 cup sugar
4 egg yolks
1 tablespoon vanilla
2 1/2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 cup pecans, chopped
1 cup flaked coconut (optional)
4 egg whites
1 cup sugar
1/4 lb white chocolate, melted
2 1/2 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1 1/2 teaspoons vanilla

Steps:

  • Melt chocolate over hot, not boiling water.
  • Cool slightly and add vanilla.
  • Cream butter and 1 cup sugar until light and fluffy.
  • Add chocolate.
  • Add egg yolks, one at a time, mixing after each addition.
  • Sift dry ingredients together and add alternately with buttermilk.
  • Stir in pecans and coconut (optional).
  • Mix only enough to blend.
  • Whip egg whites and second cup of sugar to a soft peak.
  • Gently fold whipped egg whites into chocolate mixture.
  • Pour into a 9x13 pan or 2 8" round pans.
  • Bake at 350~ for 40-45 minutes or until done.
  • White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose).
  • Blend in milk, cook over medium heat, stirring constantly until thick.
  • Cool completely.
  • In large mixing bowl cream butter, sugar and vanilla.
  • Beat until light and fluffy.
  • Gradually add completely cooled chocolate mixture.
  • Beat until well blend.
  • Do not over-mix or it will become soupy.
  • Spread between layers, on top and on sides of cake.
  • Sprinkle cake with coconut or with anything else that you like.

WHITE CHOCOLATE RASPBERRY CAKE



White chocolate raspberry cake image

Simply beautiful

Provided by tweety_anja

Time 50m

Yield Makes Cake

Number Of Ingredients 0

Steps:

  • Heat oven to 180C/ 160C fan/ Gas 4. Grease and line the base of 2 x 20cm round loose bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
  • When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
  • Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so dont be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
  • To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
  • When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE



White Chocolate and Raspberry Cheesecake image

Categories     Cake     Food Processor     Mixer     Chocolate     Dessert     Bake     Valentine's Day     Cream Cheese     Raspberry     Almond     Chill     Party     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 18

Crust
18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted
Filling
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs
3/4 cup fresh raspberries or frozen unsweetened, thawed, drained
Topping
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 cup seedless raspberry jam

Steps:

  • For crust:
  • Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit 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. Cool 20 minutes. Maintain oven temperature. 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. 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. (Can be prepared 3 hours ahead; chill.)

WHITE CHOCOLATE CAKE WITH RASPBERRY FILLING



White Chocolate Cake with Raspberry Filling image

Garnished with fresh raspberries and shaved chocolate, this white chocolate cake is a tasty treat that takes very little effort.

Provided by TerryWilson

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h50m

Yield 16

Number Of Ingredients 14

1 (15.25 ounce) package white cake mix
1 (4-serving size) package instant vanilla pudding mix
4 egg whites, at room temperature
1 cup water
½ cup vegetable oil
5 ounces white chocolate, grated
1 cup seedless raspberry preserves, divided
6 ounces white chocolate, chopped
1 (8 ounce) package cream cheese, at room temperature
4 teaspoons unsalted butter, softened
1 teaspoon vanilla extract
2 ½ cups sifted confectioners' sugar
¼ cup fresh raspberries, or as needed
1 tablespoon shaved white chocolate, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of three 9-inch round cake pans. Cut waxed paper into three 9-inch disks and fit into the pans.
  • Combine cake mix, pudding mix, egg whites, water, and oil in a large mixing bowl. Beat using an electric mixer for 2 minutes. Fold in grated white chocolate. Pour batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 22 minutes. Let cool in the pans, 15 to 30 minutes. Turn out onto wire racks and let cool completely, about 30 minutes more.
  • Place 1 cake layer on a serving plate and spread 1/2 cup of raspberry preserves on top. Place second layer on top and spread remaining preserves. Place third layer on top.
  • Place white chocolate for frosting in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and allow to cool, about 10 minutes.
  • Blend cream cheese and butter together in a mixing bowl using an electric mixer. Add cooled chocolate and continue mixing; add vanilla extract. Add powdered sugar slowly; beat on medium speed until fluffy.
  • Frost the sides and top of the cooled cake and garnish with raspberries and shaved white chocolate. Refrigerate until ready to serve.

Nutrition Facts : Calories 496.8 calories, Carbohydrate 72.4 g, Cholesterol 22.1 mg, Fat 22.1 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 9.1 g, Sodium 339.1 mg, Sugar 63 g

WHITE CHOCOLATE-RASPBERRY CAKE



White Chocolate-Raspberry Cake image

White cake filled with raspberry pastry cream, iced with white chocolate buttercream, and garnished with white chocolate shavings on the sides and fresh raspberries on the top.

Provided by Laura

Time 10h

Yield 12

Number Of Ingredients 16

2 (6 ounce) containers fresh raspberries
6 large egg yolks
½ cup white sugar
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 cups whipping cream
1 (15.25 ounce) package French vanilla cake mix
1 cup water
⅓ cup vegetable oil
3 large eggs
2 sticks unsalted butter, softened
1 ½ cups confectioners' sugar
12 ounces white chocolate, melted and cooled
1 teaspoon pure vanilla extract
1 (4 ounce) bar white chocolate
1 cup large raspberries

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.

Nutrition Facts : Calories 846 calories, Carbohydrate 81.7 g, Cholesterol 251.8 mg, Fat 55.8 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 28.7 g, Sodium 312.3 mg, Sugar 66.8 g

WHITE CHOCOLATE-RASPBERRY TRIFLE CAKE



White Chocolate-Raspberry Trifle Cake image

Make a dessert that will wow and amaze with our White Chocolate-Raspberry Trifle Cake recipe. Delicate layers of pound cake, raspberry jam and creamy pudding stack up to one impressive dessert in this White Chocolate-Raspberry Trifle Cake.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 12 servings

Number Of Ingredients 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (10.5 oz.) frozen prepared pound cake, partially thawed, cut into 30 thin slices
1/4 cup raspberry jam, warmed
1/2 cup fresh raspberries

Steps:

  • Line 9-inch round pan with plastic wrap. Beat cream cheese and chocolate in large bowl with mixer until blended. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP.
  • Arrange 10 cake slices on bottom of prepared pan; brush with half the jam. Cover with half the pudding mixture. Repeat all layers. Top with remaining cake.
  • Refrigerate 3 hours. Invert cake onto plate; remove plastic wrap. Top cake with remaining COOL WHIP and berries just before serving.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 300 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 28 g, Protein 4 g

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2. Then add the cooled white chocolate and gradually add the icing sugar. 3. Beat until smooth. Chill the icing for at least 1 hour or until set. To assemble: 1. Take the red cake and cut into 3 horizontally. Take the vanilla cake and using a long sharp knife split the cake into 3 horizontally. 2. Put one red disc on the base of a cake stand ...
From foodnetwork.co.uk


RASPBERRY WHITE CHOCOLATE LAYER CAKE - FOOD DUCHESS
MAKING THE RASPBERRY White Chocolate CAKE. 1.Beat eggs and sugar: Add the eggs, sugar, and vanilla to your stand mixer, then beat the three together for about 3-4 minutes.By the end, it should be fluffy, and be tripled in volume. 2. Add oil: Turn the stand mixer down to medium speed, then slowly drizzle the oil into the stand mixer while it continues to beat.
From foodduchess.com


WHITE CHOCOLATE RASPBERRY CAKE NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for White Chocolate Raspberry Cake ( Arnie's). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com


WHITE CHOCOLATE AND RASPBERRY CAKE | SARA LEE FOODSERVICE ...
Sara Lee White Chocolate and Raspberry Tray Cake is rich and moist with the sumptuous taste of raspberry permiates the palate. Topped with a pure white chocolate frosting and sprinkled with white choc flakes, it offers a unique chocolate alternative to any menu or occasion. No artificial colours, flavours or preservatives ; Halal approved; Vegetarian; Refrigerated: 2-3 …
From saraleefoodservice.com.au


WHITE CHOCOLATE AND RASPBERRY CAKE - RECIPE - THE ANSWER ...
I’ll ask a food scientist one day about my baking with white chocolate theories. I urge you to give this White Chocolate and Raspberry Cake recipe a try – even if, like me, you’re not a fan of white chocolate. You may just be surprised. Photo: The Answer is Cake White Chocolate and Raspberry Cake Recipe . Prep time. 15 mins. Cook time. 60 mins. Total time. 1 hour 15 mins …
From theansweriscake.com


RASPBERRY, PISTACHIO AND WHITE CHOCOLATE CAKE - BAKING ...
The white chocolate swiss meringue buttercream, though a little more time consuming than regular American style, is so deliciously creamy and adds just the right amount of sweetness. And finally the fresh raspberries dotted through the buttercream adds such a delicious tartness. The perfect combination. Salty, sweet and tart.
From bakingwithaimee.com


WHITE CHOCOLATE RASPBERRY NOTHING BUNDT CAKE INGREDIENTS ...
The cake’s sweet taste appears to mix perfectly with the raspberries and is well balanced.the raspberry filling and white chocolate ganache frosting ingredients add layers of flavor to this moist bundt cake recipe.there are 410 calories in one serving of nothing bundt cakes white chocolate raspberry bundtlet. White chocolate raspberry bundt cake ingredients 1 …
From kedaiumma.com


WHITE CHOCOLATE RASPBERRY CAKE - 8" BY RUSTIKA CAFE AND ...
White Chocolate Raspberry Cake - 8". The white chocolate raspberry cake is made with three layers of moist vanilla cake filled with homemade creamy cream cheese Icing and fresh raspberry preserves, topped with Callebaut white chocolate shavings. Rustika Cafe and Bakery was founded in 1994 by the husband-and-wife duo of Leonardo and Francis Reznick.
From goldbelly.com


RASPBERRY & WHITE CHOCOLATE CHEESECAKE | FUN AND FOOD CAFE
Raspberry & White Chocolate Cheesecake. Ingredients Serves 6-8. Raspberry Sauce 1 bag (12 oz) frozen raspberries, thawed 1/3 cup sugar 2 tsp cornstarch mixed with 1 Tbsp water. Crust 12 to 15 whole chocolate graham crackers, depending on brand (see Step 3) 1/2 stick (4 Tbsp) cold butter, cut up. Filling 3 bricks (8 oz each) 1/3-less-fat cream cheese …
From funandfoodcafe.com


WHITE CHOCOLATE RASPBERRY CAKE - SIMPLY DELICIOUS
How to make white chocolate raspberry cake. Make the cake batter: Sift the flour, baking powder and salt into a bowl. Heat the milk, white chocolate and vanilla until hot, taking care not to allow it to boil. In the bowl of a stand mixer fitted with the whisk attachment whip the eggs with the sugar for 4-5 minutes until light and fluffy. The eggs will have tripled in volume. …
From simply-delicious-food.com


AMAZING WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE (VIDEO ...
My homemade sweet and tart raspberry sauce is the perfect complement to this white chocolate raspberry cheesecake recipe! It’s super easy to make and can be made using fresh or frozen raspberries. Simply combine the berries and a little bit of sugar in a saucepan and bring to a simmer. Cook the berries for about 5 to 8 minutes, until a smooth jam forms. Next, …
From tatyanaseverydayfood.com


WHITE CHOCOLATE AND RASPBERRY MUD CAKE | FOOD TO LOVE
White chocolate and raspberry mud cake. Recipes Quick & Easy Dinner Dessert Autumn Inspire Me. Recipe. White chocolate and raspberry mud cake Jul 27, 2013 2:00pm. 5 mins preparation; 1 hr 30 mins cooking ; Serves 16; Print. Ingredients. White chocolate and raspberry mud cake. 250 gram butter, chopped; 125 gram white eating chocolate, chopped; …
From foodtolove.co.nz


WHITE CHOCOLATE AND RASPBERRY CAKE RECIPE - BBC FOOD
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in round cake tin with baking paper. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt ...
From bbc.co.uk


WHITE CHOCOLATE RASPBERRY CAKE FROM SCRATCH - MY CAKE SCHOOL
You can use the raspberry filling from the Lemon Raspberry Bundt Cake recipe or the cooked raspberry filling from the White chocolate Raspberry Cake. Note that in the Lemon Raspberry Bundt recipe the raspberry jam is mixed into a cup of the cake batter. In our opinion the raspberry filling needs a tiny bit of red food coloring to look good when baked into a cake, …
From mycakeschool.com


WHITE CHOCOLATE RASPBERRY CAKE - ONNEWSLIVE
In a large mixing basin, combine all of the dry ingredients, including the dry pudding mix. Combine applesauce, buttermilk, and egg whites in a mixing bowl. 2 minutes of beating. Gently fold in the sour cream and vanilla extract. Fill the buttered pans with batter until they are all the same size. Bake for 22-24 minutes, or until a toothpick ...
From onnewslive.com


TOO TALL® WHITE CHOCOLATE RASPBERRY CAKE | M&M …
Three layers of yellow shortcake topped with sweet raspberry filling and white chocolate whipped cream, finished with white and red chocolatey drizzle. PLU 695 View Full …
From mmfoodmarket.com


WHITE CHOCOLATE RASPBERRY CAKE - 6" BY RUSTIKA CAFE AND ...
The white chocolate raspberry cake is made with three layers of moist vanilla cake filled with homemade creamy cream cheese Icing and fresh raspberry preserves, topped with Callebaut white chocolate shavings. Rustika Cafe and Bakery was founded by pastry chef Francis Reznick in 1994. Today, it’s renowned as one of Houston’s best cake shops and …
From goldbelly.com


WHITE CHOCOLATE RASPBERRY COOKIE CAKE - DESIGN EAT REPEAT
Mix until all flour disappears, typically 20-30 seconds. Mix in the 1/2 cup of chopped white chocoalte chips and 1/2 cup of whole white chocolate chips. Spray a round metal 12" cookie cake pan with cooking spray. Press dough into an even layer in pan. Bake cookie cake at 350 degrees for 16-18 minutes until edges are lightly browned.
From designeatrepeat.com


WHITE CHOCOLATE RASPBERRY BUNDT CAKE | FOODTALK
Cool cake in the bundt pan for 20 minutes after removing from the oven. Carefully turn out onto a baking rack to cool completely before drizzling with glaze. How to Store White Chocolate Raspberry Bundt Cake. Cover tightly then store cake at room temperature up to 4 days. You can freeze unglazed bundt cake up to 2 months.
From foodtalkdaily.com


WHITE CHOCOLATE RASPBERRY CAKE - SARAH'S LITTLE KITCHEN
Cake. 250 g self-raising flour; 250 g sugar; 4 eggs; 250 g butter; 180 g fresh raspberries; 100 g melted white chocolate; 2 equal round cake pans; Decoration. raspberry jam; 200 g white chocolate; 200 ml cream; raspberries; How to: Preheat the oven at 180°C. Mix together butter and sugar. Add the eggs and mix until the batter is smooth. Mix in ...
From sarahslittlekitchen.com


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