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Raspberry White Chocolate Layer Cake

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Raspberry White Chocolate Layer Cake

Raspberry White Chocolate Layer Cake

A vanilla sponge cake, covered and filled with white chocolate frosting and a delicious homemade raspberry preserve.

 


I know 6 years doesn´t sound alot but marriage is like dog years.. every year counts for 7.. so basically I´m in year 42.. 😉 (Humberto is going to read this because he helps me with my translating..hahaha!!) I´m a huge fan of raspberries and when paired with white chocolate I´m even more excited to try it! This recipe has many stages to it but none of the steps are hard to make.. and believe me the end result is worthit!

Sé que 6 años no suenan demasiados, pero el matrimonio es como los años para un perro .. cada año cuenta por 7 .. así que básicamente sería el año 42 ..;-) (Humberto va a leer esto porque él me ayuda con mi traducción .. jajaja!) Soy un gran fan de frambuesas y cuando se combina con el chocolate blanco estoy aún más emocionada de probarlo! Esta receta toma muchos pasos, pero ninguno de ellos no son difíciles de hacer .. y yo creo que el resultado final vale la pena!

 

As you know I got a new camera but to be honest all the buttons scare me! I´m still using it on the automatic setting.. I´m really looking forward to my photography course in April.. I need help! When I took these photos it was cloudy outside and although I used my large living room window as my backlight these photos didn´t come out as nice as my Chocolate Mint Babyshower Cupcakes

Como ustedes saben tengo una nueva cámara, pero para ser honesta, me asusto con todos los botones! Sigo usándola en modo automático y realmente estoy deseando que llegue mi curso de fotografía en abril .. ¡Necesito ayuda! Cuando tomé estas fotos estaba nublado y aunque usé la luz que entraba por la gran ventana que tengo en el salón, como mi retroiluminación no salió como debía, mis fotos no tienen el aspecto tan bueno como en mi Chocolate Mint Babyshower Cupcakes

RASPBERRY WHITE CHOCOLATE LAYER CAKE
 
para ver y imprimir la receta en Español hagan clic AQUÍ

INGREDIENTS:

for the cake (makes 4 x 20cm layers, I used 2 x 20cm molds which I cut in half):

 

  • 300g flour
  • 100g Maizena (cornstarch)
  • 400g white sugar
  • 1 & ½ cups apple sauce
  • ½ cup olive oil
  • 8 eggs
  • 2 teaspoons vanilla essence
  • pinch of salt
  • 2 teaspoons baking powder

 

for the raspberry filling:

 

  • 3 cups of frozen raspberries (you can use fresh ones too)
  • 1 cup of sugar
  • 1 teaspoon vanilla essence
  • 2 tablespoons of Maizena (cornstarch)

 

for the white chocolate ganache:

 

  • 200ml full cream
  • 300g chopped white chocolate
  • 1 teaspoon vanilla essence

 

for the vanilla buttercream:

 

  • 500g butter at room temperature without salt
  • 500g icing sugar well sifted
  • 1 tablespoon vanilla essence
  • ⅓ cup of full cream milk
  • ¼ teaspoon salt


METHOD:

for the cake:

 

pre-heat your oven to 180ºC, pre-prepare your molds (I used wax paper and melted butter).
mix the apple sauce, olive oil and sugar together until well mixed.  now add the eggs 1 x 1, then the vanilla essence. lastly add your dry ingredients (pre-sifted): flour, cornstarch, salt and baking powder. bake for 40-45 minutes.

 

for the raspberry filling:

 

place your raspberries, sugar and vanilla essence in a sauce pan and heat on medium low heat until all the sugar has dissolved. drain the raspberries and leave to one side. return the sauce pan with the remaining liquid to the stove and add the cornstarch, use your whisk to make sure no lumps form. cook for a further 5 minutes and remove from the heat. add your raspberries once again. ensure this filling is completely cooled before using it on your cake (it will thicken on standing).

 

for the white chocolate ganache:

 

heat the cream in the microwave for 90 seconds (or just before it boils) add your chopped white chocolate and vanilla essence. whisk well until all the chocolate has melted and all the vanilla essence has been mixed through properly. place a piece of cling film on the top of the ganache to prevent it from forming a skin. leave to cool & thicken at room temperature.

 

for the vanilla buttercream:

 

cream your butter until light and fluffy. add the sifted icing sugar and salt. blend well together. add your vanilla essence and lastly your milk. during warmer weather I normally add less milk.

 


ASSEMBLY:

 

cut your cakes and now fill your layers firslty with the white chocolate ganache then put some vanilla buttercream in a piping bag and pipe a ring on the outside of your layer to hold the raspberry filling, now top with the next cake layer and do the same until all the layers have been completed. Leave to set in the freezer for 15 minutes. Crumb coat your cake with the vanilla buttercream. Leave to set once again in the freezer for 15 minutes.  Now you can decorate your cake with the rest of the vanilla buttercream to your liking.. At this stage it´s a good idea to let the cake set once again in the fridge.

The main reason why I like this cake is because I love the combination of sour & sweet (or sweet & salty).. the tartness of the raspberries combined with the sweetness of the vanilla buttercream is just perfect for me.. However.. if you don´t like the sour taste of the berries you can add more sugar when making the raspberry preserve..

La razón principal por la que me gusta esta tarta es porque me encanta la combinación de lo amargo con lo dulce (o dulce y salada) .. la acidez de las frambuesas combinadas con la dulzura del buttercream de vainilla es perfecto para mí .. si no le gusta el sabor amargo de las frambuesas, puede agregar más azúcar al hacer su confitura de frambuesa ..

Not sure if you guys realised but this cake was made with 2/3 less fat.. I replaced 66.6% of the olive oil with apple sauce.. Trust me the apple sauce does not affect the taste of the sponge, it simply reduces unnecessary fat.. I also replaced 25% of the flour with Maizena (cornstarch), I was told awhile ago this creates a more airy sponge and when researching it I learnt not to replace more than 25% of the amount of flour that required by the recipe..

No estoy segura si ustedes se dieron cuenta de que esta tarta se hizo con 2/3 menos de grasa .. He sustituido el 66,6% del aceite de oliva con salsa de manzana .. Confíe en mí, la salsa de manzana no tiene un sabor tipo esponja, reduce simplemente la grasa innecesaria .. También sustituí el 25% de la harina con maizena (almidón de maíz), me dijeron hace un tiempo que esto crea una sensación esponjosa y cuando lo investigue, aprendí no sustituir más del 25% de la cantidad de harina que se necesite para la receta ..


Hope you are all having a wonderful weekend! / ¡Espero que todos tengan un fantástico fin de semana!

XOXO


 

Comments

  1. dianne says

    OMG what an astonishingly gorgeous cake. I am definitely putting this on my to do list. MY daughter is sitting with me and drooling too. 🙂

    Reply

    • Johlene Orton says

      The flavours go so well together, I´m in love with this combination… 🙂 Thx for your comment!!

      Reply

    • Johlene Orton says

      It really is.. I love the tartness of the berries although Humberto said he would like it sweeter.. hahaha
      Happy week!! xoxo

      Reply

    • Johlene Orton says

      Thanks Raquel! We finished half of it but decided to give the rest away.. not good for the hips you know 🙂
      Have a great week!! xoxo

      Reply

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