Ingrédients pour White Chocolate Layer Cake With Cranberry Filling
- Fresh Cranberries
- 1 1/3 cups granulated sugar
- 1/2 cup cranberry juice
- 1 tablespoon orange zest
- 1 tablespoon lemon juice
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- White Baking Chocolate
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 3 cups powdered sugar
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Comment préparer White Chocolate Layer Cake With Cranberry Filling
- **Cranberry Filling:**
- In a medium saucepan, combine 12 ounces fresh cranberries, 1 1/4 cups granulated sugar, 1/2 cup cranberry juice, 1 tablespoon orange zest, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
- Bring to a boil over medium heat.
- Reduce heat to low and simmer uncovered for 10-12 minutes, or until thickened, stirring occasionally.
- Transfer the filling to a medium bowl, cover, and chill for at least 2 hours.
- Once chilled, transfer to a blender or food processor and blend until completely smooth.
- **White Chocolate Cake:**
- Preheat oven to 350°F (175°C). Grease and flour two 9x1 1/2-inch round cake pans. Line the bottoms with parchment paper.
- In a medium saucepan, melt 8 ounces of white chocolate chips over low heat, stirring constantly until smooth. Set aside to cool slightly.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 10 tablespoons (1 1/4 sticks) unsalted butter and 1 1/3 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 1/2 teaspoons vanilla extract.
- Gradually add the dry ingredients and 1 cup of milk to the wet ingredients, alternating between the two and mixing on low speed until just combined.
- Gently stir in the melted white chocolate until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick 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.
- **White Chocolate Frosting:**
- In a medium saucepan, melt 12 ounces of white chocolate chips over low heat, stirring constantly until smooth. Set aside to cool for 20 minutes.
- In a large bowl, beat 1 cup (2 sticks) unsalted butter until light and fluffy.
- Beat in the cooled melted white chocolate and 2 teaspoons vanilla extract.
- Gradually add 3 cups powdered sugar, beating until smooth and creamy.
- **Assembly:**
- Once the cakes are completely cool, use a serrated knife to slice each cake layer horizontally in half, creating four layers.
- Place one cake layer on a serving plate, cut side up. Spread with one-third of the cranberry filling.
- Repeat with the remaining cake layers and filling, ending with a cake layer cut-side down.
- Frost the entire cake with the white chocolate frosting.
- Cover loosely and chill for up to 24 hours (optional). Let stand at room temperature for 30 minutes before serving if chilled.
- Makes 16 servings
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
277g
Fat
97g
Carbs
28g
