Ingredientes para Raspberry Filled Cake With White Chocolate And Macadamias
- Cake Mix
- Egg Whites
- Oil
- Water
- 1 cup (240g) seedless red raspberry jam
- Whipping Cream
- White Chocolate Chips
- Macadamia Nuts
- Fresh raspberries for garnish
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Cómo preparar Raspberry Filled Cake With White Chocolate And Macadamias
- **Prepare Cake Layers:** Preheat oven according to Duncan Hines Classic White Cake mix instructions. Prepare batter following package directions, dividing evenly among three 9-inch round cake pans. Bake according to package directions.
- **Cool the Layers:** Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- **Assemble the Cake:** Place one cake layer on a cake plate or serving stand, flat side down.
- **Raspberry Filling (Layer 1):** Spread 1/3 cup (approximately 45g) of seedless red raspberry jam evenly over the top of the first layer, leaving about 1/4 inch from the edge.
- **Layer 2:** Carefully place the second cake layer on top of the jam, flat side up.
- **Raspberry Filling (Layer 2):** Spread another 1/3 cup (approximately 45g) of raspberry jam over the second layer.
- **Layer 3:** Top with the third cake layer, rounded side up.
- **Raspberry Filling (Layer 3):** Spread the remaining 1/3 cup (approximately 45g) of raspberry jam over the top of the cake.
- **Make the Frosting:** In a double boiler or heat-safe bowl set over simmering water, melt 11 ounces (312g) of white chocolate chips with 1 cup (240ml) of heavy whipping cream. Stir until smooth and completely melted. Remove from heat and let cool slightly.
- **Whip the Cream:** In a separate bowl, beat 1 cup (240ml) of heavy whipping cream with an electric mixer on low speed until soft peaks form.
- **Frost the Cake:** Gently fold the cooled white chocolate mixture into the whipped cream. Frost the entire cake, creating decorative swirls.
- **Garnish:** Chop 1/2 cup (approximately 60g) of macadamia nuts. Sprinkle evenly over the frosted cake.
- **Final Touch:** Decorate the top of the cake with fresh raspberries.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
211g
Fat
82g
Carbs
23g
