Ingrédients pour Raspberry White Chocolate Cream Cake
- 1 3/4 cups sugar
- 2 tablespoons cornstarch
- 5/8 teaspoon salt
- 1/2 cup raspberry flavored wine cooler
- 4 tablespoons (1/2 stick) unsalted butter
- 1 1/8 teaspoons almond extract
- a few drops red food coloring
- 12 ounces white chocolate baking bar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups heavy whipping cream
- 4 large eggs
- powdered sugar
- raspberry flavored wine coolers
- 1 teaspoon vanilla extract
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Comment préparer Raspberry White Chocolate Cream Cake
- **Prepare Raspberry Filling:**
- In a 1 1/2-quart saucepan, whisk together 1/4 cup sugar, 2 tablespoons cornstarch, and 1/8 teaspoon salt.
- Stir in 1/2 cup wine cooler.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Continue to boil and stir for 1 minute.
- Remove from heat and stir in 2 tablespoons (1/4 stick) unsalted butter, 1/8 teaspoon almond extract, and a few drops of red food coloring (to your desired intensity).
- Cover and refrigerate until completely chilled.
- **Prepare Cake:**
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.
- Melt 6 ounces of white baking bar over low heat, stirring occasionally, until completely melted. Set aside to cool slightly.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate chilled bowl, beat 1 cup heavy whipping cream until stiff peaks form. Set aside.
- In a large bowl, beat 4 large eggs for about 5 minutes, or until thick and pale yellow.
- Beat in the cooled melted white chocolate and 1 teaspoon almond extract.
- Gently fold the egg mixture into the whipped cream.
- Gradually add the dry ingredients to the wet ingredients, folding gently after each addition until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake 8-inch rounds for 35-40 minutes, or 9-inch rounds for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- **Assemble the Cake:**
- Once the cakes and raspberry filling are completely cool, level the tops of the cakes if necessary.
- Spread half of the raspberry filling between the cake layers.
- **Prepare White Chocolate Frosting:**
- Melt 6 ounces of white baking bar over low heat, stirring occasionally, until completely melted. Set aside to cool slightly.
- In a medium bowl, beat the melted white chocolate with 1 cup heavy whipping cream, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract on medium speed until smooth and spreadable. Add more wine cooler, 1 teaspoon at a time, if necessary, to reach desired consistency.
- Frost the top and sides of the cake with the white chocolate frosting.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
215g
Fat
51g
Carbs
23g
